Idli Upma

🔥 Prep

• Chop the 1 onion into fine dice.
• Slice the 2 green chillies lengthwise.
• Crumble the 8 leftover idlis into small bite‑sized pieces.
• Measure out 1 tsp mustard seeds, 1 tsp urad dal, 0.25 tsp turmeric powder, 0.5 tsp salt, and keep ready.
• Rinse and pat dry 10 curry leaves.

🔥 Cook

• 1. Heat 1.5 tbsp oil in a non‑stick skillet over medium heat until shimmering.
• 2. Add the mustard seeds and urad dal; cook for 30 seconds until they start to splutter.
• 3. Add the curry leaves and stir for 10 seconds until fragrant.
• 4. Add the chopped onion and sliced green chillies; sauté for 2–3 minutes until the onion turns translucent.
• 5. Sprinkle the turmeric powder and salt; mix well and cook for 30 seconds.
• 6. Add the crumbled idlis; toss gently to coat with the tempering.
• 7. Cook over medium‑low heat for 4–5 minutes, stirring occasionally, until the idlis are heated through and lightly crisped.
• 8. Remove from heat and let rest for 1 minute before serving.

🔥 Serve

• Transfer the idli upma to a serving plate and garnish with a few extra curry leaves if desired.
• Serve hot with coconut chutney or sambar on the side.