Idiyappam With Curry

 Idiyappam, also known as string hoppers, is a traditional South Indian dish made with rice flour. It is typically served with a flavorful curry, and there are various types of curries that can be paired with idiyappam. One popular option is a vegetable or chicken curry. Here's a recipe for idiyappam with vegetable curry:

Ingredients for Idiyappam:

• 2 cups rice flour
• Water, as needed
• Salt, to taste
• Oil, for greasing

Ingredients for Vegetable Curry:

• 2 cups mixed vegetables (carrots, peas, beans, potatoes, etc.), chopped
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• Salt, to taste
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A few curry leaves
• Fresh coriander leaves, for garnish

Instructions:

1. In a large mixing bowl, add the rice flour and salt. Gradually add water while mixing until you get a soft and pliable dough. Knead the dough for a few minutes to ensure it is well combined.
2. Grease the idiyappam press with oil. Fill the press with the prepared dough.
3. Heat water in a steamer or idli maker. Place a greased idiyappam plate or a perforated plate on top.
4. Press the idiyappam press directly onto the plate in a circular motion to form thin string hoppers. Steam for about 7-10 minutes until the idiyappam is cooked and firm.
5. Once cooked, remove the idiyappam from the steamer and keep it covered to prevent drying.

For the Vegetable Curry:

1. Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and curry leaves.
2. Add chopped onions and sauté until they turn translucent.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add chopped tomatoes and green chilies. Cook until the tomatoes turn soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
6. Add the chopped vegetables and mix until they are well coated with the spice mixture.
7. Cover the pan and cook for 8-10 minutes or until the vegetables are cooked but still retain their crunchiness. Stir occasionally.
8. Sprinkle garam masala powder and mix well. Cook for another minute.
9. Remove from heat and garnish with fresh coriander leaves.

To serve, place a portion of idiyappam on a plate and top it with the vegetable curry. You can also serve it with coconut chutney or any other side dish of your choice. Enjoy your idiyappam with curry!