Kerala Style Idiyappam / String Hoppers

Idiyappam (e-di-ap-pam) is a traditional South Indian cuisine served as a main course at breakfast or dinner with vegetable stew, sweetened coconut milk, and curry like potato, peas masala and even with non-vegetarian curries.  Very simple ingredients and it is very quick and easy to prepare. You can also use wheat flour, finger millet flour (Ragi) instead of rice flour. 

Ingredients:

Rice Flour – 1.5 cups

Salt to taste

Water

Oil – 1 tbsp

Locally it is also known as Nool Puttu in Kerala and in the coastal areas of Karnataka as "Semige".

Method:

Step 01) Heat a pan with cup of water and add salt, oil and allow them to boil. When it starts bubbling turn off the heat and add rice flour and keep mixing to make a dough.

 

Step 02) To prevent from dryness cover the dough with a wet cloth. Pinch an orange size portion from the dough form a little longer roll and place it in the presser, press the dough on greased idli plate and repeat the same procedure till you use all the dough.

 

Step 03) Steam it for 7 to 8 mins. (Without whistle) in pressure cooker.

Note: Instead of step 1, you can directly knead the dough like chapati. Use  the roasted rice flour, salt and oil adding boiled water little by little knead the dough and let them sit for 10 mins. And cover the bowl with a plate or muslin cloth.

Serving:  Serve with Vegetable Stew, Coconut Milk or any other spicy curry.

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Kerala Style Vegetable Stew

Vegetable Stew, an authentic dish from Kerala cuisine is a yummy curry prepared with extract of coconut milk. All the vegetables are cooked in coconut milk with the spices like black pepper, cinnamon, cloves and cardamom. This curry is completely different in taste than the regular coconut gravy curry.  The subtle flavor of curry tastes when served with south indian style breakfast dishes like Idiyappam and Appam. Experience this special, diverse, easy, awesome, delicious dish by following easy step by step recipe.

Ingredients:

Vegetables:
Carrot – 1 Cup
Green Peas – ½ Cup
Potato – ½ Cup
Fresh Beans – ¼ cup




~For Saute Ingredients
Chopped Onion  - ½ Cup
Slit Green Chilies – 3 to 4 nos.
Garlic and Ginger Paste – 1tsp each
Curry Leaves – Few



Extract Coconut Milk
Thin Coconut Milk – 1 .5 cup
Thick Coconut Milk – ½ cup
Cashew Paste Gravy - 1/4 cup (Optional)




Spices
Cloves – 4 to 5 nos
Black Pepper Fresh Crushed – 2 tsp
Cardamom – 2 to 3 Nos.
Cinnamon – ½ tsp 
Salt  to taste
Oil for frying

Method:

Step 01) Heat a pan in range add 2 tbsp of coconut oil and fry the crushed spices for a minute

Step 02) Add chopped onion, slit green chilies,  few curry leaves , ginger and garlic paste and saute till onion turns to pink

 

Step 03) Add the vegetables, salt and thin coconut extract milk and cook till vegetables are tender

Step 04) Lastly add the thick coconut extract milk for more thick creamy texture add cashew paste and cook them for 3 to 4 mins.

 

Serving: Serve with south Indian style Idiyappam, Appam. This time i served with Idiyappam. 

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Raw/ Green Papaya Curry

Though there are many varieties of curries you can prepare in Raw Papaya in Kerala Cuisine, but this variety is one of our favorite. This is somewhat like Aviyal recipe. Generally in Aviyal, gravy is cooked in curd with boiled vegetables but here gravy is cooked first to remove the raw smell of onion then adding the curd & boiled raw papaya to the curry. Its rich flavor makes it suitable to be served with any Indian food like Chapati, Roti, Rice and even with Adai.

Papaya has many health benefits like it improves digestion, eye health, protects from cancer, it regulates the women’s menstruation, even it helps in diabetes and more importantly it helps to weight loss. Eating papaya regularly in our diet gives an amazing health benefits.

Ingredients:

Raw Papaya - 2 cups (chopped)

Beaten sour Curd - 1 cup

Rice Flour - 1 tbsp

Turmeric Powder - 1 tsp

Salt to taste

>For Grinding:

Grated Coconut - 1/4 cup

Dry Red Chilies - 3 to 4 nos. (As per taste)

Jeera/Cumin Seeds - 2 tsp

Medium size Onion - 1 no.

>For Seasoning:

Mustard Seeds - 2 tsp

Coconut Oil - 2 tbsp

Dry Red Chili Peppers - 1 No.

Curry Leaves - 4 to 5

Step 01) Cut the papaya in to half and remove the seeds and inner layer skin and scrap away the outer skin nicely and then chop them in to 1" lengthwise 

Step 02) Cook them in a microwave safe bowl for about 10 mins. (This saves the cooking time) and drain the water for later use

 

Step 03) Blend the red chili pepper, jeera/cumin seeds, coconut and onion into fine paste using little water (for grinding use 1/2 cup of drained water of cooked papaya)

 

Step 04) Heat a pan add coconut oil for seasoning (this gives Kerala cuisine style authentic taste) or use vegetable oil add mustard seeds and allow them to splutter followed by red chili and curry leaves and fry for a minute. Add the blended gravy mixture and cook till raw smell of onion disappear 

Step 05) Add the cooked papaya and mix it well

Step 06) Add the whisked curd (use sour curd for better taste)

 

Step 07) Take a small bowl add tbsp of rice flour and 1/4 cup of drained water mix it without lumps and add it on curry and mix well (This gives the thick consistency to the curry)

 

Serving: Serve with Chapati or Rice. It goes nice with Adai too :)

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