LEMON IDIYAPPAM / LEMON SEVAI – BREAKFAST RECIPES

We usually make varieties of idiyappam like sweet idiyappam(with jaggery) , milagu jeeraga idiyappam  , lemon , paruppu and puli idiyappam . Sweet idiyappam is a must and should recipe for guest. In addition to this we make any one of the above said varieties.Among all these varieties , i love lemon and puli idiyappam the most ..We make puli idiyappam whenever we have excess pulikachal in hand. Otherwise we usually make lemon and paruppu idiyappam for our dinner..It is very easy to make , colorful and a tasty breakfast/dinner recipe.

INGREDIENTS : 1 cup - 250ml

Cooked idiyappam – 1 cup Lemon juice – 2 tbsp Green chillies – 3 -4  nos (slit) Turmeric powder – 1/4 tsp Hing – A big pinch Salt & water – as needed To temper Cooking oil or gingely oil  - 1 tbsp Mustard seeds – 1 tsp Urad dal – 2 tsp Channa dal – 1 tbsp Asafetida/hing – 2 big pinches Red chilli – 1 no (pinched) Curry leaves – few

METHOD

Squeeze the lemon and extract the juice. Add turmeric powder , salt , hing and set aside.In a kadai , heat oil and temper all the ingredients given above in the same order.Add the lemon juice at the end , mix well and switch off the flame. Transfer this juice to a bowl.Lemon juice is ready. Make idiyappam and loosen it lightly using a fork or ur hands.Add this lemon juice along with seasoning. As soon as u add the juice , idiyappam will be wet and it will get separated by itself. So just mix using a ladle. Add  a tbsp of gingely oil .mix well .Initially it tastes little tangy but the idiyappam will absorb and tastes even while u eat. so always prepare 30 minutes in advance..

Tasty lemon idiyappam is ready to serve !

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SWEETENED MILK ( WITH COCONUT AND JAGGERY) FOR IDIYAPPAM - IDIYAPPAM SIDE DISHES

I usually make sweetened coconut milk ( with sugar) for idiyappam as served in restaurants.I make coconut milk with jaggery only for vendhaya dosai.When i was talking to my friend Shalini , she told me about this milk . She told it tastes great for idiyappam and also there is no need to extract coconut milk.So this milk is less in calories too.But it tastes more like coconut milk .Also it takes lesser time to prepare than extracting coconut milk. What else i need to try this recipe. I tried on the same day for breakfast.It was superb. Sen loved it a lot. Thank u so much dear , i have got a tasty sweet accompaniment for idiyappam and appam other than the usual coconut milk.Friends , do try this milk for a change. U’ll make it often.

INGREDIENTS
1 cup - 200ml

Boiled Milk – 1.5 – 2 cups Grated coconut – 2 tbsp Fried gram dal /pottukadalai – 2 tsp Grated jaggery – 1/2 cup Cardamom – 2 nos

METHOD

In a mixie jar , grind the grated coconut , fried gram dal and elachi to a smooth paste adding required milk. Add this paste to the remaining boiled milk. Mix well and allow it to boil for few minutes say 5-8 mins.It will thicken slightly. In the mean time , in another bowl , heat and melt jaggery . Strain the syrup.Boil the syrup for few minutes till it becomes frothy and slightly thick. Add the required syrup to the boiling milk.Simmer the flame completely and mix well.Leave it for a minute and switch off the flame.Add more milk to adjust the consistency based on the sweetness.Adjust the quantity of syrup as per the sweetness u require. Serve with idiyappam. Note: Do not roll boil the milk after adding the syrup. It will curdle.Just heat in low flame for 1 minute.

Pour this milk on top of idiyappam and enjoy eating . Its delish!

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Idiyappam Kurma - Vegetable Kurma For Idiyappam

In Tamilnadu hotels, Idiyappam is served with vegetable kurma and sweet coconut milk. Idiyappam kurma is a popular restaurant combo. As I mentioned in my idiyappam recipe post , usually we make varieties of idiyappam when we have guests. Recently I tasted idiyappam in some restaurants. I loved the way it was served with sweetened coconut milk and mixed vegetable kurma. So I too started making the same way for my guests. WhenI  make idiyappam for breakfast , I make this kurma and coconut milk as accompaniments as it is heavy and takes more time to digest. But If I make idiyappam for dinner , I just prepare some i idiyappam varieties like lemon , puli or paruppu idiyappam which are easily digestible. I got this idiyappam kurma recipe from Mrs.Mallika badrinath’s cookbook. I have tried this several times. It comes out very well. We love this veg kurma a lot. Do try this for idiyappam , you’ll love it for sure. I think it tastes good for rotis as well. But I have not tried it personally.
Here is the link for mixed vegetable kurma I make for roti. Check if interested !

