Idiyappam & Kurma

Roasted rice flour - 2 cup
salt
hot water - 2 cups

I used store bought rice flour sold specifically for idiyappam. If you have fresh rice flour at hand, slightly roast and use. Add salt to the water while boiling. Slowly add the hot water to the rice flour, mixing it using a spatula. Adjust the water to get a soft dough. Pinch a golf ball size dough and with the help of a idiyappam press, press on to idli/idiyappam moulds. Steam cook for 10 minutes.

For side, I prepared kurma following Mallika Badrinath's recipe of Kurma for Idiyappam. I haven't made much changes to the original recipe.

Big onions - 3 nos

Tomatoes - 3 nos

Mixed vegetables, diced - 2 cups (carrot/french beans/cauliflower/potatoes etc)

dhania powder - 2 tspn

chilli powder - 1 1/2 tsp

turmeric powder - 1/4 tspn

salt

Fresh thick curds - 1 cup

milk - 1/2 cup

oil - 3 tblspn

Green chillies - 2 nos

cardamom, cinnamon,cloves - few

Grind together

Grated fresh coconut - 3 tblspn

poppy seeds - 2 tspn

cashewnuts - 10 ( I didnn't add)

Slice chillies lenghtwise, finely chop onions and tomatoes.

Steam cook /MW the vegetables.

Heat oil in a frying pan. Add the spices (cardamon,cloves and cinnamon), slit green chillies and onions.

Fry till onion turns golden brown and add chopped tomatoes. Stir till the tomatoes becomes pulpy and add dhania powder and mix well.

Add ground paste along with cooked vegetables, salt, turmeric and chilli powder

Cook till it becomes thick.

Add whipped curds and boil for a minute.

Remove from fire and stir in 1/2 cup milk.

Serve with idiyappam. This kurma can be paired with idli/dosas too.

Note: It tastes equally good if you omit the mixed vegetables. This makes a yummy side dish with only onions and tomatoes too.

My kurma goes to Srivalli's Curry Mela

The combo goes to WBB-Combi Breakfasts, hosted by Latha for the month of August.