Ingredients
Leftover idlies or fresh idli pieces - 2 cups (deep fried)
Onion - 1
Tomato - 1, sliced
Green chilli - 1 or 2 , sliced
Curry leaves - 4
Ginger Paste or Grated Ginger - 1/2 tsp
Lemon Juice - 1 tsp
Salt to taste
Coriander Leaves - 2 tsp, chopped
For Tempering
Oil - 4 tsp
Mustard seeds - 1/2 tsp
Asafoetida / Hing - A pinch
Turmeric Powder - a pinch
Method
1. Deep fry idli pieces or shallow fry, keep aside.
2. Take a pan heat and add oil.
3. Add mustard seeds allow to splutter then add hing, turmeric.
4. Add onions stir fry till done.
5. Add tomatoes, ginger, chilli, curry leaves.
6. Stir fry, add fried idlies and stir well then sprinkle salt and lemon juice. Mix well.
7. Garnish with coriander and serve with chutney or yogur.
Leftover idlies or fresh idli pieces - 2 cups (deep fried)
Onion - 1
Tomato - 1, sliced
Green chilli - 1 or 2 , sliced
Curry leaves - 4
Ginger Paste or Grated Ginger - 1/2 tsp
Lemon Juice - 1 tsp
Salt to taste
Coriander Leaves - 2 tsp, chopped
For Tempering
Oil - 4 tsp
Mustard seeds - 1/2 tsp
Asafoetida / Hing - A pinch
Turmeric Powder - a pinch
Method
1. Deep fry idli pieces or shallow fry, keep aside.
2. Take a pan heat and add oil.
3. Add mustard seeds allow to splutter then add hing, turmeric.
4. Add onions stir fry till done.
5. Add tomatoes, ginger, chilli, curry leaves.
6. Stir fry, add fried idlies and stir well then sprinkle salt and lemon juice. Mix well.
7. Garnish with coriander and serve with chutney or yogur.
2 Responses to "Idli Upma"