Appetizers
Leftover Idiyappam Upma
A family recipe since March 2015
A quick, comforting upma made from leftover idiyappam (string hoppers). It comes together in about 15 minutes with warm spices, toasted cashews and sweet raisins for a lovely snack or light breakfast.
15 min total2 servings
Ingredients
- Idiyappam - 5 whole
- Carrot - 1/4 cup
- Onion - 1 whole
- Turmeric powder - 1 pinch
- Curry leaves - 2 whole
- Mustard seeds - 1 tsp
- Cashew nuts - 1 tbsp
- Raisins - 1 tbsp
- Ghee - 1 tbsp
- Salt
Instructions
- 1Cut the idiyappam into small pieces and set them aside so they are ready to heat through.
- 2Heat the ghee in a frying pan until it shimmers, then add the mustard seeds and let them splutter.
- 3Add the cashew nuts and raisins and sauté until the cashews turn golden and the raisins puff slightly, giving the mixture a nutty aroma.
- 4Add the onion, carrot, and curry leaves and stir fry for a minute, until the onion softens.
- 5Sprinkle the turmeric powder and salt over the vegetables, add the reserved idiyappam pieces, and mix gently so the strands separate and warm through; remove from heat.
- 6Serve hot as an evening snack.
- 7Optional: finish with a squeeze of lemon and a sprinkle of chopped cilantro for a bright lift before serving.