Even today,if there’s something which I totally look forward to eating,it is those palaharams* and I don’t think any bakery-food can beat that.I always think of preparing some healthy snacks along with tea and even though nothing beats those deep-fried bajjis and samosas and cutlets,in these days of healthy eating,those are all “indulgences” which should be had once in a fortnight or so.
Few days back,I had decided to make raw-jackfruit bajji(deep-fried,I know) with the fresh batch I had bought from Kerala.But something made me raid the fridge and lo behold! What do I find there??Some leftover Kappa Puzhungiyathu and Idlis from the morning breakfast.Decided to make Kappa Puzhukku.But then,I was not sure if hubby would like it so I made some Idli Upma too(he loved both).Amma gave me this recipe which was given to her by our friend and neighbour Tara moushi.Truly a keeper recipe-easy and tasty and can be made under 10 minutes if you have leftover idli.
Idli Upma ~ Leftover special
For the seasoning
Oil – 1 tbsp
Mustard seeds – ½ tsp
Jeera – ¼ tsp
Urad dal – ¼ tsp
Curry leaves – 1 sprig
Red chilly powder – 1 tsp
Salt to taste
In a kadai,heat oil and splutter mustard seeds.
When they start popping,add the jeera,urad dal and curry leaves.
Add the chilly powder and immediately add the cubed idli(chilly powder should not become brown,so add the idlis real fast)
Add salt and mix well.
Keep the flame on simmer and let the idli become slightly roasted an all sides.
*Naalu mani palaharam - 4'o'Clock snack/Tea-time snack.
*Palaharam-Malayalam word for snack.