Masala Idiyappam

Masala idiyappam /  Kothu idiyappam

Ingredients
Cooked idiyappam / Sevai – 1 & 1/2 cups
Onion – 1
Tomato (Optional) – 1
Ginger garlic paste – 1 tsp
Carrot – 1/2, finely chopped
Green peas – 1/4 cup
Green chilli – 1
Red chilli powder – 1 tsp
Briyani masala  – 1 tsp
Garam masala powder – 1/2 tsp
Turmeric – 1/8 tsp
Coriander leaves, finely chopped – 2 tbsp

To temper
Oil – 1 tbsp
Mustard – 3/4 tsp
Cumin seeds – 1 tsp
Curry leaves – 1 sprig

Method
Cook and keep idiyappam/ sevai ( refer the note).
Finely chop green chilli, carrot and coriander leaves.
Heat a kadai with oil and temper with mustard, cumin seeds and curry leaves.
Add onion and fry until transparent.
Add ginger garlic paste and give it a fry.
Add chopped tomatoes if adding.
All the powders – turmeric, garam masala, red chilli, briyani and garam masala.
Fry for a minute.
Add carrot and green peas, required salt and little water. Cook covered for 2- 4 minutes.
Once the veggies are done, add cooked idiyappam/ sevai.
Toss well until the masala coats the idiyappam well.
Garnish with coriander leaves.
Notes:
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Kothu idiyappam or masala idiyappam can be made with homemade soft idiyappam or even the readymade sevai available in stores.
Instant sevai can be cooked by soaking it in hot water for 2 minutes, drain water, steam it.
Homemade idiyappam gives softest results.


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