November 22, 2016

Idiyappam Bagala Bath / Thayir Santhagai / Curd String Hooper




     Idiyappam Variants are usually Lemon, Tomato and Coconut Milk. Curd Santhagai can also be another good variant just like Curd Semiya. This is quick to make one more variety for Idiyappam base.

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Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 5 mins  | Cooking Time: 2 mins | Yields: 3 cups

Ingredients:
Idiyappam (Click here for Homemade Santhagai Recipe)
2 cups
Curd
¾ - 1 cup
Milk
1/2 cup
Salt
To taste
To Grind:

Green Chilli
2
Ginger
1 inch
To Temper:

Coconut Oil
1 tbsp
Mustard Seeds
½ tsp
Urad Dal
½ tsp
Cashew Nuts (optional)
10
Curry Leaves
1 spring
Asafoetida / Hing
¼ tsp
Dry Grapes
2 tsbp
To Garnish:

Chopped Coriander Leaves
1 tbsp

Procedure:
1. Grind green chillies and ginger into a coarse paste without water. Keep it aside.
2. Add coconut oil in a pan, add mustard seeds and urad dal. Wait for popping.
3. Then add curry leaves and cashew nuts and sauté till they become golden color.
4. Add hing and sauté for a min.
5. Now add the ground paste (from 1) and fry till the raw smell goes off.
6. Finally add the dry grapes and fry till they become swollen . Allow it to cool down completely.
7. Then add this temper (from 6), milk and curd into the string hoopers. Mix them gently.
8. Garnish with chopped coriander leaves and serve.

Note:
1. Use any odorless oil instead of coconut oil.
2. Adjust the curd and milk level according to your taste.
3. Use any type of string Hooper.


1 comments:

Alboni - Boni's Healthy Twists said...

Nice dish ... great flavour of ginger and green chilli , love it .... !!!

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