Idiyappam Kothu

Method

1. 1

   In a pan add all the ingredients mentioned under roast and grind in the same order. Once this is roasted, grind it into a smooth paste in a mixer grinder with little water.

   CuminSunflower OilCinnamonClovesGreen CardamomKalpasi (Stone Flower)Black PeppercornsFennel SeedsDry Red ChilliCashew (full)Coconut (Grated)WaterPoppy Seeds

2. 2

   In a pot, add Oil, Cinnamon, Cloves, Green Chilli, Onion. Cook until onions are slightly golden. Add Ginger Garlic Paste, Cook, until the raw smell of ginger and garlic leaves. Add chopped tomatoes and cook until they are mushy.

   Groundnut oilClovesTomatoGinger Garlic PasteOnionCinnamonGreen Chilli

3. 3

   Add Kashmiri Chilli powder, Coriander Powder, Turmeric Powder and cook for a further 2 minutes. Add the ground paste, salt to the pan. Cook this for 2 minutes. Add the chicken, 3 cups of water and cook for 20 mins, until the oil separates from the gravy and floats on top.

   Kashmiri Red Chilli PowderKashmiri Red Chilli PowderKashmiri Red Chilli PowderCoriander PowderWaterChickenWaterTurmeric PowderSalt

4. 4

   In a Tawa/Pan, heat oil and add the finely chopped onions, green chilli and curry leaves. Once the onions are translucent add the finely chopped tomatoes and cook until the tomatoes are mushy.

   OnionGreen ChilliTomatoCurry leavesSunflower Oil

5. 5

   Add the Eggs and Salt to the Pan/Tawa. Mix well and cook for 2 minutes. Add the idiyappam, Chicken Salna, Shredded Chicken, mix well until combined and continue to cook by mixing it for 4 minutes.

   SaltEggsIdiyappamChicken SalnaChicken

6. 6

   Use the iron/steel ladle shred the idiyappam into small bits Add the Black Pepper Powder, Coriander leaves, mix well and remove from the heat.

   Black Pepper Powder