Muttai Kothu Idiyappam

Name: Muttai Kothu Idiyappam
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 300 g idiyappam (cooked, cooled, and shredded (leftover works best)); 4 pcs egg; 2 pcs onion (medium, finely sliced); 2 pcs green chili (slit lengthwise); 1 inch ginger (finely chopped); 8 pcs curry leaves; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch black pepper powder; 1 pinch garam masala; 1 pinch salt; 2 tbsp coriander leaves (chopped, for garnish); 1 tbsp lemon juice (for finishing)

RATING

4.3/5(35)

TASTE SCORE

8/10

A brilliant way to use leftover idiyappam — shredded string hoppers tossed on a hot griddle with spiced egg scramble, crunchy onions, and a hit of black pepper. This Tamil Nadu street-food favourite is quick, savoury, and endlessly satisfying.

PREP

10m

COOK

10m

SERVES

1 KATORI

247 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Shred the idiyappam.
Take the cooked, cooled idiyappam and gently shred it with your fingers into fine, rice-like strands. Spread on a plate and keep ready.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide kadai or flat griddle over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds and curry leaves, sauté until fragrant (10 sec).
4.Add slit green chilies and chopped ginger, stir briefly.
saute · ~5 min
Sauté the onions until soft and golden.
1.Add finely sliced onions to the pan.
2.Sprinkle a pinch of salt to help them soften faster.
3.Sauté on medium heat until the onions turn translucent and lightly golden at the edges (4-5 min).
mix · ~3 min
Scramble the eggs into the onion mixture.
1.Crack the eggs directly into the pan over the sautéed onions.
2.Add turmeric powder and red chili powder.
3.Scramble vigorously with the spatula, mixing the eggs into the onions as they cook.
4.Cook until the eggs are just set and crumbly (2-3 min).
TIPKeep the heat medium-high and stir continuously — you want soft, fluffy scrambles coating the onions, not a dry egg lump.
other · ~3 min
Toss in the shredded idiyappam and stir-fry.
1.Add the shredded idiyappam to the egg-onion mixture.
2.Sprinkle black pepper powder and garam masala.
3.With two spatulas or a spatula and a spoon, toss everything together on high heat for 2-3 minutes.
4.Keep scraping the bottom of the pan so nothing sticks. The idiyappam should heat through and pick up a few crispy bits.
TIPDon't stir gently — you want to break and mix the idiyappam further. A few golden-brown, slightly crispy strands from the griddle add wonderful texture.
garnish · ~1 min
Finish with lemon juice and coriander.
Turn off the heat. Squeeze lemon juice over the kothu and toss once. Transfer to a serving plate and garnish liberally with chopped coriander leaves.
serve
Serve hot, straight from the griddle.
Serve immediately with coconut chutney or plain yogurt on the side. This dish is best enjoyed piping hot.
TIPMuttai Kothu Idiyappam waits for no one — the texture is at its peak in the first few minutes off the heat.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old idiyappam; it shreds more cleanly and doesn't turn mushy.
2
Keep the heat high when tossing the idiyappam to get those coveted crispy bits.
3
Scramble the eggs on medium-high heat and stir constantly for soft, fluffy curds.
4
Add a pinch of salt while sautéing onions to draw out moisture and speed up browning.
5
Finish with a generous squeeze of lemon juice to brighten all the spices.
6
Serve immediately; the texture degrades quickly as it cools.

RECIPE VARIATIONS