Tag Archives: Curry Tree

Idli Upma

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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 Upma

Idli Upma

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“!

Ingredients:

Method:

  • 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!

 

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Karivepaku Kandi Pacchadi

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This is a really tasty pacchadi that i learnt from my ma-in-law.

Ingredients:

1/2 cup Toor dal
4-5 dry red chillies
lime-sized tamarind, soaked
1/2 tsp jeera (cumin seeds)
1tsp salt
handful of curry leaves

Method:

  • Roast the toor dal and red chillies in 2tsp ghee till dal turns golden brown
  • Stir constantly to prevent burning.
  • Take off the flame and add salt.
  • Grind after cooling until half-done
  • Add tamarind, curry leaves and water, and grind till it is smooth and fully done.

Serve with rice.

Katte Pongali

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As quick snack to make, this is a favourite all across South India. It is also served as prasadam at most South Indian temples.

Ingredients:

1 cup rice
1/2 cup split moong dal (pesara pappu)
4-5 Green chillies
2 tsp black pepper
Salt to taste
a pinch of turmeric
a few cashewnuts

Method:

  • Wash the rice and dal together and add as much water as needed for cooking
  • Slipt the green chillies down the length and add to the rice
  • Fry the pepper in 1/2 tsp oil. Once done, add to the rice
  • Add a pinch of turmeric and salt to the rice, and set to cook.
  • You can also add a tsp of jeera for taste
  • While the rice and dal is cooking, roast the cashewnuts in ghee and set aside.
  • Once the rice is cooked add the cashewnuts to the rice.
  • Mix well and serve

Serve hot with coconut chutney.