In Tamilnadu hotels, Idiyappam is served with vegetable kurma and sweet coconut milk. Idiyappam kurma is a popular restaurant combo. As I mentioned in my idiyappam recipe post , usually we make varieties of idiyappam when we have guests. Recently I tasted idiyappam in some restaurants. I loved the way it was served with sweetened coconut milk and mixed vegetable kurma. So I too started making the same way for my guests. WhenI make idiyappam for breakfast , I make this kurma and coconut milk as accompaniments as it is heavy and takes more time to digest. But If I make idiyappam for dinner , I just prepare some i idiyappam varieties like lemon , puli or paruppu idiyappam which are easily digestible. I got this idiyappam kurma recipe from Mrs.Mallika badrinath’s cookbook. I have tried this several times. It comes out very well. We love this veg kurma a lot. Do try this for idiyappam , you’ll love it for sure. I think it tastes good for rotis as well. But I have not tried it personally.
Here is the link for mixed vegetable kurma I make for roti. Check if interested !
INGREDIENTS
1 cup – 250ml
- Mixed vegetables – 2 cups (carrot ,beans , peas ,potato)
To saute in oil
- Cooking oil – 2 tbsp
- Cinnamon – 1no
- Cloves – 2 nos
- Elachi –1 no
- Big onion – 1 no
- Tomato – 1 no
- Green chilli – 1 no
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1 – 1.5 tsp (use Kashmiri powder,else you won’t get this color)
- Dhania powder /coriander seeds powder – 1 tsp
- Garam masala powder – 1/2 tsp
- Kasuri methi – 1/2 tsp
- Fresh curd – 1/3 cup
- Boiled Milk – 2 -3 tbsp
To grind
- Grated coconut – 1/4 cup
- Cashew nuts – 5 nos
- Poppy seeds – 2 tsp(soak in little hot water before grinding)
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METHOD
- Chop all the vegetables finely and pressure cook in high flame for one whistle. Set aside.
- Grind all the ingredients given above to a smooth paste. Keep aside.
- In a kadai , heat oil and saute the cinnamon , cloves , elachi , big onions , tomato , green chillies . Saute till tomato turns mushy. Then add the turmeric powder , dhania powder , red chilli powder and salt. Saute for few minutes.
- Now add the cooked vegetables , ground coconut mixture and curd. Mix well and allow it to boil for few minutes. Lastly add the garam masala powder and crushed kasuri methi .Mix well ,leave for a roll boil. Add milk at the end to adjust consistency. Switch off the flame. Garnish with coriander leaves.
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Serve with idiyappam and enjoy ! It tastes divine 🙂
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