I am a huge fan of idiyappam, the rice string hoppers that are common in any Tamilian’s Kitchen. The white color attracts me so much in the mornings that I can gobble a bowl full of idiyappam with ease! There is one catch though. I dont like it the usual way – adding grated coconut and sugar on top. I cant think of having something sweet as a full course meal, though S loves it so much. I would like it with a hot spicy curry. Can you imagine how good it is to have a plate of steaming hot idiyappam with hot spicy coconut based curry? I am just drooling with only the thought of it. As much as I love this combo, I would also like to prepare something that is easy and yet so tasty – thats when I stumbled up on this idea (which was printed on the back of a Rice Sevai pack). I chucked the ready made rice sevai and prepared fresh idiyappam to try it out and it just turned awesome! I am going to try different variations of this, soon.
- Idiyappam (separated) – 2 cups
- Jeera – 2 tbsp
- Black Pepper – 1 tbsp
- Oil – 1 tbsp
- Curry leaves – a handful
- Asafoetida – 1 tsp
- Grated Coconut – 3 tbsp
- Cashews (optional) – 10
- Salt – as required
- Prepare idiyappam by referring here. Let it cool completely, before separating it out with your hands.
- Take a kadai, heat oil.
- Roughly powder Jeera and Pepper in either a mortar and pestle or dry grind it in a mixer.
- Once the oil is hot, fry cashews. Add curry leaves, let them splutter. Add the ground powder, asafoatida and mix well until the raw smell goes off.
- Add fresh grated coconut, give it a quick stir. Add salt as per taste. Let this cook for not more than two minutes.
- Add the separated idiyappam and mix well until the idiyappam is coated well with the rest of the mixture.
- Serve hot with coconut chutney. I like it plain as it is! 🙂