Pulli idiyappam (Tamarind idiyappam) - Preparation time 15 mins
Make idiyappam using idiyappam flour and idyappam mould (refer to making of idiyappam dough). Steam it in idli cooker for few mins. Color will change slightly when idiyappam is done. Transfer to a plate, leave it to cool. It will be like noodles make it to pieces. I love this puli idiyappam very much because of spicy and sour taste.
Ingredients:
Tamarind juice or extract - 1 tbsp (or extracted from 1 lemon)
Red chili - 3 broken to pieces (remove the seeds)
Sesame oil - 2 tbsp
Salt - to taste
Curry leaves - 6
Salt - as required
Mustard - 1/4 tsp
Turmeric - 1/4 tsp
Split Urad dhal - 1 tbsp
Split bengal gram - 1 tbsp
Preparation method:-
In a kadai add sesame oil, mustard to splutter, urad dhal, bengal gram to golden brown. Now add chili, few curry leaves. Slightly sortae.
Add tamarind juice, salt and turmeric. Leave this to boil so the raw smell of tamarind extract will goes off. When boils switch of the flame.
Add the cooked idiyappam (2 cup),little more fresh curry leaves. Add 1 tbsp of sesame oil if required and mix well. Taste it and correct the salt level.
Mix well till all the ingredients blend with idiyappam.
This is very tasty, easy to cook idiyappam. During weddings they used to serve this dish along with other tiffen items like idli gosthu, poori and potato masal, sweets, vadai, dosai, etc.
Make idiyappam using idiyappam flour and idyappam mould (refer to making of idiyappam dough). Steam it in idli cooker for few mins. Color will change slightly when idiyappam is done. Transfer to a plate, leave it to cool. It will be like noodles make it to pieces. I love this puli idiyappam very much because of spicy and sour taste.
Ingredients:
Tamarind juice or extract - 1 tbsp (or extracted from 1 lemon)
Red chili - 3 broken to pieces (remove the seeds)
Sesame oil - 2 tbsp
Salt - to taste
Curry leaves - 6
Salt - as required
Mustard - 1/4 tsp
Turmeric - 1/4 tsp
Split Urad dhal - 1 tbsp
Split bengal gram - 1 tbsp
Preparation method:-
In a kadai add sesame oil, mustard to splutter, urad dhal, bengal gram to golden brown. Now add chili, few curry leaves. Slightly sortae.
Add tamarind juice, salt and turmeric. Leave this to boil so the raw smell of tamarind extract will goes off. When boils switch of the flame.
Add the cooked idiyappam (2 cup),little more fresh curry leaves. Add 1 tbsp of sesame oil if required and mix well. Taste it and correct the salt level.
Mix well till all the ingredients blend with idiyappam.
This is very tasty, easy to cook idiyappam. During weddings they used to serve this dish along with other tiffen items like idli gosthu, poori and potato masal, sweets, vadai, dosai, etc.
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