Idiyappam / String Hoppers is one of the common breakfast or dinner among all south Indian families. When it comes to veg, Idiyappam goes out well with Vegetable stew and with egg it goes out well with Muttai curry or egg roast and with non-veg it goes out well with Paya (lamb Leg Curry) or Chicken kurma or any stew or Chicken salna. Most commonly it is served with grated coconut and sugar or Coconut milk and sugar for babies above 8 months. Also Idiyappam is one of my all-time favorite food with grated coconut and sugar for breakfast and with lamb leg curry or Paya for dinner. Let me share the recipe…
Boil the water, make sure that water should be boiled well (until you get bubbles) otherwise idiyappam would not be soft.
Take the rice flour and salt in a mixing bowl, pour the boiling water little by little and start kneading the dough with a flat ladle.
The consistency is very important in this recipe – make sure it should be too watery or too thick.
Grease your idiyappam with oil, take a small portion of the small dough and drop it to the idiyappam press, gently give a press and check for the flow, if it’s hard to press, pour little boiling water and knead the dough again.
Pour water in the steamer or idly pot and heat until the water starts boiling.
Gently press idiyappam over the steamer plate and steam it until it’s cooked.
Once its cooked, remove from fire and transfer it to bowl.
Vegetable kurma is one of the most common food served with Idly, Poori, dosa, parotta, paratha, chapathi in south India. Kurma can be prepared with mixed vegetables, chicken and meat. We use curd/yogurt for Vegetable Kurma for the tangy flavor, but I have substituted tomatoes for curd. This is a quick and easy to prepare, as I have used coconut milk instead of grounded coconut masala. You can extract coconut milk at home, but due to my laziness I used the store bought one. Let me share the recipe…
Carrot – 1 no
Onion – 1 no
Tomato – 1 ½ nos
Cauliflower – 2 handfuls of florets
Green peas – a handful
French beans – a handful
Chilli powder – 1 tp
Turmeric powder – ½ tsp
Ginger-Garlic paste – 1 tbsp
Coconut milk – 1 cup
Salt to taste
Oil – 1 tbsp
Coriander and mint leaves –a handfull
Flavored spices (cinnamon – 1 no, cloves – 3 nos, cardamom – 1 no and star anise1 no)
Peel and finely cube the carrot, chop the onions, tomatoes and French beans, make small florets of cauliflower.
Heat oil in a kadai, add in the flavored spices and wait until they crackle.
Add in the ¾ th portion of finely chopped coriander and mint leaves.
Add in the onions, ginger-garlic paste and cook until the raw smell goes off.
Add in the tomatoes and cook until they turn mushy.
Add in the vegetables all together followed by turmeric powder, chilli powder and salt. Cook for few mins or until the raw smell goes off.
Pour in a cup water, cover and cook, until the vegetables are boiled.
Remove the lid, when the vegetables are cooked, pour in the coconut milk and cook in medium flame for another 5 mins or until the kurma thickens and the oil starts floating on the top.
Garnish with the leftover coriander and mint leaves.
Serve hot. Goes out well with chapathi, poori, Idly, appam, dosa and string hoppers. For more vegetarian curries, gravies and side dish recipes – CLICK HERE.
Parotta is one of the most famous dinner for Tuticorin, from the evenings till late night you can find atleast a single parotta stall in each and every nook and corner of the street. There are 4 to 5 hotels, were these parotta’s are very famous and each of them make their own style of Salna for this parotta. Whenever I am too my hometown, most of the time it would parotta for our dinner. These parotta’s are prepared with all-purpose flour, but I have tried making it with Wheat flour.
Wheat parotta is good compared to all-purpose flour/maida in healthwise, but the taste wise I would opt for all-purpose flour parotta. Soon will update the recipe for the other parotta, let me share the recipe…