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This article was first published 2 years ago  » Getahead » Food » Recipe: Curd Idiyappam

Recipe: Curd Idiyappam

November 10, 2021 17:25 IST
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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


  • 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


  • 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.

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