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Wednesday 12 November 2014

Idiyappam Upma (String Hoppers)

     
           
          This is a simple and a very easy snack made with some leftover Idiyappam (String Hoppers). In fact, it happens to be a very popular breakfast in Kerala. Very delicious, healthy and wholesome, they can be relished as an evening tea-time snack along with coconut chutney. It is also an ideal option for a lunch box meal. So check out the step by step pictorial recipe to prepare it.       














  • 2-3 leftover idiyappam balls, shredded
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. urad dal (split black gram)
  • 1 onion, chopped
  • 2 green chilies, slit
  • 1 sprig curry leaves
  • 1" ginger grated
  • 1 cup chopped mixed veggies (carrot, beans, red cabbage, peas, potato, etc.)
  • salt to taste
  • 1 tsp. sambar powder / idli podi (gunpowder)
  • 2-3 tbsp. roasted cashew nuts
  • coriander leaves to garnish











          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, urad dal, onion, green chilies and ginger. Saute for a few seconds.

          Now add the mixed veggies and continue to fry for a minute. Add some water and cook, covered till they are soft. 

         Then add the shredded idiyappam, salt and sambar powder. Saute for 2 minutes. When done, switch off the flame.  

          Add the coriander leaves and give it a toss. Garnish with roasted cashew nuts and serve.




                      Heat oil & temper with mustard seeds. Then add curry leaves, urad dal, 
                      onion, green chilies & ginger. Sauté for a few seconds.                              



                            Add mixed veggies & fry for a minute. Add some water & cook, 
                            covered till they are soft. 



                              Then add shredded idiyappam, salt & sambar powder. Sauté
                              for 2 minutes. When done, switch off the flame.  



                                            Add chopped coriander leaves & give it a toss. 









                                 Garnish with roasted cashew nuts & serve.















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