Indian home cooks are amongst the most ingenious and economical people. Almost all ingredients are used in multiple dishes in multiple forms, using it to its max with minimal wastage. Watermelon Rind Kootu (using the rind that most throw away after eating the sweet juicy melon), Okra Dosa (using the chopped ends that’s discarded for the plump middle part) are amongst such dishes. There’s so much more and hopefully I get to showcase them soon enough.
So, having said that, leftovers are treated equally well. Like in many cuisines spanning regions, some dishes keep well for a long time – even getting profound flavor as it sits. Those are stored for reuse. Some are given different forms and made into completely new dishes. Today’s post is one such. Idli’s are a quintessential South Indian breakfast item and that’s possibly eaten almost daily in many households. And when you make often enough, there is a chance when you have leftovers. Idlis taste their best when freshly made and served hot. But after that? It needs to be given a makeover for an appetizing meal. Idli Upma is commonly made using leftover idlis.
This Curd/Yogurt Idli (Indians refer to their yogurt as curd) is another such option (among many). I think this is a Chettinad speciality – at least that’s what I was told when I was made aware of the recipe. Extremely simple to put together and very easy to adapt as well. Use this is a starting point to adapt it to your tastes and preferences. (...)
Read the rest of Thayir Idli (Spiced Yogurt with Leftover Idly) at Chef In You
© DK for Chef In You, 2016. |
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