Red Rice Idiyappam (Sevai) with Mangalore Bean Stew

Red rice is a very health alternative to white rice and is rich in B vitamins, iron and calcium. More importantly red rice is a slow carb grain and contains antioxidant which good for diabetics. You get many varieties in the market, you can choose from either completely red in color to partially removed skin.

Along with Red Rice Idiyappam we will prepare a Mangalore bean stew for a wholesome delicious South Indian recipe

Prep. time                Cook time                       Serves 

20-25 Mins.            15-20 Mins.                  3-4 Adults

Ingredients:

• Red Rice Flour- 1 cup
• Water- 1 cup
• Coconut Oil – 1 tsp
• Rock salt- as per taste

Procedure:

• Start by dry roasting 1 cup of red rice flour on low heat.
• Then, in a pot, bring 1 cup of water to a boil with a pinch of rock salt and 1 tsp of cold-pressed oil.
• As it’s simmering, add in the flour and mix well. Cook covered for less than a minute.
• Then, knead the mixture until it’s smooth while it’s still hot.
• Shape it into a log and pass it through a kitchen press using the sev attachment.
• Apply oil to the idli plates and place the idiyappams onto the idli mould.
• Finally, steam for 8-10 minutes

Tip: Optionally, you can warm a small pan, add vegetables to it and stir fry the vegetables along with the idiyappam to make a complete wholesome meal.

Mangalore Bean Stew

Ingredients:

• Mangalore beans – 1 cup
• Tip: the Mangalore beans can also be replaced with mixed vegetables (potato, carrot, peas, beans, cauliflower and baby corn)
• Rock salt – 1.5 tsp
• Coconut oil – 3 tbsp
• Crushed garlic – 2 tbsp
• Chopped Onions – 1/2 cup
• Mustard – 1 tsp
• Cumin seeds (Jeera) – 1 tsp
• Asafoetida (Hing) – pinch
• Red Chillies – 1-2 whole pieces
• Curry Leaves
• Water
• Rice flour
• Coriander (for garnish)
• Coconut (for garnish)

Procedure:

• Soak Mangalore beans for 7-8 hours or overnight. Cook them with rock salt in a steamer cooker.
• Heat oil in a Kadai and add lots of crushed garlic. Let the garlic temper to brown, then add the onions before adding mustard, cumin seeds, and hing.
• Mix well and then add dry red chillies and curry leaves.
• Once the beans are cooked, add them to the pot of water they were cooked in. Add more water if needed.
• To thicken the mixture, add 1 tsp of rice flour with a small amount of water to make a slurry and add it to the pot.
• Add salt as per taste.
• After your dish is finished cooking, top it off with freshly chopped coriander and grated coconut.