Let me first give you my vegan pesto recipe:
A Coriander bunch, prepared, including stalk (I believe the stalk has maximum flavour)
One local tomato (ooty tomato on the other hand has less tang)
One small lemon juice
Six cloves of garlic
Half a tsp black peppercorns
Half a tsp jaggery powder
Drop them all together raw, into a processor and blitz away! Add some salt for seasoning. And its done!
Idlies actually have a lot of potential. We all know they are yummy with almost any kind of chutney, molagai podi of all kinds or sambar. In fact, they are yummy when fried with molagai podi or with manchurian sauce. They can be powdered and made into upma too.
This is a new recipe I tried on one of those days when I felt like a naughty experiment in the kitchen.Slice the idlies carefully into halves. Spread a sizable portion of the pesto and sprinkle the kopra podi that I have shared with you before. Close and bite!😁😁