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Koppal Idli Podi Jhinga
🇮🇳 Indian

Koppal Idli Podi Jhinga

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Koppal cooking — Koppal Idli Podi Jhinga brings a idli podi touch with a classic ghugni finish. About 27 minutes from fridge to table.

Prep 12 min Cook 15 min Serves 4 Easy

Ingredients

  • Garam Masala1/2 tsp
  • Saltto taste
  • Tomato2, chopped
  • Cumin Seeds1 tsp
  • Prawns350 g, cleaned
  • Red Chili Powder1 tsp

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

Chef's tip

Toast whole spices until fragrant before grinding.

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