Thalicha Idli - Chettinad Style
THE best snack that I can ask for is 'Thalicha Idli' or Idli Uppuma. Hot Thalicha Idli, finished off with a cup of Masala Chai...
This one is exactly as is done by my mother. The onions are chopped very roughly. The Idli is cubed and then seasoned. Thalicha Idli or Idli Uppuma is great with Sunda Kuzhambu. A regular fare on the day after Pongal, where the Pongal Kuzhambu is simmered until it thickens.
In our village, Murugan Annan, our cook, would dunk the Idli in salted water, crumble and then proceed to saute and season it. I can never get the right texture. And it involves a lot of oil. This recipe is easy on the oil as well.
Leftover Idli - 4 to 5
Oil - 2 to 3 tsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Onion - 1, chopped
Dry Red Chillies - 3
Turmerric Powder - 1/4 tsp
Curry Leaves - 1 sprig
Salt to taste
Corriander leaves - 1 tbsp, chopped
Heat oil in a Kadai and splutter mustard seeds. Then add urad dal and saute till it changes colour. Add red chillies, curry leaves and after a few seconds, add onions and saute until transparent. Add turmerric powder and salt to taste.
Toss in the cubed Idli and stir fry over a high flame. Add corriander leaves and mix well.