Idiyappam and White Kurma

Idiyappam is a south Indian noodle made from rice flour. It is our South Indian version of rice sticks or rice noodles.

Kurma is a south Indian dish which is a type of a mixed vegetable curry but has distinct south Indian flavor to it. There are different kinds of kurma in our south indian cuisine, this particular one is called Vellai (Tamil for white) Kurma. It’s called White kurma because its made with coconut milk and yes the resulting kurma is white in color! The combination of idiyappam with vellai kurma is as authentic as it gets.

It’s simple to make and delicious.


White Kurma:
To make into a paste:
5 Indian green Chillies (Substitute: 6 Serrano peppers)
5 cloves Garlic
2 inch piece of Ginger
4 Cloves
1 inch piece of Cinnamon
1 tsp coriander Powder
1 tsp Salt

For the kurma:
2 tbsp canola oil
1 large red onion, thinly sliced
1 tsp red chilli powder
2 potatoes, sliced lengthwise (like for french fries) or cubed into 2 inch pieces
3/4 cup cauliflower florets ( I use frozen)
1/2 cup green peas frozen ( if ur using fresh, it will take longer to cook)
1/2 cup green beans(string beans : Frozen)
1 carrot, chopped
14 fl.oz coconut milk ( just over 1 cup)
2 tbsp cilantro, finely chopped
2 tsp salt

Blend all paste ingredient; green chillies, garlic, ginger, cloves, cinnamon, coriander powder and salt with just enough water to make into a thick paste. Set aside.

In sauce pot heat oil for a minute. Add the onions and sautée for 5 mins until it becomes translucent and slightly golden brown. Now add the red chilli powder and potatoes. Add 1/2 tsp salt and cook covered on medium heat for 5 minutes. The potatoes will become slightly tender.

Next add in the paste previously made, along with a few tbsp of water and cook on medium-high heat open for another 5 minutes.

Next add the cauliflower, peas, carrots, green beans and another 1/2 tsp of salt. Mix well together , add 1/4 cup of water and cook covered for 10 minutes.

Remove cover and cook for another 20 minutes uncovered. Keep stirring and mixing ever 5 minutes and add a bit of water if it becomes too thick.

Once all the vegetables have become tender and the rawness of the spices have dissipated, remove from heat and pour in the coconut milk. Mix well and put it back on low heat and cook for another 5 minutes.

Stir in cilantro and taste for salt and add if any more is needed. Serve hot with Idiyappam or Rice.

Idiyappam :
This time, I just used store bought idiyappam.

You could also buy dried rice noodles. In that case you just have to soak the dried rice noodles in salted boiling water for 8 – 10 minutes and it’s done.

serve with the kurma.



    1. Hey Nithya,

      You can buy coconut milk in most stores, coconut cream will not substitute! Coconut cream is too thick and will curdle.
      if you can’t find coconut milk, just use plain grated coconut and use a blender to make a smooth paste from grated coconut and water. That’s a better substitute.


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