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