INGREDIENTS:
Stamed Idyappam - 1 bowl
Red chilly -2
Green chilly - 2
Onion - 2
Lemon - 1/2
Salt
For Seasoning
Mustard - 1/2 tsp
Urad dhal - 1/2 tsp
Bengal gram - 1/2 tsp
Cumin - 1/2 tsp
Curry leaves - 1 leaflet
Asafoetida - 1 pinch
Coriander leaves - 1 handful
Oil - 2 tsp
METHOD:
1. Steam idyappam as given in this blog earlier. (See for Idyappam and Kuruma)
2. In a tawa, heat oil and add mustard, cumin and after it splutters add, urad dhal, bengal gram, chopped chillies, curry leaves and asafoetida. Saute till the urad dhal and bengal gram turns golden brown.
3. Add onion and cook well until nice aroma comes out.
4. Add the steamed idyappam and chopped coriander leaves mix well with a ladle so that it crumbles into pieces.
5. Switch off the flame and sprinkle lemon juice and mix well.
6. Tasty Idyappam Uppuma is ready.
7. Peanut/Ground nut Chutney, Coconut chutney or Tomato chutney goes well with this uppuma.
5. Cook in a low flame and taste for salt. If needed add a little.
Red chilly -2
Green chilly - 2
Onion - 2
Lemon - 1/2
Salt
For Seasoning
Mustard - 1/2 tsp
Urad dhal - 1/2 tsp
Bengal gram - 1/2 tsp
Cumin - 1/2 tsp
Curry leaves - 1 leaflet
Asafoetida - 1 pinch
Coriander leaves - 1 handful
Oil - 2 tsp
METHOD:
1. Steam idyappam as given in this blog earlier. (See for Idyappam and Kuruma)
2. In a tawa, heat oil and add mustard, cumin and after it splutters add, urad dhal, bengal gram, chopped chillies, curry leaves and asafoetida. Saute till the urad dhal and bengal gram turns golden brown.
3. Add onion and cook well until nice aroma comes out.
4. Add the steamed idyappam and chopped coriander leaves mix well with a ladle so that it crumbles into pieces.
5. Switch off the flame and sprinkle lemon juice and mix well.
6. Tasty Idyappam Uppuma is ready.
7. Peanut/Ground nut Chutney, Coconut chutney or Tomato chutney goes well with this uppuma.
5. Cook in a low flame and taste for salt. If needed add a little.
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