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IDLI UPMA

      Idli Upma is an ultimate quick fix with left-over idlis & simple seasonings. And at times if your idlis turn out to be hard, then this recipe is sure to rescue you. Why left-over idlis for this recipe? The two factors I reason out are
     - Fresh- Hot idlis cannot be crumbled up without lumps.
     - They turn out to be sticky too.
       So, Cold ones serve the purpose neatly.

When it comes to South Indian Cuisine the two dishes which comes to everyone's mind should be Idli & Dosa. The staple breakfast item of almost all South Indians households. Variety and Variations of the dishes are served all over the world. The above vegetarian oriented dishes are relatively easy to make, healthy and serve as a quick fix. You have the batter then you can fix a breakfast or dinner within minutes.

When it comes to Indian food abroad and if asked for one in any Indian restaurant, it would always end up with a variation of North Indian Cuisine. But you do get South Indian food that would mostly be Idli(Sambar Idli), Dosa mostly Paper Roast/Masala Dosa, Uthappams, Appams, Uzhundhu Vadai/Medhu Vadais prepared mostly to suit the restaurant standards slicked and drenched with lots of oil. Nothing like a simple home-made South Indian Tiffin Items. Even South Indian foodies rarely bother to venture further and try other South Indian dishes.

This humble 'Idli Upma' is one dish which has never been in the lime light and has never ever travelled out from the confined South Indian Kitchens. One dish which can never be seen in a restaurant. So no wonder even South Indian foodies around the world would least have an idea of the dish. Mostly prepared to use up the leftover idlis, in a simple and easiest way. All the more it serves well for a breakfast, evening teatime snack or for dinner. Serve it along with Coconut Chutney & Sambar or any chutney of your choice for an extra note of flavour and taste.

My husband loves this Idli Upma, and he always says if there are left-over idlis, make Idli Upma. Whereas my kids would ask me to prepare Idli Fries out of it. So, for the above reasons, I have got into a habit of preparing extra batches of idlis just for the purpose, keep them in the refrigerator and prepare Idli Upma or Idli fries. Mind you, they are not left-overs or I make Idli Upma because Idlis turned out to be hard😜

When I write about Idli Upma, I cannot stop writing about the nostalgic memory which always comes along with this Idli Upma and the Tamil Movie 'Suryavamsam', least to mention the background score of Music director S.A. Rajkumar. La... La... La... La... La... La... Rosapoo chinna rosapoo...

Cuisine : South Indian
Course : Main Course
Difficulty : Easy
Serves : 3-4
Author : SM

Preparation Time : 15-20 Minutes
Cooking Time : 10 - 15 Minutes

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INGREDIENTS :

Idli - 8-10 Nos.
Onion -1 No.
Green Chillies -3 -4 Nos.
Ginger(1" Piece) - 1 No.
Turmeric Powder - 1/4 Tspn (Optional)
Coconut - 3 Tbspn (Optional)
Lime Juice - 2 Tspns
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Oil/Ghee - 1 1/2 Tbsp
Mustard -1 Tsp
Bengal Gram Dhal - 1/2 Tsp
Urad Dhal - 1/2 Tsp
Dry Red Chillies -2 Nos.
Curry leaves - a Sprig

Garnishing :

Coriander Leaves - Few

METHOD :

Crumble the idlis coarsely with your fingers until they are evenly crumbled without any lumps and keep them aside.
Heat Oil in a pan, splutter Mustard seeds.
Add Bengal Gram Dhal & Urad Dhal along with Dry Red Chillies and Curry leaves.
Fry the above on a medium flame until fragrant and the colour changes into slight golden brown.
Add finely chopped Onions, Green Chillies and Ginger to the above seasonings and saute until Onions turns translucent.
Sprinkle the Turmeric Powder and give a quick stir on a low flame.
Add grated Coconut to the above and mix well, leave it on a low flame for 1-2 minutes stirring occasionally.
Add crumbled Idlis along with Salt and mix well until all the ingredients are well incorporated.
Leave this on a low flame for few minutes.
Pour in the Lime Juice along with a pinch of Sugar and mix well.
Garnish the Idli Upma with finely chopped Coriander leaves.
Serve Idli Upmas hot along with Sambar or Chutney.

NOTES :

Prepare this Idli Upma with cold Idlis. Can prepare Idlis in advance and store it up in the refrigerator.
Fresh- Hot idlis cannot be crumbled up without lumps and they turn out to be sticky too.
For white Idli Upma, avoid adding Turmeric Powder.
Can prepare the Idli Upmas without Coconut too.
I usually add Lime Juice for an extra flavour and taste.
Adding Sugar will balance the overall taste of the dish, but it is purely optional.

GETTI CHUTNEY RECIPE

"Getti Chutney" is a term used in South Indian Cuisine. It refers to a thick and coarse coconut chutney that has a chunky texture. The word "getti" in Tamil means "lumpy" or "thick," which perfectly describes the texture of this chutney. It is typically made by grinding fresh coconut, roasted Chana Dhal commonly called Pottukadalai, Green Chillies, Ginger, and other spices together.

Getti Chutney, a versatile condiment, is commonly enjoyed as a side dish with popular South Indian breakfast items such as Idli, Dosa, Uthappam, Paniyaram, as well as with other dishes like Pongal, Upma, Sevai, and Kichadi. It also complements snacks like Vadai, Bajji, and Bonda. Personally, I find that Getti Chutney pairs exceptionally well with Lemon Rice and Puliyodharai (Tamarind Rice). The combination of coconut, pottukadalai, and spices creates a delightful flavour that complements the simplicity of these dishes.

