Sunday, 1 November 2015

Idiyappam with Thuvara Curry

Idiyappam, traditional and healthy Kerala breakfast item. Here is recipe for you all to try.

  • Rice Flour 2 cups, dry roast for 6 to 8 min on low flame.
  • Boiling Water 2 cups
  • Salt 
  • Coconut 1/2 cup, grated
  • Ghee or Oil 1/2 tsp

Take a medium size sauce pan bring 2 1/4 cups water with salt and ghee or oil to a boil. Keep aside 1/4 cup of water, we can use that while kneading the dough. 

Take a bowl with rice flour, slowly pour the hot water little by little into the rice flour and mix with a wooden spoon. It will be difficult to mix but try to bring all together. Place lid and leave aside for 15 min. 

While the dough is resting, grease the idiyappam maker and the idli plates. Sprinkle little grated coconut into each of the idli plates. The dough will be easier to handle once the heat reduces. Knead the mixture into a smooth firm dough, adding 2-3 tbsps of hot water while kneading. 

Make a cylindrical shape of the dough and place into the idiyappam maker, close the lid and hand press the dough into swirls onto the idli plates. Steam for 12 to 15 minutes and allow to cool a bit. Serve warm with either sweetened coconut milk, stew, kadala curry, thuvara curry, chicken curry or egg curry.

NB: To prepare rice flour at home, soak 2 cups rice in water for 4 hours. Drain the water and spread the rice on a thin cotton cloth. Allow to dry for 30 minutes. Once its almost dry grind to a fine powder. sieve the powder and dry roast it on low flame for 6 to 8 minutes. Its ready now.

Thuvara Curry

  • Thuvara (Toor Dal whole) 250gm
  • Red Chillies 2 nos
  • Garlic Cloves 5 nos
  • Onion 1 medium size, chopped
  • Green Chilli 3 sliced
  • Turmeric Powder 1/4 tsp
  • Red Chilli Powder 1/2 tsp
  • Coriander Powder 2 tsp
  • Garam Masala 1/4 tsp
  • Coconut 5 tbsp, grated
  • Curry Leaves 2 sprigs
  • Coconut Oil 2 to 3 tsp
  • Salt

Soak thuvara overnight in water. Then next day morning wash thuvara and put in a pressure cooker with chopped onion, sliced garlic and green chilli. Add turmeric powder, red chilli powder, coriander powder and salt. Add enough water and pressure cook until done. Open lid and crushed coconut, garam masala powder, check salt if need add accordingly. Put off fire. Heat a small pan with coconut oil put mustard seeds, once its splutter add dry red chilli and curry leaves. Pour into the curry and mix well. Goes well with Puttu, Idiyappam and kanji.

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