Iddiyappam and Vegetable Stew Recipe: A South Indian Delight

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Iddiyappam, also known as string hoppers, is a traditional South Indian dish made from steamed rice noodles. It’s often served with a flavourful Vegetable Stew. Here’s how to make Iddiyappam and Vegetable Stew:

Ingredients for Iddiyappam:

  • 1 cup rice flour
  • 1 1/2 cups water (adjust as needed)
  • 1 tablespoon vegetable oil
  • A pinch of salt

Ingredients for Vegetable Stew:

For the Stew:

  • 1 tablespoon coconut oil
  • 1 large onion, thinly sliced
  • 2-3 green chilies, slit (adjust to taste)
  • 1-inch piece of ginger, grated
  • 2 cloves garlic, minced
  • 1/2 cup green peas
  • 1/2 cup carrots, diced
  • 1/2 cup beans, chopped
  • 1/2 cup potatoes, diced
  • 1/2 cup cauliflower florets
  • 1/2 cup bell peppers, diced (optional)
  • 1 1/2 cups thin coconut milk
  • 1/2 cup thick coconut milk
  • Salt to taste

For the Spice Paste:

  • 1/2 cup grated coconut
  • 2-3 green chilies (adjust to taste)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fennel seeds (saunf)
  • 1/2 teaspoon turmeric powder
  • A small piece of cinnamon stick
  • 2-3 cloves
  • 2-3 cardamom pods

Instructions:

Making Iddiyappam:

1. Preparing the Rice Noodle Dough:

  1. In a mixing bowl, add rice flour and a pinch of salt.
  2. Boil 1 1/2 cups of water and add it gradually to the rice flour while stirring continuously. Use a spatula to mix well.
  3. Knead the mixture into a soft, pliable dough. It should be neither too dry nor too sticky.
  4. Add 1 tablespoon of vegetable oil and knead the dough again to incorporate the oil.

2. Shaping the Iddiyappam:

  1. Grease the iddiyappam maker or press with a little oil.
  2. Take a portion of the dough and place it into the iddiyappam maker.
  3. Press the dough through the holes of the maker onto idli plates or a steamer.

3. Steaming the Iddiyappam:

  1. Steam the iddiyappam for about 10-12 minutes until they become soft and cooked.
  2. Remove them from the steamer and let them cool slightly.

Making Vegetable Stew:

1. Preparing the Spice Paste:

  1. In a blender, combine grated coconut, green chilies, cumin seeds, black pepper, fennel seeds, turmeric powder, cinnamon stick, cloves, and cardamom pods.
  2. Add a little water and blend into a smooth paste.

2. Cooking the Stew:

  1. Heat coconut oil in a large pan or pot over medium heat.
  2. Add thinly sliced onions and sauté until they become translucent.
  3. Stir in the green chilies, grated ginger, and minced garlic. Sauté for another 2-3 minutes until fragrant.
  4. Add the diced vegetables (peas, carrots, beans, potatoes, cauliflower, and bell peppers if using). Sauté for 2-3 minutes.
  5. Add the spice paste and mix well to coat the vegetables.
  6. Pour in the thin coconut milk and bring the mixture to a gentle simmer. Cook until the vegetables are tender, about 10-15 minutes.
  7. Stir in the thick coconut milk and simmer for an additional 5 minutes.
  8. Season with salt to taste.

Serving Iddiyappam and Vegetable Stew:

  1. Serve the steamed Iddiyappam with a generous ladle of Vegetable Stew.
  2. Enjoy this delicious South Indian meal!

Tips:

  • You can customize the vegetable stew by adding other vegetables of your choice, such as green beans, broccoli, or even mushrooms.
  • Adjust the spiciness of the stew by varying the number of green chilies used.

Iddiyappam and Vegetable Stew is a comforting and satisfying South Indian meal that’s perfect for breakfast, brunch, or dinner. The soft, stringy noodles pair wonderfully with the creamy and flavorful vegetable stew.

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