Tag Archives: mustard seeds

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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Thotakura Teeya Pappu (Sweet Amaranth Dal)

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I learnt about this particular dal at my In-laws house. When I first heard the name, I was taken aback. why would one want to add sugar to  dal? That was pretty unheard of, and I wasn’t sure I even wanted to try it. However, once I tasted it, it sure was a very pleasant surprise, without the addition of any sugar! This dish now takes pride of place on my table most weekends!

This weekend, I had a new crop of amaranth in my home garden, so that’s what I made! 🙂

Fresh Thotakura from my garden

Fresh Thotakura from my garden

Ingredients:

1/2 cup pesara pappu (moong dal)
1 bunch of thotakura (amaranth leaves)
1/2 tsp salt
pinch of inguva (hing, asafoetedia)
pinch of turmeric
Tadka: avalu (mustard seeds), mina pappu (urad dal), red chilli

Method:

  • Cook the dal, chopped leaves, salt and turmeric till the dal is completely done and the amaranth leaves have cooked and mixed with the dal.
  • Take off the flame
  • In a wok, heat some oil with the tadka, add hing and add to the dal.
  • Mix well with the dal
in a bed of hot rice :)

in a bed of hot rice 🙂

This dal is best served hot with rice and a spicy subzi to off-set the sweetness! 🙂

Tomato Upma

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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.

Tomato Upma

Tomato Upma

Ingredients:

Method:

  • 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.