Idiyappam and Vegetable Stew

Idiyappam and Vegetable Stew

By Chef Shantanu Gupte

From Health Mange More

Prep: 20 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: Kerala

Key Ingredients:

This is a very easy way to make idiyappam – serve it with vegetable stew

Ingredients

Idiyappam
Rice vermicelli 1 cup
Salt 2 tsps
Vegetable stew
Mixed vegetables, boiled 1 cup
Potatoes, boiled, peeled and cubed ½ cup
Oil 2 tbsps
Green cardamom 1
Black peppercorns 4 to 5
Fenugreek seeds (methi dana) ½ tsp
Mustard seeds 1 tsp
Cloves 4 to 5
Onion, chopped 2 tbsps
Curry leaves 4 to 5
Green chillies, slit 2
Salt to taste
Coconut milk ½ cup
Fresh coconut, scraped 2 tsps

Methods

To make idiyappam, boil sufficient water in a deep non-stick pan, add salt and soak rice vermicelli in it for 2 minutes. Drain and set aside. Discard the cooking liquour.
To make vegetable stew, heat oil in a non-stick wok, add green cardamom, black peppercorns, fenugreek seeds, mustard seeds and cloves and saute till the seeds splutter.
Add onion, curry leaves and green chillies, mix and saute till onion becomes translucent.
Add boiled vegetables, potatoes, salt, ½ cup water and coconut milk. Mix and cook for 2-3 minutes.
Add scraped coconut, mix and cook till the stew thickens.
Place the idiyappam on a serving plate, transfer the stew into a serving bowl and serve hot.

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