Iddily Uppuma from mama

Today being kanu, I was rather busy with keeping the kaka kanu which got delayed as I paused to watch the first snowfall of this year. The crows, unlike me, ignored the snowflakes forming a carpet on the deck and went about enjoying the offerings- strange as usually they are rather cautious about the food. While I was engrossed in the happenings, I noticed a delicious aroma from the kitchen and mama announced that breakfast was served! Here's what he had whipped up from the iddlies I had made yesterday.



I'm sure that most of you have a version of iddly uppuma which is a great use of  left over iddlies. Left over iddlies are essential for this since they are a bit drier.

1. Add some sesame oil to the cheenchatti (wok),
2. Add 2-3 thairmilagais (dried curd chilli preserve) according to your spice tolerance as well as the number of iddlies you'll be using.
3. When the chilies turn dark brown, add mustard seeds and some iddli mulagai poodi (chutney powder), curry leaves and aseofotida powder.
4. Crumble up the idilies and add it to the seasonings.
5. Add salt to taste, remember that the thair milagai is  already salted, and mix well.

Enjoy warm or at room temperature. Hope you'll try this out and let me know how it turned out.