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.

Ingredients:
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

Instructions:
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.

Serve Hot.

Arisi Uppuma

Another traditionl favourite - Uppuma. Arisi Rava is another staple stored in our homes, as a ready reckoner for instant tiffin / snacks. Come summer, my grandmother would get busy preparing the staples. The benefactors list was always a LONG one. 

Arisi Uppuma rava is now easily available in the market. At home we make uppuma (it was always Arisi Uppuma) with onions and red chillies. I omit the onions and like to add vegetables, to add colour and nutrition.

Traditionally we serve with Sambhar / Pachadi / Coconut (Red) Chutney. Of these Pachadi is the oft preferred one.

Ingredients:
Rice Rava - 1 cup
Oil - 2 Tbsp
Mustard - 1/4 tsp
Urad Dal - 1/2 tsp
Jeera - 1/4 tsp
Curry Leaves
Dry Red Chillies - 2, broken
Onion - 1, chopped fine
Water - 3 cups
Salt to taste

Method:
Heat Oil and splutter the mustard, urad dal and jeera. Add curry leaves and red chillies.
Then add onions and saute till transparent. Add vegetables (if using) and salt to taste along with water. Bring to a boil.
Simmer and sprinkle handfuls of rice rava in batches. Stir gently. Check taste at this stage.
Once most of the water is absorbed, spoon 1 tsp oil around the edges and cover with a lid. Cook until fluffy and dry. DO NOT STIR.
Just test a few grains from the top.
Keep covered for another 5 minutes before serving.

Leftovers:
Uppuma Kozhukattai is a tasty snack and an excellent way of using up leftover Uppuma. Amma makes extra Uppuma just to make these kozhukattai for B.Fast / Snacks the next day.
I have used a melon scoop to make tiny Kozhukattai.

Leftover Arisi Uppuma - 1 cup
Oil - 1 tsp
Grated Coconut -  1/4 cup
Water
Salt

Heat oil in a kadai. Add the uppuma and coconut.
Sprinkle water - about 1/4 cup and add salt (if necessary).
Using a masher, mash well. Stir cook to blend it all together.
Make small Kozhukattai.
Reheat in a microwave before serving. Alternately, steam in an Idli Steamer for 4 to 5 minutes.
Serve with Ketti Chutney.

Chettinad Maa Urundai

Happy New Year! Maa Urundai is essentially Chettinad. It is protein rich. Nutritious and very very tasty. We make this for evening snacks and ocassions. This is a part of our Maapillai Palgaram!

Happy New Year!!!

Will post the recipe shortly.