Left over Idli Upma South Indian Recipe

Leftover Idli Upma – South Indian Style

Recipe Details

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Ingredients

• Leftover idlis – 8
• Oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Split urad dal – 1 tsp
• Chana dal – 1 tsp
• Onion – 1 medium, chopped
• Green chilies – 4, slit or chopped, or to taste
• Curry leaves – 1 sprig
• Tomatoes – 2 medium, chopped
• Turmeric powder – 1/4 tsp
• Salt – to taste

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Preparation

1. Crumble the leftover idlis into small pieces using your fingers and keep aside.
2. Chop the onion and tomatoes.
3. Slit or finely chop the green chilies.

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Cooking Instructions

1. Heat the oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the chana dal and split urad dal and fry briefly until they begin to turn lightly golden.
4. Add the green chilies and curry leaves.
5. Fry for about 30 seconds until aromatic.
6. Add the chopped onion and sauté until soft and translucent.
7. Add the chopped tomatoes and turmeric powder.
8. Cook until the tomatoes become soft and slightly mushy.
9. Add the crumbled idlis and salt to taste.
10. Mix gently until the tomato-onion mixture is evenly distributed through the idli pieces.
11. Cook for about 2 minutes, stirring occasionally, until the Idli Upma is heated through.
12. Remove from the heat and serve warm.

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Tips

Day-Old Idlis: Idlis that have been refrigerated overnight often crumble more easily and work very well for Idli Upma.

Leftover Safety: Refrigerate leftover idlis promptly after the original meal and keep them chilled until you are ready to prepare the upma.

Spice Level: The original recipe uses 4 green chilies. Reduce the quantity if you prefer a milder version.

Texture: Crumble the idlis into bite-sized pieces rather than mashing them completely so the finished upma retains some texture.

Serving Suggestion

Serve Leftover Idli Upma warm on its own or with coconut chutney, tomato chutney, or a little curd on the side.