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 aromatic, gut-friendly Poondu Kuzhambu - a comforting, homestyle meal for any evening.
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.
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Light Idiyappam with aromatic, gut-friendly Poondu Kuzhambu - a comforting, homestyle meal for any evening.
This chettinad dish is perfect for dinner. With 580.1800000000001 calories and 10.83g 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.
Serving size: 1 cup
Prepare the tamarind extract by soaking the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp well and strain the liquid, discarding the solids. Set this tamarind water aside.
Heat the sesame oil in a heavy-bottomed pan or clay pot over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.
Add the fenugreek seeds, urad dal, and broken dried red chillies. Sauté for about 30 seconds until the dal turns a light golden brown. Be careful not to burn the fenugreek. Immediately add the curry leaves and asafoetida, and stir for 10 seconds.
Add the peeled garlic cloves and sauté for 3-4 minutes until they are fragrant and develop light golden spots. Then, add the sambar onions and continue to sauté for another 4-5 minutes until they become soft and translucent.
Add the finely chopped tomato and cook for 3-4 minutes until it breaks down and becomes mushy. Lower the heat, add the turmeric powder and sambar powder, and stir continuously for 1 minute until the raw aroma of the spices disappears.
Pour in the prepared tamarind extract along with the remaining 1.5 cups of water. Add the salt and jaggery, stirring well to combine everything. Bring the mixture to a vigorous boil over medium-high heat.
Reduce the heat to low, cover the pan, and let the kuzhambu simmer for 15-20 minutes. The gravy will thicken, the garlic will become tender, and you will see a layer of oil separating and floating on top, which indicates it's cooked perfectly.
Turn off the heat and let the kuzhambu rest for at least 15-20 minutes before serving. This allows the flavors to deepen. Serve hot with steamed rice, idli, or dosa.