Podi Idli Upma Recipe / Leftover Idli Upma

We make idli upma with leftover idlies. I added idli podi instead of chillies and then prepared the idli upma. The taste was really good and everyone loved it. An interesting variant you should definitely try.

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Full Video Recipe:

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 7 mins | Serves: 1

Ingredients:

Leftover Idli	2
Oil	1 tbsp
Mustard Seeds	¼ tsp
Urad Dal	½ tsp
Channa dal / Kadalai Paruppu	1 tsp
Curry Leaves	½ spring
Finely Chopped Onion	2 tbsp
Idli Podi (Recipe HERE)	2 tbsp

Procedure:

1. Take 1 cup of lukewarm water in a wide bowl.

2. Add one idli at a time in the water (from 1) and immerse the idli completely; immediately take it out from the water with the help of ladle. Keep it aside. Do this step for all the idlies.

3. Squeeze the water from the idlies and smash them with your fingers. The idli will become soft powder.

4. Heat the oil in a pan, add mustard seeds and wait for popping.

5. Add urad dal and fry for few seconds.

6. Add channa dal and fry for few seconds.

7. Add curry leaves fry till they become crisp.

8. Add chopped onion and fry till they become translucent.

9. Add idli podi and fry for few seconds.

10. Add the powdered idli (from 3) and mix them gently and close the lid of the pan and cook for2-3 mins.

     Wow yummy and tasty Podi Idli Upma is ready to serve with coconut chutney.

Note:

1. Use of onion is optional.

2. Use any type of idli podi.

3. Use ghee instead of oil.

4. No need to add salt. Already the idli and podi also contains enough salt.

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Paruppu Podi /Dal Powder

      Podi / Powders are famous rice based starters in Andhra and Tamilnadu. Eventhough ready mix powders are available,  it is better to make it at home for purity and to avoid chemicals. Moreover it takes only short time to prepare.

Recipe Cuisine : South Indian | Recipe Category: Homemade

Preparation Time:  5 mins  | Cooking Time: 20 mins| Yields: 1 cup

Ingredients:

Thur Dal / Thuvarm Paruppu	½ cup
Split Green Gram / moong dal / Pasi paruppu	½ cup
Red Chilli	10-15
Salt	As required

Procedure:

1. Dry roast thur dal, split green gram dal and the red chillies separately in a heavy bottom pan. Fry them till they become golden color and also till  nice aroma comes out from it. You should keep the flame at medium.

2. Allow it to cool down completely.

3. Grind the roasted dals, red chillies with required salt into a fine powder using the mixie.

4. Then sieve the mixture and store it in a air tight container.

  Really yummy and tasty paruppu podi is ready.  Mix 1 tbsp of podi and 1 tbsp of sesame oil with 1 cup of hot rice  and serve. 

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Homemade Rasam Powder

     Homemade rasam powder is always preferable because not only has better taste, but it will also not contain any preservatives. I suggest to prepare rasam powder once in a while as a procedure is very simple.

This is special for me because this is for my mother’s recipe.

Ingredients:

Coriander Seeds / Dhaniya	1 cups
Cumin Seeds	2 cups
Black Pepper	½ cp
Split Gram Dal / Channa dal	½ cup
Mustard Seeds	2 tbsp
Fenugreek Seeds	2 tbsp
Curry Leaves	1 cup

Procedure:

1. Dry roast all the ingredients separately till the aroma comes out.

2. Allow them to cool down completely.

3. Then powder them into a coarse powder using a mixie. (grind upto 90%, should not grind into a fine powder)

4. Again allow it to cool down and store it in a air tight container.

   Aromatic and tasty homemade rasam powder is ready to use.

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Homemade Desiccated Coconut

Desiccated coconut is a dried grated coconut or powdered coconut. We can use this in cookies, curries etc…This is easy to make at home, especially in India where you can get coconuts easily in the markets.

Ingredients:

Shredded Coconut or Fresh Coconut

1 Cup or 1

Procedure:

1. First is to get Shredded Coconut.  Take fresh coconut and open into half at its center. Use the coconut grater to grate the coconut or shred into small pieces.

2. Arrange the thin layer of the grated coconut on the baking tray. Ensure that it is widely spread and does not form clumps.

3. Preheat the oven at 200^o C. Now keep the tray in the oven and bake for 12 minutes at minimum temperature (110 celsius).

4. Take it out from the oven and allow it to cool down. You can use at this stage itself or  powder it and use. If the powder is moist, then bake it again for 2 more minutes.

Now the Desiccated Coconut is ready to use. Store it in airtight container or zip-locked cover.

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Homemade Red Chilli Powder

Ingredients:

Red Chilli

½ kg

Procedure:

1. Dry the chillies under sun light or microwave them until they become crisp. No need to remove the stem from the chillies.

2.  Then transfer them  into the container and give it to flour mill shop for grinding into a fine powder.

3. Spread the powder on the paper to make it cool down.

4. After it got completely cooled, store it in a large air tight container for later use. For daily use store a portion in small air tight container.

Note:

1. You can use both round  or lengthy chillies.

2. If you need only a small quantity of powder, you can grind it in mixie itself.

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Dry Ginger Coffee Powder / Sukku Coffee Podi

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Ingredients:

Coriander Seeds	1 cup
Dry Ginger Powder	2 tbs
Cardamom	2
Pepper Corns	1 tbs
Fenugreek	½ tbs
Cumin Seeds	1 tes

Procedure:

1. Dry roast all the ingredients separately.

2. Allow it to cool down.

3. Grind them into a coarse powder.

4. Keep the powder in a air tight container and use it when required.

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