non-vegetariankosher
chettinad
Chicken Chettinad, Malabar Parotta and Onion Raita
75 min
934 cal
59gProtein
76gCarbs
45gFat
3Recipes
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Light Idiyappam with iron-boosting, perfectly spiced Mutton Liver Fry – a protein-packed, soul-satisfying meal!
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.
Tender pieces of mutton liver cooked in a spicy, aromatic masala of onions, tomatoes, and classic Indian spices. A quick and flavorful dish, perfect as an appetizer or a side with rice or roti.
Serving size: 1 cup
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Light Idiyappam with iron-boosting, perfectly spiced Mutton Liver Fry – a protein-packed, soul-satisfying meal!
This chettinad dish is perfect for breakfast. With 794.13 calories and 45.03g 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 Liver: Thoroughly wash the mutton liver under cold running water. Trim and discard any membranes or tough sinew. Cut into uniform, bite-sized pieces (about 1-inch). Pat the pieces completely dry with paper towels; this is crucial for a good sear.
Sauté Aromatics: Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Cook the Masala: Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they break down and become mushy. Now, add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture.
Cook the Mutton Liver: Add the prepared liver pieces to the pan. Stir gently to coat them evenly with the masala. Increase the heat to medium-high and cook for 8-10 minutes, stirring frequently. The liver will release water first; continue cooking until the water evaporates and the masala clings to the liver pieces. Do not overcook.
Garnish and Serve: Once the liver is tender and cooked through (it should not be rubbery), sprinkle the garam masala and fresh lemon juice (if using). Give it a final stir. Garnish generously with chopped coriander leaves. Let it rest for 2-3 minutes before serving hot with roti, naan, or as a side dish.