The delicious idli upma is a combination of two ultimate, south Indian breakfasts, the idlis and the upma. The leftover idlis from the breakfast are cleverly utilised to make an evening snack. Depending upon the time and energy levels, this upma can be prepared simple by just adding some seasoning or more nutritious by adding vegetables, nuts, etc. When we were kids, we used to like this upma more compared to idlis. :-)
I for Idli upma - My entry for Nupur's A - Z vegetable event.
Six left over idlis can yield a good, hefty snack for two people.
Ingredients required :
Idlis - 6
Vegetables of your choice, chopped - 1/2 cup (I added onion, carrot & capsicum)
Oil - As needed to fry the vegetables
Salt - As needed (Remember that idlis are already salt added)
Green chillies, finely chopped - 2 or 3
Ginger, finely chopped - 1/2 tsp
Mustard seeds - 1 tsp
Chanadal - 1 tsp
Curry leaves - A few
A few cashews (optional)
Turmeric powder - 1/2 tsp
Crumble the idlis with your hands into small bits and keep it aside.
Heat oil in a pan and add mustard seeds, chanadal and ginger. When mustard seeds start to splutter and chanadal turn red, add chillies, cashews, curry leaves and turmeric powder. Fry for a few seconds and add the vegetables if using.
Lower the heat and cook the vegetables till they turn tender with stirring in between. Then add crumbled bits of upma, salt and stir once again. Let it cook for a couple of minutes. Keep stirring in between to avoid sticking. Remove and serve hot with some pickle or chutney.
You can squeeze some lemon juice before serving, if you wish.
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