Madurai Kari Idiyappam

Method

1. 1

   Make idiyappam: Press rice flour dough through an idiyappam press onto greased plates. Steam for 7-8 minutes until cooked. Each nest of rice noodles should lift cleanly.

2. 2

   Make Madurai kari (meat) curry: Marinate 500g chicken or mutton in spices. Fry shallots and garlic in sesame oil until very dark golden. Add tomatoes and cook well. Add meat and cook on high heat. This Madurai-style curry should be thick, dark and intensely spiced.

3. 3

   Finish curry: Add a small amount of water and cook covered until meat is tender. The Madurai kari gravy should be thick and dark with a generous sesame oil base.

4. 4

   Prepare serving: Place 3-4 nests of hot idiyappam on a plate.

5. 5

   Ladle hot kari: Spoon generous amounts of the hot thick Madurai kari curry alongside or over the idiyappam.

6. 6

   Add coconut milk: Serve thin sweetened coconut milk on the side — the traditional Madurai way is idiyappam with both kari and coconut milk.

7. 7

   Add raw shallots: Top with finely sliced raw shallots.

8. 8

   Add lemon: Squeeze half a lemon over the plate.

9. 9

   Add curry leaves: Garnish with fresh curry leaves.

10. 10

    Serve: Madurai kari idiyappam is a famous breakfast combination from Madurai. The intensely spiced meat curry against the delicate rice noodles is the contrast that makes this dish special.