This is a simple and a very easy snack made with some leftover Idiyappam (String Hoppers). In fact, it happens to be a very popular breakfast in Kerala. Very delicious, healthy and wholesome, they can be relished as an evening tea-time snack along with coconut chutney. It is also an ideal option for a lunch box meal. So check out the step by step pictorial recipe to prepare it.
- 2-3 leftover idiyappam balls, shredded
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 tsp. urad dal (split black gram)
- 1 onion, chopped
- 2 green chilies, slit
- 1 sprig curry leaves
- 1" ginger grated
- 1 cup chopped mixed veggies (carrot, beans, red cabbage, peas, potato, etc.)
- salt to taste
- 1 tsp. sambar powder / idli podi (gunpowder)
- 2-3 tbsp. roasted cashew nuts
- coriander leaves to garnish
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, urad dal, onion, green chilies and ginger. Saute for a few seconds.
Now add the mixed veggies and continue to fry for a minute. Add some water and cook, covered till they are soft.
Then add the shredded idiyappam, salt and sambar powder. Saute for 2 minutes. When done, switch off the flame.
Add the coriander leaves and give it a toss. Garnish with roasted cashew nuts and serve.
Heat oil & temper with mustard seeds. Then add curry leaves, urad dal,
onion, green chilies & ginger. Sauté for a few seconds.
Add mixed veggies & fry for a minute. Add some water & cook,
covered till they are soft.
Then add shredded idiyappam, salt & sambar powder. Sauté
for 2 minutes. When done, switch off the flame.
Add chopped coriander leaves & give it a toss.
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