Idli Upma

Have left over idlis, well then go for these simplest idli upma. The most chosen in any South Indian home for the left over idlis and the very reason being is simple to prepare. But sometimes, since I love to have them, I prepare more idlis and let them stay to be prepared for the next day.

This upma is one of those which does not require to be posted separately. Simply to give an addition to the upma varieties, I'm adding these to the list. A very simple recipe of the idli upma is seen here. You can add as many as vegetables as you like to. Or you can simply have the basic version.



Idli Upma
(Print this Recipe)

You need
About 8 medium leftover Idlis
1 tsp Idli Chutney Powder, or as per taste (optional)
1 tsp Mustard Seeds
1 tsp Urad Dal (split, skinned Black gram)
1/4 tsp Turmeric powder
1 medium Onion, chopped
1/2 cup boiled peas (or frozen peas)
4-5 Curry leaves
pinch Asafoetida
3-4 Cashews
Salt to taste
Few sprigs Cilantro to garnish

Crumble the idli pieces.

Add the chutney powder to the idli crumble. At times I tend to add some 1 tsp Ghee and the powder to help the powder stick well to the Idlis. Its not really necessary to add it separately but I personally find that adding it first, gives them more flavor. You can skip this step if you do not want it to be spicy, esp. when feeding little kids.

Mix them well until combined.

In a skillet, add 1 tsp Ghee/oil. When hot, add the mustard seeds. When it starts popping, add the Urad dal, cashew pieces and curry leaves.

 

Next add in the onion and cook until soft. If you are using frozen peas, add the peas along with the onions. Helps to thaw and cook along with the onions. If boiled, you can add it towards the end.

When the onion and peas are cooked, add salt, turmeric and asafoetida. Cook for 2-3 minutes.

 Add the crumbled idlis to the onion-peas mixture.

Mix until combined, reduce the heat and cook for another few minutes (about 5-6min)  with a closed lid so that the idli can absorb the flavors.

Serve it hot, garnished with cilantro.