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IDIYAPPAM & MUTTA CURRY - STEAMED RICE NOODLE PATTIES & EGG CURRY
BY YUMANA

KOVALAM, KERALA

Immagine
Immagine
INGREDIENTI
per IDIYAPPAMS
farina di riso
acqua
di cocco fresco grattugiato

for EGG CURRY
4-5 hard boiled eggs
10-12 curry leaves
1 red onion
1 tomato (optional)
coconut oil

MASALA for EGG CURRY 
a half of mace (nutmeg shell)
1 star anise seed
1-2 cloves
20 black peppercorns
1 tbsp. of turmeric powder
2 tbsp. of coriander powder
2 cloves of garlic
a piece of fresh ginger (2 cm long)
water 

Idiyappams are a sort of rice noodle patties, very delicate in taste as idlis. Here too patty mold is steamed, though with fresh grated coconut at the bottom. Then, another, to me so far unknown, kitchen utensil is used. It is a cross between a potato masher and a corkscrew that pushes the dough made of rice flour and water through small holes to create fine noodles. 

Idiyappams, just as idli, are typical Keralan breakfast items, and are usually served with curry or chutney.
Here, we are suggesting an egg curry, very fragrant and rich in flavors, yet not spicy at all. And the idiyappams themselves, enriched by the delicately sweet notes of coconut, are very delicious too. Despite my life-long loyalty to Italian style breakfast (i.e. pastry and a cappuccino), I too was very fond of this quite brilliant breakfast item. 

PREPARATION

- IDIYAPPAMS -
Mix the rice and water in order to get a compact but not hard dough. Use the Idiyappam press (a kitchen utensil that looks like a potato masher only with much smaller holes in it) to squeeze the though through in order to make the ultra fine noodles. 
1. prepare Idiyappams dough
2. grated coconut on the bottom of each concavity
You will also need the idli mold -  a mold with 4-5 round concavities that form small patties. Make sure to oil them before sprinkling grated coconut on them and then squeeze the noodles on top. Steam cook for 5-7 minutes. 
3. squeezing the noodles
4. Idiyappams are ready to be steamed
- EGG CURRY -
Put the masala ingredients in a blender and add water until you get a paste (i.e., the masala).
Sauté the finely chopped onion and curry leaves in coconut oil.
When the onion is well browned, add the masala, a crushed green cardamom, water and salt. 
Leave to cook for 10 minutes, until the right consistency forms, and at the end, add the hard-boiled eggs cut in halves or quarters.

Serve idiyappams with curry or chutney. 
5. spices box for masala
6. the breakfast is ready!
back
ita
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  • HOME
    • THE PROJECT
  • RECIPES
    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
        • Spaghetti col tonno
        • Shrimp & Zucchini Penne
        • Zucchini & Carrot Maccheroni
        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
      • Salmon Fillet with Herbs and Pink Peppercorn
      • Morocco Inspired Quinoa
      • Creamy Pumpkin Soup with Ginger Prawns
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