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.
Idiyappam with curry is a comforting and satisfying dish that is perfect for any meal of the day. The soft, delicate texture of the idiyappam is a perfect contrast to the spicy and flavorful curry. This recipe uses a mix of vegetables such as carrots, potatoes, and peas, but can also be made with other vegetables such as cauliflower, beans, or even meat for a non-vegetarian version. The curry is made with a blend of spices such as cumin, turmeric, and coriander, and is finished off with a squeeze of lime juice for a burst of freshness.
Variations of Idiyappam with curry
Idiyappam can also be made with a mixture of rice flour and wheat flour for a slightly different texture.
Some variations also include adding grated coconut or cumin powder to the dough for added flavor.
Nutrition – Idiyappam with curry
Idiyappam is a low-calorie and low-fat option, making it a great choice for those watching their weight. It is also high in carbohydrates, providing a good source of energy. The vegetables used in the curry are rich in vitamins and minerals, and the spices used have anti-inflammatory properties. This dish is a good source of protein, making it a well-balanced meal option.
Idiyappam is gluten-free and low in fat, making it a healthy option for those with gluten sensitivities or on a low-fat diet. Rice flour is a good source of carbohydrates and provides energy to keep you going throughout the day.
Step by Step Idiyappam With Curry Recipe
Idiyappam With Curry Recipe
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
- 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)
FAQs – Idiyappam with Curry Recipe
What is Idiyappam with Curry?
Idiyappam with Curry is a popular South Indian dish that is made using rice flour noodles and served with a spicy and flavorful curry. The noodles are steamed and then paired with a variety of curries, including coconut, vegetable, and meat-based options.
What is the origin of Idiyappam with Curry?
Idiyappam with Curry originated in the South Indian states of Kerala and Tamil Nadu, where it is a popular breakfast dish. It is also a common snack food and is served at special occasions and festivals.
What are the main ingredients used in Idiyappam with Curry?
The main ingredients used in Idiyappam with Curry are rice flour, water, salt, and coconut milk. The curry is typically made using a combination of vegetables, spices, and sometimes meat or seafood.
What are the variations of Idiyappam with Curry?
There are many variations of Idiyappam with Curry, including sweet, savory, and spicy options. Some popular variations include coconut milk-based curries, vegetable-based curries, and meat-based curries.
How long does it take to make Idiyappam with Curry?
The preparation time for Idiyappam with Curry varies depending on the type of curry being made. However, the process of making the noodles and the curry can be completed in about 30-45 minutes.
What are the nutritional benefits of Idiyappam with Curry?
Idiyappam with Curry is a healthy and nutritious dish that is rich in carbohydrates, fiber, and protein. It also contains essential vitamins and minerals, including iron, calcium, and vitamins A and C.
How should I store Idiyappam with Curry?
Idiyappam with Curry should be stored in an airtight container in the refrigerator for up to two days. It can also be frozen for up to one month.
Is Idiyappam with Curry a good option for vegetarians?
Yes, Idiyappam with Curry is a great option for vegetarians. There are many vegetarian-friendly curries that can be served with the noodles, including coconut milk-based curries and vegetable-based curries.
See Also:
10 Classic South Indian Food Combinations We All Love
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