Idiyappam Upma

Name: Idiyappam Upma
Cuisine: Indian
Ingredients: 2-3 leftover idiyappam balls, shredded; 2 tbsp. oil; 1 tsp. mustard seeds; 1 tsp. urad dal (split black gram); 1 onion, chopped; 2 green chilies, slit; 1 sprig curry leaves; 1" ginger grated; 1 cup chopped mixed veggies (carrot, beans, red cabbage, peas, potato, etc); to taste salt; 1 tsp. sambar powder / idli podi (gunpowder); 2-3 tbsp. roasted cashewnuts; as needed coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#zaike - This happens to be a very popular breakfast in Kerala. Very delicious, healthy and wholesome, they can be relished as an evening tea-time snack too, along with coconut chutney.

Bethica Das @kitchen_flavours

Sharjah (UAE)

#zaike - This happens to be a very popular breakfast in Kerala. Very delicious, healthy and wholesome, they can be relished as an evening tea-time snack too, along with coconut chutney.

Saved

Ingredients

2-3leftover idiyappam balls, shredded
2 tbsp.oil
1 tsp.mustard seeds
1 tsp.urad dal (split black gram)
1onion, chopped
2green chilies, slit
1 sprigcurry leaves
1"ginger grated
1 cupchopped mixed veggies (carrot, beans, red cabbage, peas, potato, etc)
to tastesalt
1 tsp.sambar powder / idli podi (gunpowder)
2-3 tbsp.roasted cashewnuts
as neededcoriander leaves to garnish

Saved

Steps

1

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, urad dal, onion, green chilies and ginger. Saute for a few seconds.
2

Now add the mixed veggies and continue to fry for a minute. Add some water and cook, covered till they are soft.
3

Then add the shredded idiyappam, salt and sambar powder. Saute for 2 minutes. When done, switch off the flame.
4

Add the coriander leaves and give it a toss. Garnish with roasted cashew nuts and serve.