This is a very common morning snack in most Andhra households. The premise is to make last night’s leftovers into a fresh dish, without too much effort.
Idli is one of the most favoured breakfast and dinner dishes. Its light, and yet filling, and versatile, allowing for any kind of accompaniment – sambhar, podi or chutney.However, sometimes we are left with last night’s idli, and don’t know what to do with it. The best thing to do would be “upma“!
- In a large wok, heat a little oil and add the tadka.
- At the same time, crush the idlis by hand making it dry and crumbly
- once the tadka starts popping, add the chopped green chillies and let them fry in the oil for about 3-4 seconds
- add the crushed idli and curry leaves and add turmeric. Add a pinch of salt to settle the flavours
- Mix well. You may splash a bit of water to help with the mixing.
- Keep stirring constantly to prevent if from sticking to the wok. After 1 minute take off from the flame and add the lemon juice.
- Mix well, set lid and set aside for 2 minutes before serving
- Setting it aside will allow the lemon flavour to mix well with the upma.
Serve hot, and watch your family enjoy this quick and tasty breakfast!
I have been eating this particlar preparation of bengulooru mirapakaya since childhood. It has also been one of my mom’s favorites. So it was made pretty often! 😉
After marriage I faced a different problem. The name. I always knew it as simla mirchi or capsicum, and suddenly I was asked if I knew how to make bengulooru mirapakaya. Took me some time to figure out, but I did get it in the end! It didn’t help matters that it was my mom’s fav, but pretty low on my preferred foods. 😦
- 8-10 small capsicum (select the smallest size – it’s easier to cook and tastes better)
- Stuffing: besan, salt, jeera, chilli powder, oil for mixing
- For every cup of besan, put in 1tsp salt, 1/2 tsp chilli and a pinch of jeera and 1tsp oil to help mix
- Oil for braising
- Clean the capsicum and make a neat slit along the side for stuffing.
- Stuff the capsicum fully. This takes a bit of manuvering around the inside to ensure its completely done. Be careful not to completely split it open
Stuffed, and ready to be cooked
- Heat some oil in a wok. Once heated, add the stuffed capsicum slowly and place lid.
- Keep turning them time to time so that they get evenly braised.
- Take off the flame when done. Drain the oil. Some of the stuffing may come out of the capsicum. They can get put back when the capsicum has cooled down
… and ready to eat!
The best part of this vegetable is that the capsicum retains its shape. It can be eaten with rice and dal.
This is a favourite snack item found in hotels across Andhra Pradesh. Though it is essentially a breakfast item, it is also made for dinner at some places.
- In a large vessel, heat about 2 tbsp oil and add the tadka.
- Once the mustard starts popping, add the chopped tomatoes
- put the lid over the vessel to braise the tomatoes.
- After the tomatoes are softened, add water, curry leaves and salt, and replace the lid
- When the water comes to boil, slowly add the rava while constantly stirring. This will prevent the rava from forming clumps.
- For added flavour, ghee and roasted cashew nuts can be added.
- Mix well, and keep cooking till the rava is done.
- Turn off the gas, and keep aside for 5 minutes
Serve hot with kura podi and curds.