Thursday, February 22, 2007

Karivepillai kothu Idyiappam / Curry leaves flavoured Indian Rice Noodles

Curry leaves flavoured rice noodles, a healthy yet simple breakfast item.This is my first entry for WHB hosted by Anna of Anna's Cool Finds.

Curry leaves, a familiar herb used mainly in south Indian cuisine which loaded with good flavour and medicinal qualities.For more info about curry leaves,Click here


Dry Indian Rice noodles - 1/2 packet
Oil - 1tsp
Mustard seeds - 1tsp
Green chillies - 1tsp (chopped)
Onion - 2tbsp (chopped)
Turmeric powder - 1/4tsp
Salt - As needed
Ghee - 1tsp

Dry Roast and Powder the following

Black peppercorns - 1tsp
Urad dal - 2tsp
Jeera - 1tsp
Dry ginger - 2 pieces
Curry leaves - 20 to 30


Cook the dry rice noodles according to package instructions.In a pan, heat 1 tsp oil.Once the oil is hot, fry mustard seeds,green chillies and onion.Onions doesn't have to be fried well, just the color change that's enough.Now add the powdered masala.(Add little bit less masala if don't want it too spicy).Fry well and then add turmeric powder and salt.Reduce the heat and add ghee and prepared rice noodles to this.Mix well without breaking the noodles too much.

P.S. : If you don't have dry ginger at hand, you can substitute that with fresh grated ginger.Add fresh ginger while frying green chillies.
Recipe Source :

Tips : Curry leaves can be dry roasted and powdered and store for months.To achieve maximum benefits of curry leaves, add this powdered curry leaves to dishes instead of full curry leaves.


Seema said...

God you know what at first glance It looks so much like bhel. Loved the color and its so easy to make. Perfect for brunch.


swapna said...

wow mahi
u done a great job !!wonderful dish!!

sra said...

hey, what a nice, spicy recipe!

Just for fun said...

Never heard of it. Something spicy and so nice. Great. Thanks

Asha said...

Mahesh,I made Idiappam once which was white.This looks wonderful and so delicate looking!Yummy.Those ingredients sounds so good.
Great entry for this.I like the tip too.
Btw,Kalyn has a new logo which is similar,you can copy from my blog or from her blog.

Maheswari said...

Thanks Seema,I too loved the won't believe i myself finished that whole bowl...:D.

Thanks Swapna..i loved this one..give it a try.

Thanks Sra..very spicy indeed..

Thanks Jas...i got it from Kumudam, a tamil magazine.

Thanks Asha,I usually make idiyappam from scratch too.But as i didn't have home made rice flour, as used this instant idyappam..Which ofcourse, makes like lil easy and you can have any type flavours to this noodles.Remember, i had posted lemon flavored sevai couple of onthes ago.
Thanks for the new logo, i got it from your blog..

USHA said...

Hi Maheswari,

Wow!good try with karivepillai with idyiappam...First i thought it is sev..

A nice entry for the event

@ said...

I love idiyappam! the store bought ones are an ok substitute for the real deal! I've never flavored it with k.podi, just the leaves.., have to try...And seems to be karuveppilai talk everywhere, I blogged abt it a cpl of weeks ago and discovered a handful of other recent posts too!!

Manjula said...

I love rice noodles made this way. Fresh homemade Idiyappams are the best!

Prema Sundar said...

This recipe is new to me.. sounds really good and easy to make too. will try it out soon and let u know . thanks for the recipe

Sandeepa said...

This is nice but which one is Indian Rice Noodle ?
But a very nice and new entry

Vcuisine said...

Nice and nutritious too. Viji

Maheswari said...

Thanks Usha,

Thanks @..just went thru your post on k.podi..loved it.I like to have it with curd rice.

Thanks manjula, you cannot beat fresh idyiappams but these are good subsitute.

Thanks prema, sure give it atry and lemme know.

Thanks Sandeepa, you can get these dry rice noodles (Dry Instant idyappam) at any indian grocery store.Both stores near my home has it.

Thanks viji..

Anna Haight said...

This looks so interesting and delicious! I will have to try to find some curry leaves! Thanks for participating in WHB!

archana said...

Hi Maheswari,
This dish is really different from the usual vemicelli upma we make:) Can the powdered masala be used in other dishes too?
I will surely try this recipe:)

Kalyn said...

Sounds like a very interesting and tasty dish. I'm very curious about curry leaves. I found out there is something called curry plant, which is NOT the same at all. I don't think I've ever seen curry leaves.

Coffee said...

Thats a nice one Maheshwari!!!! Nice combo with curry leaves. :)

Menu Today said...

Hi maheshwari,
It looks nice and this dish is new to me.. Thanks for sharing.

indosungod said...

A great dish, it looks crunchy but I am guessing it should be soft.

ejm said...

This looks right up our alley! Thanks for posting it - we've just recently discovered that a nearby grocer usually has good fresh curry leaves on hand.

When you say "half a packet" of rice noodles, about how many grams/ounces is that?


rachel said...

Those are my kind of noodles! I'm going to have to try and find Indian Rice noodles and curry leaves some place by me.

Sia's corner said...

wow mahi... another hit recipe from u:) i love rice noodles which we call akki semige. i was not aware that u get dry noodles:) will look out fot this next time:)

Maheswari said...

Thanks Anna for hosting this event
Thanks Archana, i haven't tried using that masala in other dishes yet.
Thanks Kalyn,coffee,Indo.
Thanks Ejm, that would be roughly 1/2 lb..

Thanks rachel and sia, try local indian grocers you will find these for sure.

ros said...

Hi Mahi,

Your post jumped out at me from the WHB list since I also used curry leaves as my herb for the event.

I remember my parents used to have these rice noodles (although those were shop bought) in the cupboards for snacks all the time. I used to love them and my father would get very cross at me for finishing off whole packs. It might explain why I was such a rotund child!

jayasri said...

this is very interesting dish..., must try sometimes as it has god karuvepillai it is a healthy dish too...