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Nehal has recovered from a extreme bout of flu and is doing good. Am I glad! Properly, I’m but to recuperate from a extreme throat an infection. I’ve by no means been so sick in a protracted very long time. With completely no urge for food, I’ve been residing off soups and rasam these previous few days. I really feel a lot better because the weekend. Hopefully ought to be again to my regular routine this week.
A fast breakfast/night tiffin ready with left over idlis for a kind of not-feeling-good days. Much like Idli Upma with a slight variation.
Left Over Idlis with Pappula Podi Recipe
Cooking: 10-12 mts
Delicacies: Andhra
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Components:
6 left over idlis, crumbled
1 onion, finely chopped
massive pinch turmeric pwd
1/2 tsp coriander pwd
salt to style
1/2 tbsp oil
Grind to a rough pwd:
1/2 tbsp grated coconut
1 tbsp roasted gram dal/putnala pappu/dalia
2 dry purple chillis, tear and de-seed
For tempering/poppu/tadka:
1/2 tsp mustard seeds
1 tsp urad dal/minappa pappu
pinch of asafoetida/hing/inguva
few curry leaves
1 Warmth oil in a kadai, add mustard seeds and allow them to splutter. Add urad dal and let it flip purple. Add curry leaves, asafoetida and turmeric pwd.
2 Add chopped onions and saute until they flip clear. Add coriander pwd and mix. Add the bottom roasted dal pwd and mix. Add the crumbled idlis and mix. Cook dinner for a mt. Modify salt, if required.
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