idLi UpMa

idli (left over) - 4 to 5 Nos
Big onion - 1 No
Green Chillies - 2 to 3 Nos
Fresh ginger - a small piece
Carrot - 1 No
Turmeric powder - a pinch
Oil (preferrably gingelly oil) - 2 tablespoons
Mustard - 1/2 teaspoon
Curry leaves - few
Salt - a pinch
cut the idlies  into small squares. Keep aside.
Chop onion, green chillies and fresh ginger finely.
Remove the skin from carrot and cut it into small pieces.
In a kadai put the oil and when it is hot add mustard. When it pops up Add curry leaves, carrot pieces, chopped onion, green chillies and ginger pieces.
 Fry on medium flame for two to three minutes. Then add idli pieces along with a pinch of salt and turmeric  powder. 
Stir gently. 


Tip:You Can add vegetable of your choice ,cashew nuts etc according to your taste

Semiya UppuMa

200 g  Vermicelli 
1 onions chopped/Shallots chopped
4 to 5 nos green chillies  chopped
4 nos red chillies 
1 piece ginger  chopped
2 tsp mustard seeds 
1 bunch curry leaves 
1 no lime (optional) 
salt to taste
OiL

• Fry Vermicelli in half the quantity of oil. Keep aside. 
• Heat other half of the oil add  mustard. 
• After the mustards are pop up, add red chillies  onions, green chillies and curry leaves.
•  Mix well. After the onions are fried add 400 ml water.
•  Once the water starts boiling add salt and friedVermicelli 
• and cook till vermicelli is done. 
• Squeeze lime, mix well and serve.

 NB:   add vegetables and 1tsp Ghee  for better taste