INGREDIENTS
1 cup - 250ml

Mixed vegetables – 2 cups (carrot ,beans , peas ,potato) To saute in oil Cooking oil – 2 tbsp Cinnamon – 1no Cloves – 2 nos Elachi –1 no Big onion – 1 no Tomato – 1 no Green chilli – 1 no Turmeric powder – 1/4 tsp Red chilli powder – 1 – 1.5 tsp (use Kashmiri powder,else you won't get this color) Dhania powder /coriander seeds powder – 1 tsp Garam masala powder – 1/2 tsp Kasuri methi – 1/2 tsp Fresh curd – 1/3 cup Boiled Milk - 2 -3 tbsp To grind Grated coconut – 1/4 cup Cashew nuts – 5 nos Poppy seeds – 2 tsp(soak in little hot water before grinding)

METHOD

Chop all the vegetables finely and pressure cook in high flame for one whistle. Set aside. Grind all the ingredients given above to a smooth paste. Keep aside. In a kadai , heat oil and saute the cinnamon , cloves , elachi , big onions , tomato , green chillies . Saute till tomato turns mushy. Then add the turmeric powder , dhania powder , red chilli powder and salt. Saute for few minutes. Now add the cooked vegetables , ground coconut mixture and curd. Mix well and allow it to boil for few minutes. Lastly add the garam masala powder and crushed kasuri methi .Mix well ,leave for a roll boil. Add milk at the end to adjust consistency. Switch off the flame. Garnish with coriander leaves.

Serve with idiyappam and enjoy ! It tastes divine :)

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IDIYAPPAM RECIPE |SEVAI–BREAKFAST RECIPES

Idiyappam /sevai/string hopper is a very popular Tamilnadu/kerala breakfast recipe.I learnt this from my MIL.Before marriage my mom makes sweet sevai and lemon sevai for guests using store bought rice sevai. I never knew idiyappam can be made at home till my marriage. Initially i used to struggle a lot without knowing the correct boiling point of water.If the water is over boiled , idiyappam dough will be well cooked and it will be really hard to press when the dough cools down.( u have to call ur husband for help ) If it is boiled less than the required temperature, idiyappam will be very soft and u won’t get proper strings.U’ll not be able to crumble it for making lemon , sweet and other varieties. By practice , i got it right. .Sen loves my idiyappam a lot. My MIL makes idiyappam for our guests usually.I am happy i too can prepare idiyappam for my guests confidently..
If u know this basic idiyappam recipe u can make nearly 6-7 varieties with it. I’ll post the varieties in the upcoming post. To me kozhukattai dough and idiyappam dough making are similar in procedure. So i have attached the video of kozhukattai dough which is the same for making idiyappam dough.Please watch if interested.I have also given some tips to make perfect idiyappam when the water is over boiled or less boiled and the approximate water measurement for 1 cup of rice flour.Hope this post will be useful for beginners.

INGREDIENTS
1 cup - 200ml

Rice flour – 1 cup Water – 1.3 – 1.5 cups ( i used 1.3 cup) Salt – as needed Gingely oil – 1 tsp

METHOD

In a bowl , take the water . Add a tsp of oil.Allow it to boil for 2-3 minutes.When it boils,small bubbles will appear in sides first. Then it will appear in bottom. After 2 minutes it will start to roll boil with big bubbles. Switch off the flame as soon as u see one big bubble.Never allow to roll boil completely.It will be just right for the flour to cook and u’ll get a non sticky dough.( No problem even if it roll boils slightly but u will find it really hard to press.) In a vessel , keep the flour mixed with salt .Add this water little by little to the flour and mix well with a ladle..Do not pour all the water.U may get some excess water remaining.I used 1.3 cups of water for 1 cup of rice flour. It may vary up to 1.5 cups. The quantity of flour will increase as it gets cooked. When the dough becomes warm start kneading with ur hands and u’ll be able to roll a non-sticky and soft yet firm dough. Now take the idiyappam press, grease it with oil and fill the dough .Squeeze it onto the idli plate. I used my electric rice cooker base plate to make a single layered idiyappam like in hotels..(Grease the plate with oil before pressing) U can also squeeze as small idlis in each hole of idli plate.Always keep the idil plate after the water starts to roll boil. It will take just 2-3 minutes to cook. Remove after 2 minutes. Idiyappam will drop easily without sticking from the plate.

