Chettinad Thalicha Idiyappam Recipe

Chettinad Thalicha Idiyappam – Idiyappam flavored with buttermilk and seasoned with onions, red and green chillies.

chettinad thalicha idiyappam recipe

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!

recibites_iconChettinad is a region in the Sivagangai district of Tamilnadu.

Chettinad Thalicha Idiyappam Recipe:

Cuisine : South Indian – Chettinad
Category : Breakfast / Dinner
Makes : 4 servings

Preparation Time : 10 min
Cooking Time : 10 min

Chettinad Thalicha Idiyappam – ReciCode

Dip the steamed idiyappam in salted thin buttermilk → Take them out immediately, squeeze & break into smaller strands → Heat oil & season with mustard, urad dal, curry leaves → Add chopped onions, chopped green chilli, broken red chilli → Saute with a pinch of salt till brown → Switch off the stove → Add the idiyappam → Mix well & serve.


1 cup : 240 ml

Ingredients:

  • 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

How to make Chettinad Thalicha Idiyappam?

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.

Notes

  • Curd should be sour.
  • Steamed idiyappam becomes soggy if left in the buttermilk for a long time. So take them out immediately after dipping.

 

Happy Cooking!

 

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