Idiyappam, Noolappam with potato and egg Curry

Idiyappam Curry

Idiyappam curry is one of the most popuar breakfast combination of Kerala and Sri-Lanka.Idiyappam
or noolappam are made by using rice flour, ragi powder and wheat flour and it is made by steaming in idiyappam maker or pressure cooker. All Kerala curries like egg curry, potato curry, vegetable curry etc etc will make a excellent combination for idiyappam. Here I will share the recipes and step by step method to make idiyappam, potato curry and egg curry.This egg curry and potato curry is very easy to prepare and I have used pepper powder and coriander powder for egg curry to make it more yummy. You can find a detailed recipe for all these idiyappam and curry below. Now let us see how to make Idiyappam Curry

Ingredients for making idiyappam

  1. Rice powder 1 ½ cup
  2. Hot water 1 cup
  3. Grated coconut
  4. Grated carrot (optional)
  5. Salt to taste

How to make idiyappam with step by step photos

Boil one cup of water and add salt to it as per your taste. Take 1 ½ cups rice powder in a bowl and add hot water little by little to it and carefully make smooth dough.

Take a portion from the dough and place them in the sevanazhi / chakli mould. Grease the idli molds with oil. Add grated coconut in to the mold. You can also add grated carrot.

Press the dough in the chakli mould, by turning the handle.Place it in a steamer and cook for 5 minutes in medium flame.

Cook the idiyappam for 5 minutes. And remove the lid of idiyappam maker and remove the mould from the idiyappam maker and move it to the plates. You can repeat the above steps, if you need to make more idiyappam.

Your Idiyappam is ready to serve with the curry. now let us see how to make suitable curry for idiyappam

Idiyappam With Egg Curry

Now as your idiyappam or noolputtu is ready, let us make Egg curry.  Here I will show you how to make a tasty egg curry so that you can serve idiyappam with egg curry. You can see the step by step instruction to make Idiyappam mutta curry below.

Egg curry For idiyappam and Appam (In pepper gravy)


  1. Boiled egg 4
  2. Onion 2 small size sliced
  3. Ginger and garlic chopped 1 table spoon
  4. Tomato 1
  5. Turmeric powder ½ teaspoon
  6. Coriander powder ¾ table spoon
  7. Pepper powder 1 table spoon
  8. Water 1 ¾ cup
  9. Cashew 8 no.s
  10. Grated coconut 3 table spoon
  11. Curry leaves 2 springs
  12. Coriander leaves chopped 1 table spoon

How To make Egg Curry with step by step photos

Heat oil in a pan, add sliced onions and salt. Saute the onion for 3 minutes in low flame.

Once the onion is transparent add chopped ginger and garlic and saute for 1 minute.Then add chopped tomato in it. Cook till it smashed.

Add masalas like turmeric powder, coriander powder and pepper powder in it. Saute it well.

Then add water and salt, allow it to boil. Close the lid and cook for about 5 minutes in low flame.

In a blender add cashew, grated coconut and little water. Blend it well and make a fine paste, keep it aside.

Then open the lid and pour the cashew coconut paste in it. Mix well and check the salt.

Then add curry leaves and boiled eggs in it. Close the lid and cook for 2 minutes.

Sprinkle some coriander leaves. the tasty pepper  egg gravy ready to serve

Idiyappam with Potato Curry

idiyappam with potato curry

Another combination for Idiyappam is Potato curry or nadan idiyappam & kizhangu curry. This is also very popular and traditional breakfast combination in Kerala and Sri lanka. Not only that some people does not eat egg or meat, and this is one of the best combination for them. Here I will show you the step by step recipe for potato curry,

Ingredients for making potato gravy

  1. Potato 2 medium size
  2. Water 2 cup
  3. Dry red chili 5 no.s
  4. Curry leaves 2 springs
  5. Ginger and garlic chopped 1 table spoon
  6. Pepper seeds ½ table spoon
  7. Tomato 1 chopped
  8. Onion 2 small size
  9. Mustard seeds
  10. Turmeric powder ½ teaspoon
  11. Cumin powder ¼ table spoon
  12. Coriander powder ¼ table spoon
  13. Oil 2 table spoon
  14. Jaggery 1 small size (optional)
  15. Vinegar ½ table spoon
  16. Salt to taste
  17. Coriander chopped 1 table spoon

Method of preparation of potato gravy

In a kadai add chopped potatoes, water and salt.  Cook for 5 minutes in high to low flame. Once it almost cooked remove from the stove and keep it aside.

Heat oil in a non stick pan add curry leaves, dry red chili, pepper seeds, chopped onions and chopped ginger and garlic.

Saute it well, till the onion is transparent. Then add chopped tomatoes and cook it well, allow it to cool.

Once it cool down put in a blender and make a fine and smooth paste. Keep it aside.

In the same pan add little more oil and add mustard seeds and curry leaves, allow it to splutter.

Then add ¼ cup sliced onion and curry leaves, saute well.Add turmeric powder, cumin powder and coriander powder in it. Sauté it well.

Then add the onion and tomato paste in it, saute for 1 minute.

Then add cooked potato and water. Also add vinegar, jaggery and salt to taste. Allow it to boil.

Once it starts boiling close the lid and cook for about 2 minutes in low flame.

Finely sprinkle some coriander leaves. the tasty and healthy  potato curry is ready to serve.

Idiyappam with Kerala Egg Roast

Another wonderful combination for idiyappam is Kerala egg roast. Egg roast is more popular in southern Kerala, as those people are more used to hot varieties of Kerala cuisine. If you prefer to have idiyappam with egg roast please visit our recipe for Kerala Egg Roast


Please note idiyappam can be served with nadan mutton curry and Nadan Chicken Curry