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Idiyappam With Kadala Curry

Idiyappam With Kadala Curry

Cooking Time

Preparation Time : 30

Cook Time : 35

Total Time : 65

Ingredients

Serves 4

  • For Idiyappam/rice sevai:- 2 cups rice flour

  • 1/2 tsp salt as per taste

  • 2 to 2.5 cup boiling water

  • 3-4 tbsp grated coconut

  • 1 tbsp oil/ghee

  • For kadala Curry:- 1 cup chickpea/kala chana soaked overnight

  • 1/2 tsp salt

  • 4 cup water

  • For masaala paste:- 1 tsp coconut oil

  • 1/2 inch cinnamon stick

  • 2 pods cardomom

  • 3 clove

  • 1 tsp fennel seeds

  • 1/2 onion sliced

  • 2 clove garlic

  • 1 inch ginger

  • 1 tomato chopped

  • 1/2 cup coconut grated

  • 10 -12 curry leaves

  • 1/4 tsp red chilli powder

  • 1 tsp coriander powder

  • 1/2 tsp garam masala powder

  • 1/2 cup water

  • For curry:- 1 tsp oil

  • 1 tsp mustard seeds

  • 5-6 curry leaves

  • 5 small sambhar onion/shallots chopped

  • 1 chilli slit

  • 1 dried red chilli

Directions

  • 01

    For Idiyappam:- Add salt to rice flour and mix well.

  • 02

    Add boiling water a little a time to the flour and mix with the back of a wooden spatula.

  • 03

    Keep adding and mixing till the flour is Incorporated and you have a soft dough.

  • 04

    The dough should be just moist without it sticking to your fingers.

  • 05

    Place firmley into your idiyappam prss or mould.

  • 06

    Grease your plate/idly mould and sprinkle some coconut over the plate/mould.

  • 07

    Start pressing the idiyppam on the plate/mould in a concentric circle until you have a not too thick mond of idiyappam.

  • 08

    Place on steamer steam for about 10 minutes.

  • 09

    Open and unmould and serve with kadala curry, sambhar, ya stew and chutney.

  • 10

    For kadala curry:- firstly in a pressure cooker take soaked channa, add salt and water.

  • 11

    Pressure cook for 4 to 5 whistle or until the channa is cooked well.

  • 12

    For paste:- Heat oil and add cinnamon, cardamom, cloves, fennel seeds and saute.

  • 13

    Add onion, garlic, ginger saute well.

  • 14

    Further add tomato and until tomatoes turn soft and mushy.

  • 15

    Add coconut, few curry leaves saute until coconut turns aromatic.

  • 16

    Kepping the flame on low add turmeric, red chilli powder, coriander powder, garam masala powder.

  • 17

    Saute until the spices turn aromatic. Cool the mixture completely and transfer to the blender.

  • 18

    Add 1/2 cup water and blend to a smooth paste.

  • 19

    For curry:- In a large kadai heat oil and splutter mustard, dried red chilli, curry leaves.

  • 20

    Also add shallots, chilli and saute until the onions turn translucent.

  • 21

    Further add the prepared masala padys and saute for 2 minutes.

  • 22

    Add the cooked channa and salt. Mix well.

  • 23

    Adjusting constisntey as required.

  • 24

    Cover and cook for 15 minutez ornuntil the fkavours are absorbef well.

  • 25

    Serve Idiyappam with kadala curry, coconut chutney and sambhar.

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