IDYAPPAM --- SWEET IDYAPPAM --- KURUMA

INGREDIENTS:

            FOR IDYAPPAM

            Raw rice flour – 1 cup

            Water – ¾ cup

            Salt

METHOD:

1.   Take a pan and allow the water to boil. Add salt to the raw rice flour and mix with a ladle.

2.   Add the boiling water little by little and mix well with the ladle. Water measurement may vary, as it depends on the quality of the flour.

3.   Take a small portion in make it into a dough. If it is not sticky and the dough comes out well, stop adding water.

4.   Let it cool. Mix it with hand, so that the whole dough looks even.

5.   Take an Idyappam maker, and fill the dough to its capacity.

6. Take and idly plate and rotate the handle and make idyappams in the shape of idly since it will be easy to serve.

7.    Steam the idyappams for 7 to 10 minutes.

8.    Remove the idyappams and store in a container.

SWEET IDYAPPAM:

INGREDIENTS:

            Steamed idyappam – 5 nos.

            Coconut (finely grated) – 2 tsp

            Sugar – 2 tsp

            Cardamom – 1 pinch

            Cashew nuts – 5

            Ghee – ½ tsp

METHOD:

1.    Take a pan and add ghee and roast the cashews.

2.    Add the steamed idyappams, coconut, sugar and cardamom.

3.    Mix well with a ladle.

4.    The idyappams will become soft and crumble into small pieces as we add sugar.

5.    Now Sweet idyappam is ready.

See for Lemon Idyappam in this blog

KURUMA:

INGREDIENTS:

            Carrot – 2

            Chow chow/ Chayote – ½

            Noolkol/ Kohlrabi – 1/2

            Peas – ½ cup

            Cabbage – 1 cup

            Onion – 1

            Sambar powder – 2 tsp

            Garam masala – ½ tsp

            Dried fenugreek leaves/ Kasuri methi – ½ tsp

            Oil/Ghee – 2 tsp

TO GRIND:

            Badam – 5

            Cashew – 3

            Poppy seeds – ½ tsp

            Fennel/ sombu – 1 tsp

            Ginger piece – 1 inch

            Garlic – 3

            Tomato – 1

            Cinnamon – 1

            Cloves – 2

METHOD:

1.    Heat oil in a pan and add onions, roast it for 2 minutes.

2.  Add the given vegetables and saute of sometime. Sprinkle some water and close the lid. Let it cook well.

3.   Add sambar powder, garam masala and cook till raw smell of the powder goes off.

4.   Add the grinded paste and salt. Cook for 10 minutes till it becomes a nice gravy. Add water if neeeded.

5.    Add Kasuri methi and mix well.

6.    Add a pinch of sugar to enhance taste if desired.