Idiyappam Kurma

Method

1. 1

   Make idiyappam: Press rice flour dough through an idiyappam press. Steam for 7-8 minutes until cooked. Keep warm.

2. 2

   Make kurma base: Heat 3 tbsp oil. Add 2 large finely chopped onions. Cook 12 minutes until golden.

3. 3

   Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste. Fry 2 minutes.

4. 4

   Make coconut-cashew paste: Blend 1 cup fresh grated coconut, 15 soaked cashews, 4 green chillies, 1 tsp fennel and 2 cardamoms to a very smooth paste.

5. 5

   Add tomatoes: Add 3 chopped tomatoes. Cook 8 minutes.

6. 6

   Add coconut-cashew paste: Add the paste. Fry on medium heat 8-10 minutes until oil separates.

7. 7

   Add vegetables: Add mixed vegetables (carrot, potato, beans, peas). Toss to coat.

8. 8

   Add water: Add 2 cups warm water and salt. Bring to a boil.

9. 9

   Simmer: Cook on medium heat 15-18 minutes until vegetables are tender and kurma is thick and pale golden.

10. 10

    Serve: Adjust salt. Idiyappam kurma is one of Tamil Nadu's most popular breakfast combinations. The delicate rice noodles are perfect for dunking in the mild, creamy vegetable kurma.