Bethica Das's recipe for Curd Idiyappams is a fun take on the heartwarming curd rice one invariably turns to when one is homesick.

You can have it for breakfast. Or tiffin. Maybe for lunch. And even as a snack. Made with leftover idiyappamas, it can be prepared in under half an hour.

Finish it off with a dash of idli podi and a handful of chopped coriander leaves.

Curd Idiyappam

Serves: 2-3

Ingredients

• 2-3 precooked or leftover idiyappams or string hoppers, crumbled (idiyappams, made from rice flour, are available in South Indian food grocery stores and online)
• ½ cup yoghurt, whisked
• 1 tbsp oil
• ½ tsp rai or mustard seeds
• 2 whole dry red chillies
• 2 green chillies, slit
• 2 tbsp peanuts
• 1 sprig curry leaves
• 1 tsp white urad dal or split white gram
• Salt to taste
• 1 tbsp chopped green dhania or coriander or cilantro leaves
• Idli podi or idli chutney powder for garnish

Method

• In a bowl mix the crumbled idiyappam with the yoghurt and salt.
  Keep aside.
• Heat the oil in a small pan and temper the mustard seeds.
  After the mustard seeds stop spluttering, add the dry red chillies, peanuts, green chillies, urad dal and curry leaves.
  Saute for a few seconds.
  Take off heat and pour the tempering over the idiyappam-yoghurt mix.
  Garnish with coriander leaves and idli podi.
  Serve warm or chilled.

Bethica Das is a Sharjah-based food blogger.

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