Idli Upma

 

Ingredients :
4                                      Idlies
1/2 cup                             Cabbage, shredded thinly
1/4 cup                             Capsicum, chopped nicely
1/4 cup                             Carrot grated
10                                     Curry leaves
1/4 cup                             Coriander leaves chopped nicely
6 - 7                                 Spinach, nicely chop
2                                       Green chilly, slit lengthwise
3                                       Button mushroom, chopped nicely
1 Tsp                                Salt [ adjust ]

To Temper :
1/2 Tsp                             Mustard seeds
1/2 Tsp                             Cumin seeds
1/2 Tsp                             Black Cumin seeds
1/4 Tsp                             Asafoetida Powder
1/4 Tsp                             Turmeric Powder
1 Tsp                                Black gram dal
3 Tsp                                Oil

Method :
Cut idlies into equal sized cubes using a bread cutting knife.
Lubricate knife with water to avoid sticking to it.
Keep aside.

Heat a kadai with oil on a stove over medium flame.
Splutter mustard seeds, cumin seeds and black cumin seeds.
Then add asafoetida and turmeric powder.
Immediately add coriander leaves, curry leaves, green chilly, cabbage and just enough salt for it.
Saute for a minute, sprinkle little water and close with a lid.
Cook until three fourth done.

Now add capsicum, carrot and little salt.
Saute for 2 minutes.

Then add mushroom and spinach and saute over high flame for a minute.
Now add idly cubes and salt.
At this stage if you would like it to be more spicy add green chilly sauce or red chilly powder.
Stir well for 2 to 3 minutes or until all blend together well.

Turn off the stove and transfer into a serving bowl topping it with coriander and curry leaves.

Enjoy!!! This tiffin does not need an accompaniment.
If at all necessary have it with tomato sauce.