Remove and serve hot with sweetened coconut milk and kurma !!

NOTE

Always add water in small quantity while mixing the dough. If u add more water , dough will be sticky. U can add more rice flour to correct it but idiyappam will look dry . So u have to eat it really hot.. By mistake if u allow the water to roll boil completely , add 1/4 cup of cold water ( room temperature) to it . The water will come to the correct heating point. Now add the required water to the flour and make the dough. If u strong enough to press the dough , u can allow the water to boil well and add.But U’ll really get a nice, soft idiyappam with big strings. Always cover the unused dough with a wet cloth and grease with little oil.Else it will become dry . If the water is less boiled , idiyappam strings will get cut when u press and idiyappam looks mushy after it cooks.So no problem if the water is over boiled.Make sure it is not less boiled. Boil in high flame for 2-3 minutes. It will be enough i guess.

Do have a look at this video for making idiyappam dough, if interested ..

How to make idiyappam dough using rice flour

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PUMPKIN GRAVY | PARANGIKAI KUZHAMBU FOR RICE

I learn this pumpkin kuzhambu / parangikai kuzhambu recipe from my MIL.We call this as parangikai chutney. Most of the time my mil makes this gravy when my FIL buys yellow pumpkin. It tastes great when mixed with plain rice. Tastes good with idli , dosa too.. U can easily finish one full pumpkin when u make this gravy for 4-5 persons.So friends , If you are bored of making pumpkin sambar and poriyal , do try this gravy for a change. U’ll love it. Asafetida/hing & coriander leaves are the star ingredients for this gravy. So use it generously. Lers see how to make pumpkin kuzhambu for rice with step by step pictures.

INGREDIENTS
1 cup - 240ml

To pressure cook Pumpkin – 2 to 3 cups ( cubed) Salt n water – as necessary Tamarind –  Gooseberry size Hing/Asafetida – 1/4 + 1/4 tsp To temper n saute Cooking oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Chana dal – 2 tsp Big onion – 2 nos Green chillies –6-8 nos ( adjust depending on the spiciness) Curry leaves – few Coriander leaves – to garnish

METHOD

Remove the skin of pumpkin and discard it.Chop the pumpkin roughly into big cubes..Pressure cook them adding enough water. Open the cooker and mash them well with a whisk.OR U can also grind in mixie to make a paste after it cools down and set aside. Take the tamarind extract and set aside.Slit the green chillies and chop the onions finely. In a kadai, heat oil.Temper with mustard seeds , urad dal , channa dal .After the dals turn golden brown , add the onions and green chillies. Saute well for sometime.Add  1/4 tsp of hing and curry leaves. Now add the tamarind  extract and ground pumpkin.When it starts to roll boil ,add 1/4 tsp of hing again..Adjust the consistency adding more water.Mix well and boil for 6-8 minutes..Garnish with lots of coriander leaves.

Mix with plain rice and enjoy ! Goes well for idli , dosa too..

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Easy Snake Gourd Fry - Pudalangai Poriyal Without Coconut - Poriyal Recipes

I usually make poriyal with snake gourd. I was asking my MIL to suggest me some other recipes using snake gourd.She immediately told me about this pudalangai pepper fry and made it for us. As this poriyal is without coconut, we loved it a lot. My MIL told this recipe is specially meant for mixing with plain rice topped with ghee.But I feel it must taste good for rasam & dal rice too.This is very easy to prepare and I am sure pepper lovers would love this recipe a lot..

