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 Saisangeet. 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.

Kothu idiyappam recipe

Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 15 mins | Cook time: 20 mins | Serves: 2

Ingredients

Cooked idiyappam / Sevai – 1 & 1/2 cups

Onion – 1

Tomato (Optional) – 1

Ginger garlic paste – 1 tsp

Carrot – 1/2, finely chopped

Green peas – 1/4 cup

Green chilli – 1

Red chilli powder – 1 tsp

Briyani masala – 1 tsp

Garam masala powder – 1/2 tsp

Turmeric – 1/8 tsp

Coriander leaves, finely chopped – 2 tbsp

To temper

Oil – 1 tbsp

Mustard – 3/4 tsp

Cumin seeds – 1 tsp

Curry leaves – 1 sprig

Method

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.

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

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

Add carrot and green peas, required salt and 1/4 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 flavours.
Use fresh ginger garlic paste for best flavor.
Briyani masala adds flavor and spice to the idiyappam
Can be made without vegetables.

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