Idiyappam with Kerala Kadalai Curry

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 Curry Base (8-10 minutes)

• In the same pan, heat the remaining 1 tbsp of coconut oil over medium heat.
• Add the mustard seeds. Once they begin to splutter, add the broken dried red chilies and curry leaves. Sauté for 30 seconds.
• Add the finely chopped onions and sauté until they become soft and translucent, about 4-5 minutes.
• Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma fades.
• Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes break down and become soft and pulpy, about 5-6 minutes.

Combine and Simmer the Curry (10-12 minutes)

• Add the ground coconut masala paste to the pan. Sauté for 2-3 minutes, stirring constantly, until the oil begins to separate slightly from the paste.
• Add the cooked chickpeas along with their cooking liquid. Stir in the garam masala and the remaining 3/4 tsp of salt.
• Mix everything thoroughly. If the gravy is too thick, add up to 1 cup of hot water to achieve your desired consistency.
• Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes to allow the flavors to meld beautifully.

Final Touches and Serving

• After simmering, check the seasoning and adjust the salt if necessary.
• For a thicker gravy, you can lightly mash a few chickpeas against the side of the pan with a spoon.
• Let the curry rest for 10 minutes before serving. Serve hot with traditional Kerala accompaniments like puttu, appam, idiyappam, or with steamed rice.