Idli upma (leftover idli upma)

Ingredients

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• 6 leftover idlis
• 2 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1 tsp chana dal (split Bengal gram)
• 10–12 curry leaves
• 1 onion, finely chopped
• 2 green chilies, slit
• 1 inch ginger, grated
• A pinch of turmeric powder
• Salt to taste (idlis are already salted)
• 2 tbsp grated coconut (optional)
• 1 tsp lemon juice
• 1 tbsp chopped coriander leaves

Method

1. Crumble the idlis with your fingers into coarse crumbs. Cold idlis from the fridge crumble most easily.
2. Heat the ghee or oil in the pan and add the mustard seeds. When they splutter, add the urad dal and chana dal and fry until golden.
3. Add the curry leaves, green chilies, ginger and onion. Sauté for about 3 minutes, until the onion is soft.
4. Add the turmeric and the crumbled idlis, add a little salt and mix gently on low heat for 3–4 minutes, until heated through.
5. Stir in the coconut (if using), lemon juice and coriander. Serve hot.