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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
Colorful and delicious looking upmas. Wonderfully prepared.
ReplyDeleteDeepa
wow thats an super quick and yummy usli :) so yummy looking and inviting dear !!
ReplyDeleteQuick and healthy breakfast recipe. Sounds delicious !
ReplyDeleteLove idly upma to the core, one of our family favourite.
ReplyDeleteIdly upma is rare at my place but I dont add turmeric.. looks good !
ReplyDeleteyummy and tempting breakfast item
ReplyDeleteComfort food.. Love it
ReplyDeletelooks so colorful and flavorful
ReplyDeleteOh that sure is an awesome way to use idlis..must try it next time..looks cool.
ReplyDeleteYum it looks.. :)
ReplyDeletewow I have made usili with vegetable but never with idly nice idea very innovative.
ReplyDeleteLovely!!!
ReplyDeleteMy favourite. Looks yumm....
ReplyDeleteLooks perfect and so inviting..can have idlis for any meal..
ReplyDeletethis is indeed a life saver recipes when you have excess idlis left, i am stocking such recipes for 2 years down the line, when my son would be carrying tiffin to school
ReplyDeletevery colorful and vibrant!
ReplyDeleteGreat way to use up leftover idlis. Looks yumm!!
ReplyDeleteLook colorful and tasty
ReplyDeleteOne of the best recipes for leftover food and a quick filling snack too.
ReplyDeleteLooks very vibrant and yum.
ReplyDeleteColorful & delicious..
ReplyDeleteLovely recipe and I have started to make excess idlis just to make these the next day for lunch box :)
ReplyDeleteMy MIL makes another version as well. She puts idli podi to the crumbled idlis and that tastes great too!!
ReplyDeleteEnakku idli usili romba pidikkum:-)...yumm yumm
ReplyDeleteA great way to use the leftover idlis.
ReplyDeleteLooks great. Love the use leftover idlis
ReplyDelete