Masala tomato idiyappam made healthy with sprouts and flavorful with the spices that will fill your home with aroma.
Masala tomato idiyappam is the first prize winning recipe in the Zak Salaam India 'Suvai's Little Star Chef' at Singapore expo last weekend, where I was one of the judges for the cooking competition.
Our criteria for the judgement was very simple mainly with taste of the food, effective usage of the Suvai foods product along with other few things.
There were more than 15 kids interested to participate in the competition. We had to restrict the entries because of space and time concern.
I was awestruck by all the kid's enthusiasm in participating in the competition as well as their interest in cooking.
Such competitions bring out the talent and boosts confidence in the kids in their age group.
Initially when we discussed about organising this competition, I was very confident that there will be overwhelming response as I know parents will definitely encourage their children in holidays to participate in the competition like these.
As I expected, the response was really good. The entries were a mixture of creative, healthy as well as innovative recipes.
Most of the kids presented the dish so well and concentrated in cleanliness and healthy ingredients too.
So this masala tomato idiyappam by Sanjana Yugan was really tasting spot on.
To add on, it was healthy with sprouts, flavourful too. Thank you Sanjana and her mom Mahalakshmi for this wonderful recipe!
I tried and it came out exactly how it was tasting the other day at the competition.
I kept the recipe same but there might be very very slight difference in the method though.
Step by step
- Prepare idiyappam as per your way. Refer notes for details. Heat a kadai with oil and temper with mustard, urad dal, fennel seeds. Add chopped garlic, green chilli and finely chopped mint, coriander leaves.
2. Add chopped onions, fry until transparent. Add chopped tomatoes and salt along with kitchen king masala, turmeric and red chilli powder.
3. Cook until the tomatoes and masala turns mushy. Add sprouts.
4. Add cooked idiyappam. Mix well and drizzle little ghee before switching off the flame.
Serve as such or with coconut chutney.
Masala tomato idiyappam
- 2 cups Idiyappam -
- 1 Onion
- 1 Tomato large
- 1 Garlic chopped
- 1 Green chilli
- 2 tablespoon Moong sprouts
- 1 teaspoon Kashmiri Red chilli powder
- ½ teaspoon Kitchen king masala
- ¼ teaspoon Turmeric
- 8 Mint leaves
- 1 tablespoon Coriander leaves , chopped
- 1 teaspoon Ghee
- 1 tablespoon Oil
- ½ teaspoon Mustard seed
- 1 teaspoon Urad dal
- ½ teaspoon Fennel
- 1 sprig Curry leaves
- Prepare idiyappam as per your way. Refer notes for details.
- Heat a kadai with oil and temper with mustard, urad dal, fennel seeds.
- Add chopped garlic, green chilli and finely chopped mint, coriander leaves.
- Add chopped onions, fry until transparent.
- In goes chopped tomatoes and salt along with kitchen king masala, turmeric and red chilli powder.
- Cook until the tomatoes and masala turns mushy.
- Add sprouts, cooked idiyappam.
- Mix well and drizzle little ghee before switching off the flame.
- You can use suvai foods ready to eat idiyappam if in singapore (3 pieces)
- I used concord sevai. I soaked in hot water for 2 mins, drained the water completely and steamed for 4 minutes before using in the recipe.
- Kashmiri red chilli powder is less spicy and gives more bright red colour to the dish. So if you use regular chilli powder, reduce the amount according to your spice level.
- Fennel and kitchen king masala along with mint and coriander leaves adds great flavour.
- To sprout green moon, soak 1 - 2 tablespoon of green moong overnight, next day drain the water and keep inside a hot pack. next day it would have sprouted well to use in the recipe.