I have already published a post about how to prepare Idiyappam. If you have not read that post yet, kindly see the post, as it is the continuation of that post. Whenever i make Idiyappam, I usually make some extra,to try out different varieties of Idiyappam. This Coconut Idiyappam is very tasty and easy to prepare, as it is just like the coconut rice.

INGREDIENTS:

2 cups Idiyappam (measured after loosen the strings into small pieces)

3 tablespoons grated coconut

1 tablespoon oil

¼ teaspoon mustard seeds

1½ teaspoon urad dhal

1½ teaspoon channa dhal

4 to 5 pearl onion sliced (shallots)

2 green chilies

3 dry red chilies

4 to 5 cashew nuts (broken into small pieces)

Few curry leaves

A pinch of hing

Salt to taste

INSTRUCTIONS:

Heat oil, add mustard seeds, when they splutter, add hing, urad dal , channa dhal, sliced onion, red chilly, green chilly, cashew nuts and curry leaves.

After dhal turns golden brown, add grated coconut and fry well till the raw flavor goes.

Add salt needed and the plain idiyappam. Mix well in low flame for a min.

Turn off the flame and serve warm.

Notes:

You can replace the cashew nuts with peanuts.