INGREDIENTS

Snake gourd – 1 no  (medium sized) Pepper corns – 1.5 tsp Cumin seeds /jeera – 1.5 tsp Cooking oil – 2 tbsp Ghee –1 tbsp salt – as needed Lemon juice – few drops (optional)

METHOD

Wash and cut the snake gourd into two vertically. Discard the soft part inside.Chop them into small pieces of finger line size.Add salt , mix well . Snake gourd will release some water. Squeeze them out .After u squeeze all the water , the quantity of snake gourd will be reduced to half.. Coarsely grind pepper & jeera together..Set aside.. Heat oil in a kadai and add the squeezed snake gourd pieces. Saute well till it shrinks..Simmer the flame completely and close the kadai with a lid .Let it cook well.Mix every now n then.Snake gourd cooks very fastly.  It takes maximum 10-15 minutes in low flame.. After the snake gourd is completely cooked add ghee and coarsely ground pepper , jeera powder and salt if necessary..Mix well and switch off the flame. Leave it in the kadai heat for sometime.. Add little lime juice if needed.. Transfer to a plate ,mix with plain rice adding ghee .Tastes great with papad as accompaniment !!.Addition of ghee is a must for best taste n flavor. It also reduces the spicy taste of pepper. If u don’t like to mix with rice , enjoy as an accompaniment for paruppu sadam or rasam sadam with appalam papad..

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MURUNGAKKAI PORICHA KUZHAMBU – DRUMSTICK PORICHA KULAMBU

Murungakkai poricha kuzhambu/ drumstick poricha kootu is one of the easiest and delicious gravy for rice which I learnt from my MIL.Whenever I feel lazy to cook, I make this drumtsick gravy alone for rice. I don’t make any poriyal or kootu.We have the drumstick itself as side dish. I just make a thogayal along with this gravy and we have a hearty meal with papad or vadam.

INGREDIENTS
1 cup - 250ml

Drumstick –2 nos Moong dal – 1/4 cup Sambar powder – 2 tsp Tamarind – Small gooseberry size OR Tomato – 2 nos Salt n water – as required To grind Grated coconut – 1/4 cup Rice flour – 1 tsp To temper Cooking oil- 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Jeera – 1 tsp Sambar onion- 15 nos(chopped finely) Curry leaves – few

METHOD

Chop the drumstick pieces into finger size.Slit it half way through.. In a cooker base take the moong dal with required water.Add 1/4tsp of turmeric powder and a drop of oil.Take a small bowl that fits inside the cooker. In that bowl , put the chopped drumstick pieces.Add very little water (say 2 tbsp).The drumstick pieces gets cooked in the steam itself..Pressure cook for one whistle in low flame.( I use the same technique for cooking dal & vegetables for sambar. ) Grind the coconut and rice four to a smooth paste adding required water. After the steam is released open the cooker , remove the drumstick bowl. Mash the dal well.. In a kadai , take the mashed moong dal , drumstick pieces ,sambar powder , tomato pieces or tamarind extract , salt and water.Allow it to boil for sometime.. Lastly add the ground coconut mixture.Mix well.Add little water and boil for some more time. Temper the mustard seeds , urad dal , jeera , small onions and curry leaves. Saute the onions till golden brown.

Tastes great when mixed with plain rice topped with ghee !!

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PALAK KEERAI KOOTU RECIPE – LUNCH RECIPES

When i posted keerai kootu recipe , a reader told me to post palak keerai kootu.As i had not tried it before , i asked my MIL on how to make it. She told me to saute the leaves and cook to avoid the slimy texture. I tried that way and it worked great. We loved it with vatha kuzhambu.

INGREDIENTS
1 cup - 200ml

Palak - 2 cups (chopped) Moong dal – 3 tbsp Sambar powder – 1.5 –2 tsp Turmeric powder – 1/2tsp Tomato – 1 no (finely chopped) Salt n water – as required To grind Grated coconut – 1/4 cup Rice flour – 1 tsp To temper Coconut oil – 1.5 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Jeera – 1/2 tsp Small onions – 10 nos (finely chopped)

METHOD

Wash and chop the palak leaves.In a pressure cooker base , heat a tsp of oil.Saute the leaves for a minute till it shrinks. Add moong dal , sambar powder , turmeric powder , tomato ,salt and water. Mix well and pressure cook in low flame for one whistle. Grind the coconut and rice flour to a smooth paste adding required water. Pressure cook it in low flame for one whistle. After the steam is released, add the ground coconut paste.Mix well and boil the mixture. In a tadka pan , heat coconut oil.Temper all the ingredients given under “To temper”.Saute onions till it turns golden brown with a nice smell.Add this to the kootu,mix well and serve !

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