Idiyappam and Vegetable Stew

Idiyappam and Vegetable Stew

Prep: 20 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: Kerala

This is a very easy way to make idiyappam – serve it with vegetable stew


  • Idiyappam
  • Rice vermicelli 1 cup
  • Salt 2 tsps
  • Vegetable stew
  • Mixed vegetables, boiled 1 cup
  • Potatoes, boiled, peeled and cubed ½ cup
  • Oil 2 tbsps
  • Green cardamom 1
  • Black peppercorns 4 to 5
  • Fenugreek seeds (methi dana) ½ tsp
  • Mustard seeds 1 tsp
  • Cloves 4 to 5
  • Onion, chopped 2 tbsps
  • Curry leaves 4 to 5
  • Green chillies, slit 2
  • Salt to taste
  • Coconut milk ½ cup
  • Fresh coconut, scraped 2 tsps


  • To make idiyappam, boil sufficient water in a deep non-stick pan, add salt and soak rice vermicelli in it for 2 minutes. Drain and set aside. Discard the cooking liquour.
  • To make vegetable stew, heat oil in a non-stick wok, add green cardamom, black peppercorns, fenugreek seeds, mustard seeds and cloves and saute till the seeds splutter.
  • Add onion, curry leaves and green chillies, mix and saute till onion becomes translucent.
  • Add boiled vegetables, potatoes, salt, ½ cup water and coconut milk. Mix and cook for 2-3 minutes.
  • Add scraped coconut, mix and cook till the stew thickens.
  • Place the idiyappam on a serving plate, transfer the stew into a serving bowl and serve hot.