Learn how to make Madurai special Kothu Idiyappam recipe with detailed video & step by step pictures. Easy Idiyappam Kothu recipe – quick, delicious and spicy stir-fried string hoppers recipe!
Kothu Idiyappam or Idiyappam Kothu is a South Indian delicacy, precisely from South Tamilnadu region of Madurai. Idiyappam is rice based steamed string hoppers that is melt-in-mouth soft and delicious, also very healthy. Kothu refers to the technique of tearing apart or scrambling by the use of a sharp utensil. Kothu Parotta is hugely popular across Tamilnadu, where layered flat bread is scrambled & cooked with spices. In a similar recipe, Kothu Idiyappam is made using rice string hoppers. It is light, refreshing and spicy – it is also very easy to customize and add your favorite protein or veggies to the base recipe.
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Ingredients
Idiyappam or Rice String Hoppers is the main ingredient for making this veg kothu idiyappam recipe. You can either make it from scratch or use store-bought, ready to use idiyappam or rice sevai too. I find that idiyappam works better than sevai for this recipe.
Onions & Tomatoes, finely chopped are used for making the curry base, along with spice powders.
Finely Chopped Vegetables like Carrots, Beans, Fresh Green Peas are also used for added texture and flavor.
Spice Powders like Red Chilli Powder, Coriander Powder, Garam Masala Powder and Turmeric Powder are essential.
Fennel seeds are the only whole spice we use for this recipe and they lend an unique flavor, which cannot be replaced by anything else.
Curry Leaves add an authentic touch to the whole recipe and should not be skipped.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a heavy cast iron pan heat 3 teaspoon oil. Add ½ teaspoon fennel seeds. As they splutter, add fresh curry leaves and slit green chillies.
Next add 1 onion finely chopped. Fry until translucent.
Add 1 teaspoon ginger garlic paste and fry for 2-3 mins until there is no raw smell.
Now add 1 tomato finely chopped. Cook them until mushy.
Add all the spice powders – ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder and ½ teaspoon garam masala powder.
Cook all the spice powders for 3-4 mins on low flame. Next add ¼ cup finely chopped carrots and 2 tablespoon fresh green peas (can use any veggies of choice). Cook for a couple of minutes.
Add salt as needed along with some water and cook covered until the veggies are soft and there no extra water/moisture.
Add 6-8 idiyappam (homemade/ready to use) into the pan. Gently scramble or cut into small pieces, while mixing it with the masala.
Finally garnish with finely chopped coriander leaves. Remove from heat.
Serve hot immediately with onion raita.
Recipe Notes
- Adjust spices as per preference.
- You can use ready-to-use idiyappam or rice sevai to reduce the effort. Pls follow the package instructions for cooking.
Top Tip
Prepare the idiyappam a few hours before making Idiyappam Kothu recipe. The colder and rested the idiyappam, the better it is to make the kothu/scramble.
Be gentle with the scrambling/teraing apart the idiyappam as it is lighter and delicate, which can make it a huge lump if not taken enough care.
Substitutions & Variations
Use ready to cook idiyappam or rice sevai, if you do not want to make idiyappam from scratch but this recipe also works well if there are any leftover idiyappam.
Adjust spice powders based on taste preferences. Additionally, black pepper powder can also be added for extra spiciness.
Choice of vegetables is dependent on your taste preferences and availability. It is also optional to use the veggies and can be skipped.
Storage & Serving Suggestions
Kothu Idiyappam tastes best when served hot with a side of onion raita. It is best served immediately or within a few hours of making. It does go hard on storing in fridge or in freezer, but can be reheated back to the right consistency.
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📖 Recipe
Kothu Idiyappam | Idiyappam Kothu Recipe
Equipment
- Cast Iron Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 6-8 Idiyappam
- 1 Onion Finely Chopped
- 1 Tomato Finely Chopped
- ¼ cup Carrot Finely Chopped
- 2 tablespoon Fresh Green Peas
- ½ teaspoon Ginger Garlic Paste
- 3 teaspoon Oil
- ½ teaspoon Fennel Seeds
- 1 Sprig Curry Leaves
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- 2-3 tablespoon Finely Chopped Coriander Leaves
- Salt as needed
- Water as needed
Instructions
- In a heavy cast iron pan heat 3 teaspoon oil. Add ½ teaspoon fennel seeds. As they splutter, add fresh curry leaves and slit green chillies.
- Next add 1 onion finely chopped. Fry until translucent.
- Add 1 teaspoon ginger garlic paste and fry for 2-3 mins until there is no raw smell.
- Now add 1 tomato finely chopped. Cook them until mushy.
- Add all the spice powders – ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder and ½ teaspoon garam masala powder.
- Cook all the spice powders for 3-4 mins on low flame. Next add ¼ cup finely chopped carrots and 2 tablespoon fresh green peas (can use any veggies of choice). Cook for a couple of minutes.
- Add salt as needed along with some water and cook covered until the veggies are soft and there no extra water/moisture.
- Add 6-8 idiyappam (homemade/ready to use) into the pan. Gently scramble or cut into small pieces, while mixing it with the masala.
- Finally garnish with finely chopped coriander leaves. Remove from heat.
- Serve hot immediately with onion raita.
Video
Notes
- Adjust spices as per preference.
- You can use ready-to-use idiyappam or rice sevai to reduce the effort. Pls follow the package instructions for cooking.
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