Kothu idiyappam recipe | Masala idiyappam

Kothu idiyappam or masala idiyappam can be made with homemade soft idiyappam or even the readymade sevai available in stores.

I made this for the first time after tasting it in the restaurant Sai sangeet.

I always have wondered and wish why there is no such restaurants which serve healthy dishes or millet dishes.

And though this restaurant not serves only those items, but also has other yummy regular menu, in addition to rare items made with millets and some other authentic dishes.

I have already mentioned about this in my thalippu idli post. Though I could not achieve the exact taste, I ended up in a delicious idiyappam variety.

I made with tomato, and I guess without tomato also this comes out really good, similar to what I tasted in the restaurant.

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Kothu idiyappam recipe

Kothu idiyappam or masala idiyappam can be made with homemade soft idiyappam or even the readymade sevai available in stores.

Course Breakfast

Cuisine South Indian

Prep Time 15 minutes

Cook Time 20 minutes

Servings 2 people

1x2x3x

Cup measurements

Ingredients

• 1.5 cups Cooked idiyappam or Sevai
• 1 Onion
• 1 Tomato Optional
• 1 teaspoon Ginger garlic paste
• ½ Carrot finely chopped
• ¼ cup Green peas
• 1 Green chilli
• 1 teaspoon Red chilli powder
• 1 teaspoon Biryani masala
• ½ teaspoon Garam masala powder
• ⅛ teaspoon Turmeric
• 2 tablespoon Coriander leaves finely chopped

To temper

• 1 tablespoon Oil
• ½ teaspoon Mustard
• 1 teaspoon Cumin seeds
• 1 sprig Curry leaves

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Instructions

• Cook and keep sevai ready as per the instructions given in the package.
• Or prepare idiyappam as I have mentioned in this post.
• Finely chop green chilli, carrot and coriander leaves.
• Heat a kadai with oil and temper with mustard, cumin seeds and curry leaves.
• Add onion and fry until transparent.
• In goes ginger garlic paste and give it a fry. Add chopped tomatoes if adding.
• All the powders – turmeric, garam masala, red chilli, biryani and garam masala. Fry for a minute.
• Add carrot and green peas, required salt and ¼ cup water. Cook covered for 2- 4 minutes.
• Once the veggies are done, add cooked idiyappam/ sevai.
• Toss well until the masala coats the idiyappam well. Garnish with coriander leaves.

Notes

• Usually instant sevai can be cooked by soaking it in hot water for 2 minutes, drain water, steam it.
• Homemade idiyappam gives softest results.
• I found making without tomato gives out best masala flavors.
• Use fresh ginger garlic paste for best flavor. 
• Biryani masala adds flavor and spice to the idiyappam.
• Can be made without vegetables. 

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Step by step photos

1. Cook and keep sevai ready as per the instructions given in the package.
2. Or prepare idiyappam as I have mentioned in this post. Finely chop green chilli, carrot and coriander leaves.
3. Heat a kadai with oil and temper with mustard, cumin seeds and curry leaves. Add onion and fry until transparent.

4. Add ginger garlic paste and give it a fry. In goes chopped tomatoes if adding.

5. All the powders – turmeric, garam masala, red chilli, biryani and garam masala. Fry for a minute.

6. Add carrot and green peas, required salt and ¼ cup water. Cook covered for 2- 4 minutes.

7. Once the veggies are done, add cooked idiyappam/ sevai.

Toss well until the masala coats the idiyappam well. Garnish with coriander leaves.

Serve hot. This tastes great as such, but if you want you can serve with coconut chutney.