How to Prepare Coconut Milk Vegetable Idiyappam Recipe
Ingredients:
- Rice Flour – 4 cups
- Coconut – 1 (whole)
- Small onions (finely chopped) – ½ cup
- Carrots – 2 (finely chopped)
- Beans – 10 (finely chopped)
- Potato – 1 (finely chopped)
- Green Peas – ½ cup
- Ginger – small piece (peeled)
- Green Chilies – 5
- Turmeric Powder – ½ teaspoon
- Cinnamon – 3 small sticks
- Cloves – 4
- Curry Leaves, Coriander Leaves – a little
- Lemon – 1
- Coconut Oil – 2 tablespoons
- Salt – as required
Cooking Method:
Grate the coconut and extract milk twice; keep the first and second coconut milk separately. Grind the ginger and green chilies with a little water and extract the juice.
In a wide bowl, mix rice flour with the required amount of salt. Pour in lukewarm water and knead it into a smooth dough. Fill the dough into an idiyappam press and steam the idiyappam. Apply a little coconut oil on your hands and gently separate the steamed idiyappam strands so they don’t stick to each other.
In a wide pan, heat coconut oil. When hot, add cinnamon, cloves, and curry leaves for tempering. Then add finely chopped shallots and sauté. Next, add chopped carrots, beans, potato, green peas, and turmeric powder. Sauté for a while. Add the second coconut milk, reduce the heat to medium, and cook the vegetables until done.
Once the vegetables are cooked, add the ginger–green chili juice and salt. Stir well and let it boil until the raw smell of ginger disappears.
Now add the first coconut milk. When it just begins to simmer, add the separated idiyappam and mix gently. Finally, add chopped coriander leaves and lemon juice. Remove from heat. Serve hot with coconut chutney.