Quick & Easy Idli Upma with Figaro Olive Oil
This Quick & Easy Idli Upma is an ideal recipe to make use of leftover idlis. The crumbled idlis are cooked with a flavorful tadka (tempering) and served as a satisfying breakfast or an evening snack. It is light, gluten-free, and packed with South Indian flavors.
Cuisine: South Indian
Course: Breakfast
Diet: Gluten-Free
Ingredients:
- 10 Idlis, crumbled
- 10 Pearl Onions (Sambar Onions), finely chopped (or 1 large onion)
- 3 Green Chillies, finely chopped
- 1 inch Ginger, grated
- 1/2 teaspoon Turmeric Powder (Haldi)
- 1/2 teaspoon Mustard Seeds (Rai/Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 6 Curry Leaves, finely chopped
- 1 tablespoon Extra Virgin Olive Oil
- 2 sprigs Coriander (Dhania) Leaves, finely chopped
- Salt, to taste
Prep Time:
15 minutes
Cook Time:
20 minutes
Instructions:
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Prepare the Tadka: Heat 1 tablespoon of Figaro Extra Virgin Olive Oil in a heavy-bottomed pan over medium-low heat. Add mustard seeds and let them crackle for a few seconds.
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Roast the Urad Dal: Add white urad dal to the pan and let it roast until it turns light brown in color.
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Sauté the Vegetables: Add finely chopped onions, grated ginger, green chillies, and curry leaves. Sauté on medium heat until the onions become soft and translucent.
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Add Turmeric and Idli: Once the onions are soft, add turmeric powder and the crumbled idlis. Stir well to combine everything, adding salt to taste.
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Finish and Serve: Stir in the finely chopped coriander leaves. Taste and adjust the salt and spices as needed. Once everything is well combined, turn off the heat.
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Serve: Enjoy your Idli Upma with a side of Tomato Onion Chutney (Thakkali Vengayam Chutney) and a steaming cup of coffee for a complete South Indian breakfast experience.
This quick and delicious dish is perfect for using up leftover idlis and is sure to be a family favorite!
