Idiyappam Kurma | Kuruma for Idiyappam | Side dish for Idiyappam

Idiyappam Kurma is a special side dish, which you can prepare for the Idiyappam. In most South Indian hotels, you can see, this kurma being served as accompaniment to the idiyappams along with the sweetened coconut milk. I always wanted to prepare this kurma at home, but my kids and my hubby always ask for coconut milk and I end up preparing coconut milk only. So last saturday, I prepared this finally with less spicy and my son loved the taste very much, and asked to prepare this Idiyappam kurma in coming days along with the coconut milk. You can also have this kuruma for Aappams as well. 

You can check some other breakfast items from the given links.

Podi oothappam

Quinoa Idly

Rava Kichadi
Semiya Upma

Khara Pongal

Banana Kuzhipaniyaram

Rava Idly
Ragi Semiya Upma

Idiyappam Kurma

Preparation time: 10 min | Cook Time: 15 min | Serves: 5

Recipe Category: Sidedish | Recipe Cuisine: South Indian

Ingredients

Ingredients I
Fresh veggies - 1 cup ( I used carrot, green peas, corn, beans, potato )

Onion - 1 big chopped

Tomato - 1 big chopped

Oil - 2 tbsp

Bay leaf - 1 crushed

Cloves - few

Cinnamon Stick - 1 crushed

Star anise - 2

Cardamom - 1

Green chilli - 1

Chilli powder - 1 tsp

Coriander powder - 1.5 tsp

Turmeric powder - 1/5 tsp

Garam masala - 1/2 tsp (optional)

Curd / Yoghurt - 2 tsp

Coriander leaves - few chopped

Ingredients II
Grated Coconut

Fennel seeds - 1/4 tsp

Poppy seeds - 1/5 tsp

Green chilli - 1

Method to Prepare Idiyappam Kurma

1. Cut the veggies into small pieces. Pressure cook them for 1 whistle adding a pinch of salt. (Do not throw the water away. You can use it in this kurma or use for preparing the Vegetable soup)

2. Now grind the ingredients mentioned in Ingredients II.

3. In a kadai, add oil and when it is hot, add the spices - cloves, cinnamon stick, bay leaf, cardamom, fennel and fry for 2 min. Add the onion and sauté till translucent. Add the ginger garlic paste, green chilli and tomato and sauté well again.

4. Add the chilli powder, coriander powder, turmeric powder and asafoetida. Add the cooked veggies and required water and cook for another 3 to 4 min. Add the coconut paste.

5. Again cook for another few min till the raw smell of coconut goes. Now add the curd finally and cook for another 5 min. Garnish with coriander leaves and switch off the stove.

6. Serve the tasty Kuruma with the idiyappam or appams. 

Yummy Idiyappam Kurma is ready to be served.

Notes:

1. If you do not like to add chilli powder to this kuruma, you can avoid it and increase the amount of green chillis.

2. You can soak some cashews and grind along with coconut to give richer taste. 

Rava Payasam | Sooji Kheer | Semolina Kheer

Rava Payasam or sooji kheer is one of the easiest payasam which you can make when you have sudden guests at home. I feel anything with rava makes life easier when we are not prepared what to cook or feel lazy to prepare 😜. I wanted to click some sweet recipe with my new camera and I was thinking so many recipes and finally end up with this easy dessert Rava Payasam.

You can view some of the delicious Payasam / Kheer recipe from the below links...
Carrot Kheer
Javvarisi Payasam
Semiya Payasam
Paneer Kheer
Pasta Payasam
Quinoa Payasam
Mango Payasam

So let's go to the easy Rava Payasam Recipe. 

Rava Payasam Recipe

Preparation time: 5 min | Cook Time: 10 min | Serves: 4

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients

Semolina / Rava - half cup

Full cream milk - 2 cups

Water - 1 cup

Sugar - 3/4 cup ( can increase or decrease according to your tastebuds )

Ghee - 2 tsp

Cashew nuts - few

Raisins - few 

Cardamom - 2 (crushed nicely or 2 pinch of cardamom powder) 

Saffron - a pinch to give nice colour (optional)

Method 

1. In a large pan, add 1 tsp ghee and when slight hot, add the rava.

2. Start frying the rava ( 3 to 4 min in low flame ) and keep it aside. (Do not over fry, as it may turn the rava to brown colour and payasam does not look good ).

3. In the same pan add the remaining ghee and start frying the cashews and the raisins separately and keep them aside. 

4. In the same pan, add the milk and boil it. Meanwhile, crush some cardamom and add to it.

5. Make the flame to low and add the roasted rava little by little.

6. Rava starts to cook and the payasam / kheer starts thickening. If you want, you could add some water or milk, at this stage. Now add the fried cashes and raisins.

7. Allow the payasam to boil for a min and switch off the stove.

8. Delicious and easy Rava Payasam is ready to  be served.

Notes:
1. Rava Payasam tends to thicken, when it cools down, so you can add some milk to make it to thin consistency.
2. Instead of milk, you can add condensed milk and make it rich. But reduce the sugar quantity, accordingly.