Idiyappam, Cherupayar Curry and Pappadam

Ingredients

• 1 cup Green Gram (Rinsed well)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 1 cup Grated Coconut (Fresh or frozen)
• 0.5 tsp Cumin Seeds
• 3 cloves Garlic
• 2 pcs Green Chili (Adjust to your spice preference)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chili (Broken in half)
• 4 pcs Shallots (Thinly sliced)
• 1 sprig Curry Leaves (About 10-12 leaves)

Instructions

1. 1

   Cook the Green Gram

   • Wash the green gram thoroughly. For faster cooking, you can soak it in water for 30-60 minutes.
   • In a pressure cooker, combine the drained green gram, 3 cups of water, and 1/4 teaspoon of turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is soft but still holds its shape. This should take about 15 minutes.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare the Coconut Paste

   • While the dal is cooking, add the grated coconut, cumin seeds, garlic cloves, green chilies, and the remaining 1/4 teaspoon of turmeric powder to a blender jar.
   • Add about 1/4 cup of water and grind to a smooth, fine paste. Add a little more water, one tablespoon at a time, if needed to help with grinding.
3. 3

   Combine and Simmer

   • Once the pressure has released, open the cooker. Lightly mash some of the cooked dal with the back of a ladle for a creamier consistency.
   • Place the cooker back on the stove over low-medium heat. Stir in the ground coconut paste and salt.

Ingredients

• 8 pieces Urad Dal Pappadam (Plain or with peppercorns (kali mirch) are common choices.)
• 1 cup Vegetable Oil (For deep frying. Use a neutral oil with a high smoke point like sunflower or canola oil.)

Instructions

1. 1

   Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.

2. 2

   Method 1: Deep Frying (Classic Method)

   • Pour vegetable oil into a kadai or a small, deep pan to a depth of about 1 inch. Heat over medium-high flame for 2-3 minutes.
   • To test the oil temperature, drop a tiny piece of pappadam into it. If it sizzles and expands immediately, the oil is ready.
   • Using tongs, gently slide one pappadam into the hot oil. Lightly press the center with the tongs to ensure even cooking. It will puff up in 3-5 seconds.
   • Quickly flip it over and cook for another 2-3 seconds. It should be a pale cream color, not brown.
   • Remove the pappadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all pappadams, frying one at a time.
3. 3

   Method 2: Roasting over Open Flame (Smoky Flavor)

   • Turn on a gas stove to a low-medium flame.
   • Using a pair of long metal tongs, hold one pappadam about 2-3 inches above the flame.
   • Continuously and quickly move the pappadam over the flame, flipping it every few seconds to cook it evenly and prevent burning.
   • The pappadam will start to bubble, change color, and become crisp in about 20-30 seconds.
   • Once it's cooked with a few characteristic charred spots, it's ready. Be vigilant as it can burn in an instant.
4. 4

   Method 3: Microwaving (Oil-Free Method)

   • Place one or two pappadams on a microwave-safe plate, ensuring they do not overlap.
   • For a more even cook, you can lightly brush both sides with a tiny amount of oil, but this is optional.
   • Microwave on high power for 30-45 seconds. The pappadam will cook and become crisp.
   • Keep a close watch as cooking times vary greatly between microwaves. If it's not fully cooked, microwave in 10-second intervals until done.
5. 5

   Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.