I always have left over Idlis when I prepare Idlis for breakfast or dinner. When I am in need of snacks, Indian recipe style, all I do is saute the crumbled cold refrigerated idlis with a spiced base of onions and lots of fresh coriander leaves. I tend to play with the spices each time I go the crumbled idli upma way.
Recently, I prepared a version of Idli Upma with fresh coconut and carrot being the star players. It made for a visually appealing, filling, delicious and healthy evening snack for my son, Nehal. Use fresh coriander leaves which give a herb-y flavor to the dish.
Left Over Idlis with Carrot Recipe
Prep & Cooking Time: 15 mts
Serves 4 persons
Cuisine: South Indian
8 left over idlis
2 slit green chilies
1 onion, finely chopped
1 large carrot, grated
1 1/2 – 2 tbsps coriander leaves, finely chopped
1/4 tsp turmeric powder
1/2 tsp red chili powder
pinch of garam masala powder
1/4 tsp kasuri methi/dry fenugreek leaves
1 1/2 tsps tomato ketchup
2 tbsps grated fresh coconut
3/4 tbsp oil
salt to taste
12-15 curry leaves
1 Heat oil in a cooking vessel, add the curry leaves and saute till a nice aroma emanates the kitchen.
2 Add the green chilies and chopped onions and saute for 3-4 mts.
3 Add the turmeric pwd, red chili pwd, garam masala pwd and kasuri methi and half of the fresh coriander leaves and mix well. Add tomato sauce and mix. Saute for a mt.
4 Add the grated carrots and grated coconut and saute for 4 mts on low to medium flame. Add the crumbled idlis and mix. Saute for 2 mts. Turn off heat.
5 Garnish with fresh coriander leaves. Serve this quick left overs snack warm.