What do you do when life throws totally unexpected things at you?
My two cents : duck quickly, especially if life is throwing back those rock hard idlis I made recently!
But a bit of background first : I was down with a throat infection, closely followed by absolute tiredness and body pain. The tooth ache I was neglecting was finally making its point. In the dentist’s chair, I discovered that none of my teeth are going to get a chance to fall on their own, cause I have to take three of them out. One down now and two more to go.
When I was recovering, my parents who were visiting us, left back to their home. I had lovingly packed idlis for their dinner during travel. I was checking with my mom whether I had left out something while packing the food. Hubby intervened and said : “Don’t forgot to pack a hammer for breaking the idlis.”
Lesson learnt : Go for idli upma, when idlis are rock hard. Now those…those are guaranteed to be soft!
Serves : 2 + kid
Prep & Cooking time: 15-20 minutes
- Leftover idlis : 6-8
- Onion : 1 small, chopped
- Carrot : 1 small, chopped
- Beans : 8-10, chopped
- Green peas, frozen : handful
- Chilies/Chili flakes : 1 -2, per taste
- Crumble the leftover idlis fine. I had kept the idlis in the fridge, so they crumbled easily without any problem. Keep aside.
- Heat a teaspoon of oil and saute the onions till pink. Add the other vegetables and cover and cook for about 5 minutes till done. If you want, you can sprinkle a bit of water too. I cooked the vegetables in the MW (covered) for about 4 minutes.
- Add salt and chilies or chili flakes and cook for a minute more. Add the crumbled idlis and mix thoroughly. Do this in a medium flame, or else the idlis might get stuck to the bottom of the pan.
- You can mix the crumbled idlis with idli podi also.
- Serve as such or with chutney/sambar.