When we were kids, my mom always prepared idlis in a large quantity. On the first day, she would serve it with sambar and chutney. Usually in Konkani homes, either sambar or chutney was served with idlis, but at our home, my brother used to prefer chutney and I preferred sambar. We used to throw a tantrum, if my mom obliged to one of us. She had to listen “you love him/her more than me, so you always listen what he/she wants” :). So she would prepare both to keep both of us satisfied. It became so much of a habit that, we both learnt eating idli with sambar and chutney. Now it has become a habit of eating both, we complain if one of them is not served with idli :D.
For the evening snack, she would shallow-fry the remaining idlis(I will post her recipe of shallow fry soon). If still some of the idlis remained, she would store them in refrigerator and prepare upma on the next day (the refrigerated idlis become a bit hard, so they dont taste as good as the fresh ones). Though as a kid I didn’t like this upma much, I absolutely love it now. Its the best dish, one could think of, out of hard idlis. I make this dish even on the first day itself, when I screw up the idli batter and get very hard idlis :).
The picture is taken by my brother and sis-in-law. They took it when they prepared this dish in Bangalore.
Mustard seeds 1/2 tea spn
Green chilies 2-3
Curry leaves 4-5
Asafoetida a pinch
Turmeric a pinch
Coconut(optional) 1 tbl spn
Coriander leaves(optional) 2-3 strands
Oil 1 tea spn
Powder the idlis with hand. There should not be big lumps.
Heat oil and add mustard seeds. When they start popping up, add curry leaves, asafoetida, green chillies. Fry a bit. Add turmeric and powdered idlis. Mix well. If required, add salt (Idlis will have salt, so be careful while adding extra salt). Garnish with coconut and chopped coriander leaves.
Serves : 2
Preparation time : 7-8mins