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!
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.
This particular item was made by my MIL, because, well, the last time I made this pachadi, it was a disaster. I seriously needed the lesson!
So here goes, as I learnt it. One main point to remember here, all the tadka items are by approximation. Out of sheer experience, MIL doesn’t use any standard measure, and it simply confuses her if I ask for any! So what I’ve written is what I can figure for myself while watching. So its going to be a process of trial-and-error even for me while making this particular pachadi.
- 1 Velakkaya (wood apple)
- 8 green chillies
- 8 dry red chillies
- coriander to taste
- 1 tsp salt
- Tadka: avalu, menthulu, mina pappu, black hing
- Crack the velakkaya slightly and then roast it on the flame directly. In case of a very ripe velakkaya, the pachadi can be prepared directly without roasting.
- The purpose of roasting the velakkaya is to remove any lingering acidity that is present in a slightly un-ripened fruit.
- Once completely roasted, take off the flame and break open. Carefully scoop the pulp into a dish.
- In a wok, heat approx 1.5 tbsp oil and add the black hing pieces. Turn and fry till it turns white-ish. Add the remaining tadka with red chillies and fry till done.
- Turn off the flame and add the green chillies, salt and pinch of turmeric.
- Once it has cooled down, grind the tadka.
- Add the coriander and velakkaya and blitz till the coriander has been chopped, but not totally mixed.
- Remove into a serving dish.
Serve with hot rice and ghee.