Left Over Idlis with Pappula Podi

Nehal has recovered from a severe bout of flu and is doing good. Am I glad! Well, I am yet to recover from a severe throat infection. I have never been so sick in a long long time. With absolutely no appetite, I have been living off soups and rasam these past few days. I feel much better since the weekend. Hopefully should be back to my normal routine this week.

A quick breakfast/evening tiffin prepared with left over idlis for one of those not-feeling-good days. Similar to Idli Upma with a slight variation.

Left Over Idlis with Pappula Podi Recipe
Cooking: 10-12 mts
Cuisine: Andhra

Ingredients:

• 6 left over idlis, crumbled
• 1 onion, finely chopped
• big pinch turmeric pwd
• 1/2 tsp coriander pwd
• salt to taste
• 1/2 tbsp oil

Grind to a coarse pwd:

• 1/2 tbsp grated coconut
• 1 tbsp roasted gram dal/putnala pappu/dalia
• 2 dry red chillis, tear and de-seed

For tempering/poppu/tadka:

• 1/2 tsp mustard seeds
• 1 tsp urad dal/minappa pappu
• pinch of asafoetida/hing/inguva
• few curry leaves

Method:

1 Heat oil in a kadai, add mustard seeds and let them splutter. Add urad dal and let it turn red. Add curry leaves, asafoetida and turmeric pwd.
2 Add chopped onions and saute till they turn transparent. Add coriander pwd and combine. Add the ground roasted dal pwd and combine. Add the crumbled idlis and combine. Cook for a mt. Adjust salt, if required.