IDLI UPPUMA

                            We’ve been making this recipe for idli uppuma at home ever since I can remember. We make it very often too and we’re still not bored of eating this!                           This is the best recipe to follow when you have left over idlis from last night…..because, it tastes best when you use idlis kept in the fridge. Iv noticed that making idli uppuma from idlis made the same morning is not very tasty.

So there you go mummies………..this is for all those who are worried each time loadsa idlis go uneaten! 🙂

I love mine with a dash of lime! :O
(Wow…..Im so poetic :D) LOL!!

3 Idlis, crumbled
1 stem curry leaves
2 green chillies, slit
1 small onion, diced
1 tsp mustard seeds
1/4 tsp urad dal/ ulundhu
oil
salt

• Heat 1-2 tbsps oil in a wok. Add the mustard seeds and let it start popping.
• Add the urad dal and the curry leaves.
• Next add the onions and keep stiring till they brown slightly.
• Add the green chillies and salt.
• Add the crumbled idlis and stir for about 2 mins till the idlis are well coated with the onions.
• serve hot