Recently, I prepared a version of Idli Upma with fresh coconut and carrot being the star players. It made for a visually appealing, filling, delicious and healthy evening snack for my son, Nehal. Use fresh coriander leaves which give a herb-y flavor to the dish. 1 Heat oil in a cooking vessel, add the curry leaves and saute till a nice aroma emanates the kitchen. 2 Add the green chilies and chopped onions and saute for 3-4 mts. 3 Add the turmeric pwd, red chili pwd, garam masala pwd and kasuri methi and half of the fresh coriander leaves and mix well. Add tomato sauce and mix. Saute for a mt. 4 Add the grated carrots and grated coconut and saute for 4 mts on low to medium flame. Add the crumbled idlis and mix. Saute for 2 mts. Turn off heat. 5 Garnish with fresh coriander leaves. Serve this quick left overs snack warm. Prep & Cooking Time: 15 mts Serves 4 persons Cuisine: South Indian . 2 slit green chilies 1 onion, finely chopped 1 large carrot, grated 1 1/2 – 2 tbsps coriander leaves, finely chopped 1/4 tsp turmeric powder 1/2 tsp red chili powder pinch of garam masala powder 1/4 tsp kasuri methi/dry fenugreek leaves 1 1/2 tsps tomato ketchup 2 tbsps grated fresh coconut 3/4 tbsp oil salt to taste 12-15 curry leaves
