"Takile Muddo- Piyava Usli/ Tora Leaves Steamed Idly- Onion Upma” … here is another dish prepared out of the taikile muddo for today’s lunch … you can prepare the usli, with or without the addition of onion, today I added on the onions and it tasted simply fantabulous … Yummilicious ..
** Here is another dish prepared out of the taikile muddo/ tora leaves steamed Idly that can be relished as a side dish for lunch/ dinner or just as a snack at tea time in the evenings too. It is always a delight to churn out different dishes out of one basic dish and also the body gets some rest from work at least for a day or two. A simple dish that is prepared by cumbling the muddo into a scramble and then seasoning it, ie giving it a good spiced tadka. Addition of onions is a matter of choice, you may or may not, both taste good, but I am all for with onions. The crunch of the onions takes the usli totally to another level of taste. Try it, you’ll definitely love it, just prepare the muddo in excess the previous day and enjoy these the next day.
** Here is my simple recipe for “Takile Muddo- Piyava Usli/ Tora Leaves Steamed Idly- Onion Upma” … My Style …
** You will need about 4 cups of crumbled muddo for preparation of this usli, so have that ready in the first place. Off course the quantity really depends on No. of people at home too. I have used about 4 cups of the same here, you may do as much as is your requirement. So when you prepare muddo the previous day itself adjust quantity.
** Heat 3 tblsp of coconut oil (nariyal tel/ narlel tela) in a thick bottomed kadai, when hot lower the heat and add in 1 tsp of urad dal (black gram dal) and let fry, when it turns slightly reddish in color add in 1 tsp of mustard seeds (sasam/ rai), when they begin to splutter add in 8-10 fresh curry leaves (kadipatta/ karbevu), ½ tsp of hing (asafoetida) powder, pinch of haldi (turmeric powder) (Optional), 2-3 red chillies (sukki mirsanga/ sooki mirchi) cut into 1 inch sized pieces and fry well for about half a minute or so.
** Now add in finely chopped one large or two medium sized onion (piyavu/ kanda) and continue to fry till it turns translucent, slightly pinkish only, do not let turn brown or it will not taste crunchy. Now immediately add in the crumbled and kept ready muddo, mix well, cover with a tight lid and let cook in its own steam for 4-5 minutes. Open the lid and add in 2-3 tblsp of freshly grated coconut (soyi/ nariyal) and salt (namak/ meeta) to taste, mix well, cover and let cook once again till it is properly heated well and done.
** Note : Be careful with addition of salt as we have already added the same to muddo preparation, but a little bit is needed, so add accordingly. Again, you can use any oil, though coconut oil tastes the best. DO NOT ADD IN WATER, or it will turn into a mess. Keep stirring a few times while cooking to avoid it getting burnt at the bottom.
“Takile Muddo- Piyava Usli/ Tora Leaves Steamed Idly- Onion Upma” is done and ready to be served. Serve this as a side dish along with dalitoy- rice (dal- chawal) along with any other dishes. If not you can also serve this as a snack for tea time in the evening on holidays or even at dinner time if desired as it is actually a complete snack in itself. Do try this out and enjoy with your family and friends as taikilo leaves are in season now.
** These types of convertible dishes are definitely a boon for working people as you get relief from preparing a few dishes on following days. Here we get to prepare almost 3-4 dishes out of one single muddo prepared, so do try it, and don’t worry it is healthy. Our ancestors we wise and if we follow the pattern they made a habit of then we are well off in the road of healthy eating habits and this is a traditional pattern in olden days in our community.
** Sharing the link below For “Taikile Panna Muddo (Tora Leaves steamed Idly)” Recipe, Please follow the link given below …
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