Idli Upma is made by crumbling idlis and tempering this crumble. I decided to spice up upma by adding some Milagai Podi or Kharam Podi to the tempering.
In a heavy-bottomed wok or kadhai, heat the oil or ghee.
Add the mustard seeds and wait till they splutter.
Add the udad dal and fry till the seeds are golden brown.
Add curry leaves and stir-fry for a few seconds.
Turn off the heat.
Add the Idli Chutney Powder and mix well.
Add the idli crumble and salt.
Mix well.
Serve immediately.
Notes
This Podi Idli Upma tastes best when:
Idlis have dried out a bit because then they crumble well. So, I make idlis in the morning and Idli Upma in the evening. Alternatively, you can make the idlis the day before but store them in the fridge in an air-tight container.
Do use ghee in to make the tempering, if possible. It adds a lovely flavour.