Chettinad Thalicha Idiyappam – Idiyappam flavored with buttermilk and seasoned with onions, red and green chillies.
Chettinad cuisine is not only about delectable spicy foods but they also include exotic dishes made with very simple ingredients. Chettinad Thalicha Idiyappam is a perfect example for that. Steamed idiyappams are dipped in buttermilk and seasoned with simple ingredients. The taste is really awesome and even better when served with chettinad kosamalli, a delicious side dish made with potato and brinjal. I came across the name of this recipe for the first time in an interview with Mrs.Revathi Shanmugam, that was published in Aval Vikatan. I adapted the recipe from Solai Achi’s Blog and made some changes to the measurements to suit my taste. Here goes the recipe of chettinad thalicha idiyappam!
Chettinad Thalicha Idiyappam Recipe:
Cuisine : South Indian – Chettinad
Category : Breakfast / Dinner
Makes : 4 servings
Preparation Time : 10 min
Cooking Time : 10 min
1 cup : 240 ml
- 12 cakes of Steamed Idiyappam (I made using readymade idiyappam flour)
- 2 tbsp Curd
- 15 Small Onions or 1 big Onion, chopped
- 1 Green Chilli, chopped
- 1 Red Chilli, broken
- 1/2 tsp Mustard
- 1 tsp Urad Dal
- A sprig of Curry Leaves
- 1 tbsp Oil
- Salt as required
1. Beat the curd well. Add 2 cups of water and salt to taste. Dip the steamed idiyappam cakes in this water and take them out immediately. Squeeze all the cakes to drain the excess water. This adds a slight sour taste to the idiyappam.
2. Break the strands into smaller ones with your hands.
3. Heat the oil in a pan. Season with mustard, urad dal and curry leaves. Add the chopped onions, chopped green chilli and broken red chilli. Saute with a pinch of salt till golden brown. Switch off the stove.
4. Add the idiyappam and mix everything well. This delicious chettinad thalicha idiyappam tastes excellent with kosamalli. You can also serve this with kurma or any other side dish of your choice.