Nothing goes waste if used wisely. Those days there were no refrigerators available, hence our ancestors devised a new dish out of remaining food. The outcome is morkootan / morkozhambu, kaalan, Idli upma, Erichakari, sayalmani in kokum (left over chapathi in a gravy), etc.....
Made some idlies couple yesterday. I purposely made some extra idlies as we all love idli upma. Stored the extra ones in the refrigerator.
Humble idli takes its new form................yes, idli upma using leftover idlies.
Idlies kept in a fridge is perfect for crumbling to make idli upma to give the dish the right texture.
- Idlies - 7 nos. (crumbled)
- Mustard - 1 tsp
- Black gram - 1 tsp
- Sundried pickled chillies (mor milagai) - 6 nos.
- Curry leaves - 1 sprig
- Asafoetida - 1/4 tsp
- Salt to taste
- water - 1tbsp
- Oil - 2 tbsp
But you can use normal green chilli or dried red chilli too instead of this.
- Heat oil in a wok. Add mustard seeds, Bengal gram. The mustard seeds will splutter and when the bengal gram turns golden brown, add asafoetida powder, curry leaves and then the chillies
- After the chillies are fried well, add the crumbled idlies, salt and sprinkle water, mix well.
- [I used dried pickled chilli which in tamizh is called thayir molagai or mor milagai because it enhance the taste and flavour of the upma.
- As the batter has salt and the chillies are already pickled in salt & curd and then sun dried, add salt accordingly.]