Idli Usli / Idli Upuma

We make Idlis a lot at home and most of them gets over in a few minutes it is made.. They are often enjoyed hot with chutney and sambar!!! However they are some recipes that are perfect with room temperature idli and this one is a great option for tiffin, lunchbox or even breakfast. I have made it simple and homey, You could add more masalas, tomatoes, cashew and paneer also… I chose this for I - Regional.

Ingredients
Idli - 5
Green Chili - 1
Red Chili - 1
Mustard Seeds - 1/2 tea spoon
Kadalai Parupu / Channa Dal - 1 tea spoon
Ulutham Parupu / Urad Dal - 1 tea spoon
Cumin Seeds - 1/4 tea spoon
Salt - 1/4 tea spoon
Onion (chopped) - 1/4 cup
Turmeric Powder - 1/4 tea spoon
Asafetida - A pinch
Oil - 1 tea spoon
Curry Leaves - 5
Coriander Leaves - 1 table spoon
Method
Crumble the idlis and set aside
Heat oil in a pan and allow the mustard seeds to crackle. Now add cumin seeds, kadalai parupu and ulutham parupu and red chili. Sauté until the parupu becomes golden
Now add curry leaves, green chili and asafetida
Immediately add onion and salt and sauté until the onions are translucent
Now add the crumbled idli, turmeric powder and mix well
Allow it to slow cook for 3 to 5 minutes and garnish with coriander leaves and serve hot with chutney or ketchup or as is.

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