Ingredients (measuring cup used, 1 cup = 250 ml)
5 to 6 idlis, crumbled
1 tablespoon oil
½ teaspoon mustard seeds/rai
½ teaspoon cumin seeds/jeera
½ teaspoon urad dal/split husked bengal gram
5 to 6 curry leaves/kadi patta, chopped or kept whole
½ teaspoon finely chopped ginger/adrak
1 green chili, chopped
1 dry red chili (use red chilies which are not hot)
a pinch of asafoetida/hing, optional
1 small onion, chopped or ¼ cup chopped onion
salt as required
1 to 2 tablespoons chopped coriander leaves/dhania patta
How to make the recipe:
crumble 5 to 6 idlis and keep aside.
heat 1 tablespoon oil in a pan. add ½ teaspoon mustard seeds and let them crackle.
when they start crackling, add ½ teaspoon urad dal & ½ teaspoon cumin seeds.
saute till the urad dal turns golden.
then add 5 to 6 curry leaves (chopped or kept whole), ½ teaspoon finely chopped ginger, 1 dry red chili and 1 green chili (chopped). you can also add a pinch of asafoetida at this step.
stir and then add ¼ cup chopped onion.
saute till the onions turn translucent.
then add the crumbled idli. also add a bit of salt.
mix very well and saute for a minute or two.
then switch off the flame. lastly add 1 to 2 tablespoons chopped coriander leaves. at this step, you can also add some grated coconut.
mix again and serve idli upma with some coconut chutney or lemon pickle.