Idli Upma - Spicy Pan Fried Idli

Some week days are just lonely and depressing.. just plain boring I'd say. I was not in a mood to do anything... anything at all.. Well, then I thought, people have to eat, right??

It was kind of cold outside due to clouds. The California weather is deceptive. You never know what's coming your way. Well anyways, the cold weather made my tummy yearn for some hot food... hot and spicy food.

Now, you see, that is the problem. No mood for serious cooking + severe craving for hot and spicy food = Innovation for lazy ones !!

So I somehow dragged myself out of the couch to the refrigerator. The first thing I saw was the Frozen Idly packet. It was like a cute little bulb that got lit in my brain.. imagine the ones that you see in cartoon movies.. it goes.... "tttiiinnnggg" !!

We have had spicy fried idly many times before in vegetarian south indian restaurants and this time, I decided to make my very own fried idly. Simple yet filling. Colorful and spicy. And of course, it took no more than 7 mins for me to stand near the stove.

Here's what I used:

• Around 10-12 Frozen Idlis, cut into small cubes.
• 4 green chilies.
• 1 medium tomato.
• 1/2 medium onion.
• 4-5 curry leaves.
• 1/2 teaspoon red chili powder or 1 teaspoon paprika
• 1/2 teaspoon garam masala.
• 1 teaspoon urad daal.
• 1/2 teaspoon mustard seeds + 1/2 teaspoon cumin seeds.
• 1" ginger (frozen is best, then you can grate it very easily over the masala).
• 1 green pepper + 1 red pepper (cut into small cubes -- Ask your spouse to do this, after all they have to help too you know).
• 1/2 cup of frozen green peas.
• Little bit of turmeric + Salt to taste.
• A palm full of coriander leaves for garnish.

Here goes the process....

• Cut the frozen idli's into small cubes and keep them aside. One can use fresh idles too, just make sure they are cold (as in cold.. not cool/warm/luke warm)

• Heat oil super hot and then add the idlis. Before you stir the idlis... sprinkle a wee bit of chili powder or paprika whatever you have on hand .. just for color. Then stir the idlis around.
• Fry the idlis for a while till they start to look yellow-ish. Take them out and keep aside.

• Now keep the pan hot enough, add some more oil.
• To the hot oil, add some urad daal first.
• When the lentil starts to brown add mustard seeds and cumin seeds. Let them crackle.
• When the seeds crackle, add curry leaves, onions and the green chillies.
• Fry it till the onion turns pink.

• Now grate some ginger in, add turmeric powder, little bit of chilli powder and little bit of garam masala.
• When the above masala is little fried, add the tomatoes and salt in.
• Fry till the tomatoes are soft and start to vanish into the masala.

• Now add the peppers and green peas. Cover and cook so that the veggies are all cooked yet crunchy.

• When thats done, just add the idlis and mix well. Cover it for a while so that the masala seeps into the idli due to the steam.
• To garnish, sprinkle fresh coriander leaves.

• Serve with any of your favorite chutney. I love groundnut chutney which I make at home and store for 1 or 2 days. Not that lazy after all huh !!

Enjoy your simple week night food. Its light yet will keep your stomach full till morning. If you use olive oil, its good & healthy too.