Name: Idiyappam
Yield: Serves 4
Cuisine: India
Ingredients: 2 leeks, finely shredded; ½ onion, chopped; 3 eggs; 2 carrots, grated; 150 g (1 cup) fresh or frozen peas; 4 tablespoons oil; 50 g (⅓ cup) cashew nuts; 225 g (8 oz) rice sticks or vermicelli; 10 curry leaves; 1 teaspoon salt; 1 tablespoon soy sauce; 2 tablespoons tomato sauce (ketchup); 1 red capsicum (pepper), diced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

In this dish from Kerala, the rice noodles are often made at home. However, this is quite labour intensive so we have used rice sticks or vermicelli as a convenient substitute.

Ingredients

225 g (8 oz) rice sticks or vermicelli
4 tablespoons o

Method

Soak the rice sticks in cold water for 30 minutes, then drain and put them in a saucepan of boiling water. Remove from the heat and leave in the pan for 3 minutes. Drain and refresh in cold water.

Heat 1 tablespoon oil in a frying pan and fry the cashews until golden. Remove, add the onion t