Traditionally, Getti Chutney is ground using an Ammikkal, a flat stone mortar and a cylindrical pestle. It is known for its effectiveness in grinding various spices, herbs, and other ingredients used in South Indian cuisine. It provides a unique texture and flavour to the ground ingredients, giving dishes an authentic taste. It is believed that the slow grinding process in the ammikkal helps retain the natural flavours, helps release the essential oils and aromas of the ingredients, resulting in rich and flavourful preparations.

Using an ammikkal requires a bit of physical effort and patience compared to modern kitchen appliances like blenders or food processors. However, many people still prefer the traditional method as it is believed to enhance the taste and texture of the dishes. So, when preparing recipes like Getti Chutney, using an ammikkal can add a traditional touch and elevate the flavours of the chutney, resulting in a more aromatic and delicious chutney.

GETTI CHUTNEY RECIPE

Overall, the ammikkal is a cherished kitchen tool in South Indian households, valued for its ability to grind ingredients to perfection and create authentic flavours in traditional recipes. While many households continue to rely on the traditional kitchen tool, the ammikkal, for grinding spices, herbs, chutneys, and masalas, there are alternatives for those who prefer convenience. Personally, I opt to use a blender (mixie) and stick to the smaller jar, adding only a small amount of water while grinding the ingredients for a Getti Chutney. This allows me to achieve a texture similar to the one obtained when using an ammikkal. But whenever it comes to an Authentic Getti Chutney Recipe it is always best when ground in an Ammikkal.

Getti Chutney holds a special place in Tamil cinema, often being featured in memorable scenes. One such instance is in the dialogue, "Annanukku Idli Getti Chutney Parcel!" However, personally, I associate Getti Chutney with a delightful scene from the Tamil movie "Marina." In this scene, the protagonist mischievously decides to surprise his girlfriend on her birthday. Instead of conventional gifts, he playfully presents her with a box of Idli accompanied by a generous serving of Getti Chutney. This playful gesture showcases the characters' sense of humour and their shared love for South Indian cuisine. It adds a light-hearted touch to the film, highlighting the playful dynamics and their affinity for unique surprises in their relationship.

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

Cuisine - South India
Recipe Type - Condiment: South Indian Chutney
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 - 10 Minutes

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TRADITIONAL & VERSATILE GETTI CHUTNEY RECIPE -

SOUTH INDIAN CONDIMENT

GETTI CHUTNEY RECIPE

INGREDIENTS:

For Getti Chutney:

Grated Coconut - 1 Cup
Pottukadalai ( Roasted Gram Dhal) - 1/4 Cup
Green Chillies - 2–3 Nos.
Ginger - a small piece (Optional)
Curry Leaves - a Sprig
Salt - To Taste
Water - as Needed

METHOD:

In a blender or mixer grinder, add the grated Coconut, Pottukadalai, Green Chillies, ginger & Curry Leaves.
Add salt to taste.
Blend the mixture until you achieve a coarse or slightly smooth consistency.
You can add a little water if required to facilitate blending.
Taste the chutney and adjust the salt and spice level if needed.
Transfer the Getti Chutney to a serving bowl or container.
This particular Getti Chutney does not require tempering.
Serve the Getti Chutney with Idli, Dosa, Vadas, or any other South Indian dish of your choice.

GETTI CHUTNEY RECIPE

NOTES:

The above method is how I usually make.
I usually add more coconut than pottukadalai, if preferred can add more pottukadalai.
For a Whiter Chutney, just grind it with 1 Green Chilly and avoid all other condiments while grinding. Temper as usual and serve.
Adjust the amount of Green Chillies according to your spice preference.
Use a small piece of ginger /1 small garlic/ 1 shallot to enhance the flavour in the chutney.
Sometimes, I love to add a few Curry Leaves / Coriander Leaves for a slight variation.

RAVA KESARI RECIPE / KESARI BHATH RECIPE

      A Classic Indian sweet which originated from the South Indian state of Karnataka colloquially called as Kesari Bhath. Maybe the name 'Kesari' would have been from the word Kesar/Saffron, a common term used for Saffron in India, which is the basic colour of this vibrant sweet. Rava Kesari/Kesari Bhath, a sweet popular throughout India is prepared with Semolina/White Rava, Sugar, Ghee, Water/Milk. Though the quantity/ratio of the ingredient varies regionally, the basic ingredients remain the same. It is called as Sheera/Suji Halwa in North India and the recipe is slightly different from that of Kesari Bhath.
     Rava Kesari is an easy recipe and the most frequented sweet at home. A sting of Sweet Tooth or if you have to satiate your unexpected pang for a Snack/Tiffin, Rava Kesari comes for rescue. This is one sweet which is not only served as a Dessert but even as a Tiffin/Breakfast. A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast. During our recent trip of India, I & my son ordered mini Tiffin at Shree Annapoorna Gowrisankar, with the basic idea of gobbling all South Indian delicacies at a time. To our dismay Rava Kesari vanished from our plates so quickly, the fact is that all of us(totally 8) shared the small portion of Rava Kesari.
   Rava Kesari is one sweet which finds no excuse to sneak into my kitchen. According to me Rava Kesari should be exactly like how Director/Actor Visu says in his Tamil Movie 'Samsaram Athu Minsaram' - Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth, the way he says those words makes Rava Kesari so appetizing and all the more appealing.

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Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

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