Idiyappam with vegetable kurma

Method

1. Peel and cut 200 g (~1 medium) potato and 120 g (~1 medium) carrot into 1–2 cm cubes and 80 g beans into 2 cm lengths. Chop 120 g (~1 medium) onion, 80 g (~½ medium) tomato and 10 g ginger. Slit 1½ green chilli lengthwise.
2. Blend 80 g thawed coconut with 1½ tsp garam masala and 160 ml (about ¾ cup) water in the small mixer jar for 1 minute, into a smooth paste.
3. Heat 1 tbsp coconut oil in the kadai on medium heat for 1 minute. Add ¾ sprig curry leaves, the onion and ginger and cook 3–4 minutes until soft. Add the tomato and cook 3 minutes until mushy.
4. Add the potato, carrot, beans, 60 g peas, half of the 1¾ tsp salt and 480 ml (about 2 cups) water. Cover and simmer on medium-low heat for 10–12 minutes, until a knife slides easily into the potato.
5. Stir in the coconut paste and simmer on low heat for 3 minutes, until it thickens and coats the vegetables. Take out a toddler portion now.
6. Add the slit chilli to the rest and simmer 2 minutes more. Turn off and cover.
7. Bring 360 ml (about 1½ cups) water to a rolling boil in a saucepan on high heat (or use the kettle).
8. Put 280 g idiyappam flour and the rest of the salt in a mixing bowl. Pour in the boiling water a little at a time, stirring with a spoon (it is too hot for hands), for about 1 minute, until the crumbs come together. Stop adding water once it forms a soft dough; you may not need it all.
9. Cover and rest 5 minutes, until cool enough to touch. Knead with oiled hands for 2 minutes into a soft, smooth dough like play-dough, with no cracks. If it cracks, knead in a spoon of hot water.
10. Put about 3 cm of water in the idli steamer and bring it to the boil on high heat, about 5 minutes. Lightly grease the idli plates.
11. Fit the fine star disc in the idiyappam press and fill it with dough. Press in small circles over each mould to make one thin, lacy layer of strings.
12. Stack the plates in the steamer, cover and steam on medium-high heat for 8–10 minutes, until the strings look glossy and no longer feel sticky. Rest 2 minutes, then lift each one out with a spoon.

Tips

• Short on time? Cook the vegetables in the pressure cooker to 1 whistle, then add them to the onion and tomato.

Keeping and freezing

• Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
• Freezer: does not freeze well; eat within the fridge time.

Good to know

• Asthma: buy frozen grated coconut without sulphites (220–228).
• Toddlers: take their portion out before adding chilli or pepper.