String hoppers (Idiyappam) with Kerala Chicken Curry
Idiyappams have nothing to do with the Kerala monsoons. I don’t remember associating any sort of particular food with the monsoons when we lived there. We Punjabis have this urge to have hot pakoras at the slightest hint of a drizzle.
Yet, whenever it rained and poured, I do remember mother putting together Idiyappams and steaming hot chicken curry. Not the stew it’s usually associated with-but a rich hot chicken curry.
Yet, whenever it rained and poured, I do remember mother putting together Idiyappams and steaming hot chicken curry. Not the stew it’s usually associated with-but a rich hot chicken curry.
The essentials of making the idiyappam is the idiyappam press with a sieve through which soft ,warm rice dough is pressed out and swirled into heaps resembling the shape of an idli. Steamed and served with chicken curry,egg roast, and stew or just topped with grated fresh coconut and eaten with sweetened coconut milk.
String hoppers or Idiyappams popular in Kerala, Tamilnadu and Sri Lanka .
String hoppers or Idiyappams popular in Kerala, Tamilnadu and Sri Lanka .
2 cups water
2 cups idiyappam rice flour (One can hand pound moistened rice flour, but I used store bought.)
1 teaspoon oil
Salt
Bring the water to a boil after adding the salt and oil in a wok or kadhai.Switch off gas once it boils.
Slowly add the rice flour, mixing with a wooden spoon. Keep mixing till you get a soft dough. Set aside.
While still warm fill the insides of a greased idiyappam press with the dough. Press down and swirl onto pre greased idli plates.
Steam in an idli steamer for 10 minutes .
2 cups idiyappam rice flour (One can hand pound moistened rice flour, but I used store bought.)
1 teaspoon oil
Salt
Bring the water to a boil after adding the salt and oil in a wok or kadhai.Switch off gas once it boils.
Slowly add the rice flour, mixing with a wooden spoon. Keep mixing till you get a soft dough. Set aside.
While still warm fill the insides of a greased idiyappam press with the dough. Press down and swirl onto pre greased idli plates.
Steam in an idli steamer for 10 minutes .
Kerala Chicken Curry in coconut milk
700 grams chicken marinated in ½ teaspoon turmeric powder,1 teaspoon coriander powder,1 teaspoon red chilli powder (I used Kashmiri mirch for the color) and juice of 1 lemon for 30 minutes or more
2 diced onions
1 tablespoon grated ginger
4 cloves minced garlic
2 cloves
4 green cardamoms
Few sprigs curry leaves
½ cup thick coconut milk
3-4 green chillies split
2 tablespoons coconut oil
Salt
1 tablespoon grated ginger
4 cloves minced garlic
2 cloves
4 green cardamoms
Few sprigs curry leaves
½ cup thick coconut milk
3-4 green chillies split
2 tablespoons coconut oil
Salt
Heat oil, add whole spices. When flavors are released add curry leaves and onions. Sauté till soft and add ginger and garlic. Stir and cook till light brown. Put in green chillies, salt and marinated chicken. Cook on medium-high, till chicken is tender. Add coconut milk and water. Simmer for 5-7 minutes.
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