Idiyappam With Vegetable Kurma
- 77 min
- mild
- Serves 4
Idiyappam of steamed rice flour strings with a coconut vegetable kurma of carrot, beans and potato. Mild, vegetarian, serves 4, 75 minutes plus resting.
Ingredients
Water, For Kneading600 ml
Salt2 tsp
Rice Flour300 grams
Oil1 tsp
Cinnamon3 grams
Cloves1 grams
Fennel Seeds2 tsp
Onion, Finely Chopped1
Green Chilli, Slit10 grams
Ginger Garlic Paste1 tsp
Tomato, Chopped2
Carrot100 grams
Beans, Chopped100 grams
Potato150 grams
Turmeric Powder1 grams
Coconut, Grated60 grams
Coriander Leaves, Chopped6 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 489kcal | 1956kcal |
| Protein | 7.6g | 30g |
| Carbohydrate | 80g | 319g |
| Fat | 16g | 62g |
| Fibre | 7.6g | 30g |
| Sugar | 5.9g | 24g |
Method
Measure the rice flour and keep the idiyappam press ready. Peel and finely chop the onion. Wash the tomato, carrot, beans, potato, green chillies and coriander leaves; peel and cube the carrot and potato, chop the tomato and beans, slit all 3 green chillies, grate the coconut and chop the coriander leaves.
Boil the water with salt in a kadai on medium flame for 4 to 5 minutes until it bubbles. Lower the flame, add the rice flour while mixing and cook for 2 minutes until the flour comes together. Cover and rest for 5 minutes, then knead the warm mixture into a soft dough.
Grease the idiyappam press and idli plates with oil. Bring the steaming water to a boil on high flame for 5 to 6 minutes until steam rises steadily. Fill the press with warm dough, press thin circles onto the plates and steam covered on medium flame for 8 to 10 minutes until the strands are firm and release easily.
Heat oil in a kadai on medium flame for 1 minute until hot. Add cinnamon, cloves and fennel seeds and fry for 30 seconds until the fennel seeds sizzle. Add onion and 2 slit green chillies and fry for 4 to 5 minutes until the onion is light golden; add ginger garlic paste and cook for 1 minute until the raw smell goes.
Add tomato, carrot, beans, potato, turmeric, salt and water. Cover and cook on medium flame for 12 to 15 minutes until the tomato is soft and the potato can be cut easily.
Grind the coconut, fennel seeds, remaining green chilli and water in a mixie until smooth. Add this paste to the cooked vegetables and mix well.
Simmer the kurma on low flame for 5 to 6 minutes until it thickens slightly and the raw coconut smell goes. Add coriander leaves and switch off the flame.
Separate the steamed idiyappam gently with a spoon. Serve it warm with the vegetable kurma.
Before you start
- How long does Idiyappam With Vegetable Kurma take?
- 1 hour 17 minutes from start to finish. That is 25 minutes of preparation and 52 minutes of cooking.
- How many people does Idiyappam With Vegetable Kurma serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Idiyappam With Vegetable Kurma vegetarian?
- Yes. No meat, no fish and no egg.
- Is Idiyappam With Vegetable Kurma spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Idiyappam With Vegetable Kurma?
- 300 grams Rice Flour, 3 grams Cinnamon, 1 grams Cloves, 10 grams Green Chilli, 100 grams Carrot, 100 grams Beans, and a few more listed on this page.
- Do I need a pressure cooker for Idiyappam With Vegetable Kurma?
- No, it is cooked in an open pot.
- How many calories are in Idiyappam With Vegetable Kurma?
- About 489 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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