Idiyappam With Curry Recipe
Idiyappam, also known as noolputtu or string hoppers, , is a traditional South Indian dish made from rice flour and steamed to form delicate, pillowy noodles. It is often served as a breakfast dish or as an accompaniment to a variety of curries and stews. This recipe combines idiyappam with a flavorful curry made from a blend of spices and vegetables..
Ingredients
For the Idiyappam:
- 250 g rice flour
- 1/2 tsp salt
- 200 ml water
For the Curry:
- 2 tbsp oil
- 1 tsp mustard seeds / rai
- 1 tsp Cumin (Jeera)
- 2 onions finely chopped
- 2 cloves garlic minced
- 1 tsp ginger grated
- 2 Carrot diced
- 2 potatoes diced
- 1 cup Green peas
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt
- 1/2 cup coconut milk
- lime juice
Instructions
Pre-Cooking Prep Steps
For the Idiyappam:
- In a large mixing bowl, combine the rice flour and salt.
- Slowly add in the water, stirring constantly, to form a smooth dough.
- Cover the dough and set it aside for at least 30 minutes to rest.
For the Curry:
- In a pan, heat the oil and add the mustard and cumin seeds.
- Once the seeds begin to crackle, add the onions and sauté until they are translucent.
- Add the garlic and ginger and sauté for a further 1-2 minutes.
- Add the diced carrots, potatoes, and peas and sauté for a few minutes.
- Add the turmeric, coriander, and cumin powder and mix well.
- Season with salt to taste.
Cooking Steps
For the Idiyappam:
- Transferthe dough into Murukku press and close the lid.
- Grease the Idli making plates with little oiland press the dough to make noodle style strings.
- Transfer the idli plates to Idli cooker andsteam for about 6 -7 minutes. Make sure to add some water for steam in the Idlicooker before placing the plates.
For the Curry:
- Add the coconut milk and lime juice to the pan and mix well.
- Bring the curry to a simmer and cook for 5-7 minutes or until the vegetables are cooked through.
- Serve the idiyappam with the curry and enjoy!
Notes & Tips
Notes & Comments
- The dough for the idiyappam should be smooth and not too sticky. If it is too dry, add a little more water. If it is too sticky, add a little more rice flour.
- You can also steam the idiyappam instead of boiling them. Simply place them on a steamer basket and steam for 10-15 minutes or until cooked through.
- For a vegan version of this recipe, you can replace the chicken curry with a vegetable curry.
- You can also add other vegetables of your choice to the curry such as cauliflower, pumpkin, or green beans.
- The curry can also be made with chicken, fish or mutton.
- For more spiciness, you can add more chili powder or green chilies to the curry.
- You can also add grated coconut to the curry for extra flavor.
Nutrition Information (Note: Approximate)
Nutrition Facts
Idiyappam With Curry Recipe
Amount per Serving
Calories
506
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Sodium
331
mg
14
%
Potassium
875
mg
25
%
Carbohydrates
85
g
28
%
Fiber
8
g
33
%
Sugar
7
g
8
%
Protein
10
g
20
%
Vitamin A
5389
IU
108
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
4
mg
20
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
42
mg
51
%
Vitamin E
2
mg
13
%
Vitamin K
20
µg
19
%
Calcium
76
mg
8
%
Iron
4
mg
22
%
Magnesium
91
mg
23
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.