Clean the florest of broccoli, grate carrots and grate the cabbage. Set it aside till you need it.
Crush or slice the idlies and set it aside.
Set a frying pan at medium heat.
Add the oil, and mustard seeds and let them heat up.
As the mustard crackles, add the rest of the tempering ingredients.
(Add the sliced idlies here if you want my mother's version or crushed ones if you like my mother in laws version. Saute for a couple of minutes. Add teh idly molagapodi with a tsp of sugar to get my mother in law's recipe perfected. )
Once the dals turn golden brown, add the veggies, turmeric and a pinch of salt and saute them well.
Add the crushed idlies and saute for another couple of minutes.
Add the almond flakes and sprinkle the idly molagapodi and saute for another 2 to 3 minutes.
Serve the idly upma warm.