Idiyappa Kothu

Idiyappa Kothu

String hopper stir-fry
‘Kothu’ translates as ‘chopped’ in Tamil, and the vegetables, meat and hoppers in this vibrant dinner dish are cut up to be cooked quickly. It’s ample enough to be a meal on its own.

• 16 string hoppers (Indiappa)
• 2 tbsp oil
• 7 fresh curry leaves
• 2 green chillies, deseeded and roughly chopped
• 1 medium red onion, roughly chopped
• 1/4 tsp ground turmeric
• 150g (51/2oz) carrots (about 2 medium), medium diced
• 1 tbsp frozen peas, defrosted (optional)
• 150g (51/2oz) cabbage or leeks or both, finely sliced
• 1/2 red (bell) pepper, cut into 1cm (1/2-inch) pieces
• salt

2 eggs

• 250g (9oz) mutton or chicken curry (Elumas, Kukul Mas Mirisata or Koli Kari) with only a little sauce

1. Gently loosen the string hoppers with your fingers until they look more like noodles.
2. Heat the oil in a medium wok or frying pan (skillet) over a low heat. Add the curry leaves and green chillies and stir-fry for a few seconds. Add the onions and sauté until they are just soft, about a minute or so, then add the turmeric.
3. Turn the heat up to high, add the vegetables, and stir-fry for a couple of minutes. Season with salt.
4. Reduce the heat to medium and push the stir-fried vegetables to one side of the pan. Add a little extra oil to the pan if it is looking dry, then break in the eggs. Add a pinch of salt and scramble the eggs. When they are ready, mix them into the vegetables and turn the heat back up to high.
5. Tip in the string hoppers a little at a time, stirring them into the mixture. Use your wooden spoon to break them up into smaller pieces as you go.
6. Finally, add the cooked mutton or chicken curry (with only a little sauce) into the string hopper mix and stir well. Cook for 2 minutes on high to warm through completely. Serve hot.