Chettinad Idiyappam Recipe
Chettinad Idiyappam is a flavorful and wholesome South Indian breakfast dish, combining soft, delicate rice noodles (idiyappam) with a vibrant mix of sautéed vegetables and aromatic spices. The addition of fresh ginger, garlic, and shallots lends a delightful fragrance to the dish, while the colorful vegetables and sesame oil bring out the dish’s authentic, regional taste. Whether you’re familiar with South Indian cuisine or exploring new flavors, this recipe is an ideal option for a nutritious and satisfying breakfast.
Ingredients
Ingredient | Quantity |
---|---|
Idiyappam (Rice Noodles) | 300 grams, soaked in hot water |
Shallots | 10, halved |
Fresh Red Chilli | 2, adjust according to heat |
Carrot (Gajjar) | 1/2, peeled and thinly sliced |
Green Bell Pepper (Capsicum) | 1/4, thinly sliced |
Red Bell Pepper (Capsicum) | 1/4, or yellow, thinly sliced |
Cabbage (Patta Gobi/ Muttaikose) | 1/4 cup, shredded |
Garlic | 3 cloves, grated |
Ginger | 1/2 inch, grated |
Sesame Oil (Gingelly Oil) | 2 teaspoons |
Salt | to taste |
Spring Onion Greens | finely chopped, for garnish |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Servings
- Serves 4
Cuisine
- Chettinad (South Indian)
Course
- South Indian Breakfast
Diet
- Vegan
Instructions
-
Prepare the Vegetables: Start by heating a pan over medium heat and adding the sesame oil. Once the oil is hot, add the grated ginger and garlic. Stir well for 30 seconds until they release their aromatic fragrance.
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Cook the Shallots: Add the halved shallots to the pan and sauté them for a few minutes until they turn translucent, releasing their natural sweetness and aroma.
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Add the Vegetables: Next, add the thinly sliced carrot, green bell pepper, red bell pepper, and shredded cabbage to the pan. Stir well to mix with the shallots and cook over low to medium heat. Fry the vegetables until they become fork-tender and slightly caramelized.
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Seasoning: Add salt to taste and fresh red chili paste (adjust the amount based on your desired heat level). Stir to combine, ensuring the vegetables are evenly coated with the seasoning.
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Combine with Idiyappam: Once the vegetables are cooked, add the soaked idiyappam (rice noodles) to the pan. Toss the noodles and vegetables together over high heat for about 1 to 2 minutes. The idiyappam should be heated through and lightly crisped on the edges.
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Garnish and Serve: Remove the pan from the heat and garnish with finely chopped spring onion greens. Serve your Chettinad Idiyappam with a side of coconut chutney or tomato chutney for a delicious, wholesome breakfast.
Serving Suggestions
Chettinad Idiyappam is best enjoyed with freshly made coconut chutney or tangy tomato chutney, which complements the mild spiciness of the dish. For an extra burst of flavor, a dollop of coconut oil or a sprinkle of freshly chopped coriander can be added before serving.
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | 150 kcal |
Protein | 3g |
Carbohydrates | 30g |
Fiber | 3g |
Fat | 4g |
Sodium | 150mg |
Sugars | 5g |
Chettinad Idiyappam is an incredibly versatile and nutritious meal, offering a great balance of flavors and textures. The softness of the idiyappam, combined with the crunch of fresh vegetables and the subtle heat from the chilies, makes it a perfect start to your day. Its rich, tangy seasoning from the ginger and garlic is a hallmark of Chettinad cuisine, known for its bold and aromatic dishes.
Ideal for vegan diets and those seeking a gluten-free option, this dish brings the taste of Tamil Nadu’s famous Chettinad region right into your kitchen.