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Idly Upma

 INGREDIENTS:

  1. Idlis 8-10 (Left over or overnight)
  2. Onion 1 large, finely chopped
  3. Tomato 1 finely chopped
  4. Green Chilis 1-2 finely chopped
  5. Curry Leaves 8-10
  6. Ginger 1-inch grated
  7. Mustard Seeds 1 tsp
  8. Black Lentil (Urad Dal) tsp
  9. Turmeric Powder 1/2 tsp
  10. Red Chili Powder 1/2 tsp
  11. Sambar Masala Powder 1 tsp
  12. Peanuts 2 tbsp roasted
  13. Lemon Juice 1 tsp
  14. Coriander Leaves chopped for garnish

METHOD:

Serving Size: 3-4

Crumble or grate the idlis into a coarse texture. Keep aside.

Temper the hot oil with mustard seeds and urad dal. Once they splutter, add curry leaves, ginger and mustard seeds. Saute briefly.

Add onions and saute until translucent. Add tomatoes and cook until soft and slightly mushy.

Add the dry spice powders, roasted peanuts and salt. Cook till the oil separates.

Add crumbled idlis and mix gently so the masala coats. Over-stirring will break the crumbs and make the upma mushy. 

After tossing, turn off the heat, cover the pan with a lid for 4-5 minutes. The residual heat will soften the crumbs just enough without making them soggy.

Finish with lemon juice and garnish with roasted peanuts and coriander leaves. 

Serve hot with sambar and coconut chutney.





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