Muttai Kothu Idiyappam
A popular South Indian street food delight! Soft, steamed rice noodles are shredded and stir-fried with scrambled eggs, onions, and a vibrant spice mix. A quick and flavorful meal perfect for any time of day.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Preparation
- b.Gently shred the cooked and cooled idiyappam with your hands into small, bite-sized pieces. Set aside. Do not mash them.
- c.Finely chop the onions, tomatoes, and coriander leaves. Slit the green chillies.
- 2
Step 2
- a.Sauté Aromatics (Tadka)
- b.Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
- c.Add the urad dal and sauté for about 30 seconds until it turns light golden.
- d.Add the curry leaves and slit green chillies. Sauté for another 30 seconds until fragrant.
- e.Add the finely chopped onions and a pinch of salt. Sauté for 4-5 minutes until the onions become soft and translucent.
- 3
Step 3
- a.Cook the Masala
- b.Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- c.Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
- d.Add the turmeric powder, red chilli powder, and garam masala. Mix well and cook for 2-3 minutes until the oil begins to separate from the masala.
- 4
Step 4
- a.Scramble the Eggs
- b.Push the masala to one side of the pan. In a separate bowl, crack the eggs and whisk them with 1/2 tsp salt and the black pepper powder.
- c.Pour the whisked eggs into the empty space in the pan. Let them set for about 30 seconds.
- d.Gently scramble the eggs until they are about 80% cooked. Then, mix the scrambled eggs thoroughly with the masala.
- 5
Step 5
- a.Combine and Finish
- b.Add the shredded idiyappam to the pan along with the remaining salt. Toss gently to coat the idiyappam evenly with the egg and masala mixture.
- c.Using a flat spatula, gently chop and mix on the pan (the 'kothu' action) for 2-3 minutes until everything is well combined and heated through.
- d.Turn off the heat. Garnish with finely chopped coriander leaves and a squeeze of lemon juice, if using. Give it a final mix and serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Using day-old or refrigerated idiyappam gives the best texture and prevents it from becoming mushy during stir-frying.
- 2For an authentic street-food experience, use a wide iron tawa and two flat steel spatulas to chop and mix the idiyappam on the pan.
- 3Adjust the amount of red chilli powder and green chillies to suit your preferred spice level.
- 4For a richer flavor, you can add a splash of coconut milk at the end and cook for a minute until it's absorbed.
Adapt it for your goals.
Vegetable Kothu Idiyappam
For a vegetarian version, skip the eggs and add 1 cup of finely chopped mixed vegetables like carrots, beans, peas, and cabbage along with the onions.
Chicken Kothu IdiyappamChicken Kothu Idiyappam
Add 1 cup of shredded cooked chicken along with the idiyappam for a heartier, non-vegetarian meal.
Chettinad StyleChettinad Style
Add 1 teaspoon of Chettinad masala powder along with the other spices for a more robust and aromatic flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Energy Boosting
The idiyappam, made from rice flour, is a good source of carbohydrates, which provide the body with sustained energy to fuel daily activities.
Rich in Antioxidants
Ingredients like turmeric, onions, tomatoes, and curry leaves are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
Idiyappam, also known as string hoppers, are a traditional South Indian and Sri Lankan dish made from rice flour pressed into noodle form and then steamed.