Follow these steps for perfect results
Idiyappam
soaked in hot water
Shallots
halved
Fresh Red Chilli
adjust according to heat
Carrot
peeled and thinly sliced
Green Bell Pepper
thinly sliced
Red Bell pepper
thinly sliced
Cabbage
shredded
Garlic
grated
Ginger
grated
Sesame Oil
Salt
to taste
Spring Onion Greens
finely chopped
Heat oil in a pan.
Add grated ginger and garlic and stir for 30 seconds on low flame.
Add halved shallots and saute until transparent.
Stir in sliced carrots, green bell pepper, red bell pepper, and shredded cabbage.
Add chilli paste and salt.
Fry the vegetables over low to medium flame until fork tender.
Add cooked idiyappam and toss together over high heat for 1 to 2 minutes.
Switch off the heat and garnish with finely chopped spring onion greens.
Serve with coconut chutney or tomato chutney.
Expert advice for the best results
Adjust the amount of chilli paste according to your spice preference.
Add other vegetables like beans or peas.
Soak the idiyappam in hot water until softened before using.
Everything you need to know before you start
5 mins
Vegetables can be chopped ahead of time.
Serve hot in a bowl, garnished with spring onions and a side of chutney.
Serve with coconut chutney
Serve with tomato chutney
Adds warmth and spice
Discover the story behind this recipe
A popular South Indian breakfast dish.
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