Idli Upma with Kodi Guddu Porutu

Instructions

1. 1

   Take the leftover, refrigerated idlis and crumble them with your hands into small, coarse, bite-sized pieces. Avoid mashing them into a paste. Set aside.

2. 2

   Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter. This should take about 30 seconds.

3. 3

   Add the urad dal and chana dal to the pan. Sauté for about 1-2 minutes, stirring continuously, until they turn light golden brown and aromatic. Be careful not to burn them.

4. 4

   Add the hing and fresh curry leaves. Sauté for another 20 seconds until the curry leaves become crisp and fragrant.

5. 5

   Add the finely chopped onion, slit green chilies, and grated ginger. Sauté for 3-4 minutes until the onions soften and become translucent.

6. 6

   Stir in the turmeric powder, salt, and the optional idli podi. Mix well and cook for about 30 seconds to allow the spices to release their aroma.

7. 7

   Add the crumbled idli to the pan. Gently toss everything together, ensuring the idli pieces are evenly coated with the tempering and spices. Cook for 3-4 minutes, stirring occasionally, until the idli is heated through. If the mixture looks too dry, sprinkle 1-2 tablespoons of water.

8. 8

   Turn off the heat. Drizzle the fresh lemon juice over the upma and garnish with freshly chopped coriander leaves. Give it a final gentle mix and serve immediately.