

Lemon Rice with Indian Fish Fry
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
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Light idiyappam with creamy, protein-packed egg kurma and sweet coconut milk. So good!

Delicate, thread-like steamed rice noodles from South India. Idiyappam, also known as string hoppers, is a light and healthy breakfast that pairs wonderfully with sweet coconut milk or savory curries.
Serving size: 4 pieces
Soak and Grind the Rice: Wash the raw rice thoroughly in running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 hours, or overnight. Drain the water completely. Add the soaked rice to a high-speed blender or wet grinder. Add about 1 cup of fresh water and grind to a very smooth, fine batter. Add more water in small increments as needed to get a smooth, flowing consistency, similar to dosa batter.
Cook the Dough: Pour the ground batter into a heavy-bottomed non-stick pan. Add the salt and sesame oil to the batter and mix well. Place the pan on medium-low heat. Stir continuously to prevent lumps from forming. The batter will start to thicken. Keep stirring and cooking for about 8-10 minutes until it comes together as a single, non-sticky, soft dough ball.
Prepare and Press the Dough: Transfer the hot dough to a large bowl or plate. Let it cool for 3-4 minutes until it's warm enough to handle. While it's still warm, grease your hands with a little oil and knead the dough for 1-2 minutes until it's smooth and pliable. Grease your idiyappam press (sevai maker) and the idli plates or steamer trays. Take a portion of the warm dough and fill the press. Press the dough onto the greased plates in a circular motion to form noodle nests.

A creamy and aromatic South Indian egg curry made with a rich coconut and cashew paste. This flavorful dish is perfect with parottas, chapatis, or steamed rice for a comforting meal.
Serving size: 1.5 cup

A comforting and traditional South Indian sweet beverage made from fresh coconut milk, sweetened with jaggery, and delicately spiced with cardamom and dry ginger. Traditionally served with appam or idiyappam, it's also a soulful drink on its own.
Serving size: 1 cup


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Light idiyappam with creamy, protein-packed egg kurma and sweet coconut milk. So good!
This tamil dish is perfect for dinner. With 1037.56 calories and 24.73g of protein per serving, it's a nutritious choice for your meal plan.
Steam the Idiyappam: Boil water in a steamer or idli cooker. Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.
Prepare the Eggs and Paste
Temper Spices and Sauté Aromatics
Build the Gravy Base
Extract Fresh Coconut Milk
Prepare the Jaggery Syrup
Combine and Flavor
Serve
Combine and Simmer the Kurma
Garnish and Serve