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Lemon Idli Upma
Aruna
While the traditional Idli Upma is essentially, tempered crumbled idlis, I added lemon and turmeric to it to make this tangy Lemon Idli Upma.
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Course
Breakfast, Snack
Cuisine
Indian, South Indian, Tamil Nadu, Vegan, Vegetarian
Ingredients
6
Idlis
Regular sized; See Notes
Salt to Taste
For Tempering
2
tsp
Ghee
Vegans can use oil
3
tsp
Lemon Juice
1/2
tsp
Mustard Seeds
2
tsp
Udad Dal
4 to 6
Curry Leaves
Instructions
Crumble the idlis to a coarse powder
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 and wait for a couple of minutes.
Add turmeric and lemon juice, and mix well.
Add the idli crumble and salt. Mix well.
Serve immediately.
Notes
This Podi Idli Upma tastes best when the Idlis have dried out a bit because then they crumble well. So I make,
Idlis in the morning and Idli Upma in the evening.
Idlis the day before but store them in the fridge in an air-tight container.
Do not add lemon juice to hot oil immediately or you will get a bitter taste.
I turn off the heat before adding the crumbled idlis because otherwise the idli upma tends to stick to the vessel.
Keyword
Idli Upma, Lemon Idli Upma
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@aahaaram
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