Bethica Das's recipe for Curd Idiyappams is a fun take on the heartwarming curd rice one invariably turns to when one is homesick.
You can have it for breakfast. Or tiffin. Maybe for lunch. And even as a snack. Made with leftover idiyappamas, it can be prepared in under half an hour.
Finish it off with a dash of idli podi and a handful of chopped coriander leaves.
Photograph: Kind courtesy Bethica Das
Curd Idiyappam
Serves: 2-3
Ingredients
- 2-3 precooked or leftover idiyappams or string hoppers, crumbled (idiyappams, made from rice flour, are available in South Indian food grocery stores and online)
- ½ cup yoghurt, whisked
- 1 tbsp oil
- ½ tsp rai or mustard seeds
- 2 whole dry red chillies
- 2 green chillies, slit
- 2 tbsp peanuts
- 1 sprig curry leaves
- 1 tsp white urad dal or split white gram
- Salt to taste
- 1 tbsp chopped green dhania or coriander or cilantro leaves
- Idli podi or idli chutney powder for garnish
Method
- In a bowl mix the crumbled idiyappam with the yoghurt and salt.
Keep aside. - Heat the oil in a small pan and temper the mustard seeds.
After the mustard seeds stop spluttering, add the dry red chillies, peanuts, green chillies, urad dal and curry leaves.
Saute for a few seconds.
Take off heat and pour the tempering over the idiyappam-yoghurt mix.
Garnish with coriander leaves and idli podi.
Serve warm or chilled.
Bethica Das is a Sharjah-based food blogger.
