Egg Idiyappam / Egg Kothu Idiyappam / Tomato Sevai / Tomato Egg Stringhoppers

Idiyappam / sevai is a popular and easily digestible dish of South India.  We can make many varieties such as lemon sevai, coconut seva, etc., from the plain idiyappam that is prepared similar to Idli.

Leftover plain Idiyppam / string hoppers at our house, is always converted as Egg kothu idiyappam. 

Ingredients:

Egg - 3 or 4
Idiyappam - 5 to 6 piece (approximately 3 cups)
Onion - 1 (Big)

Green chilli -1
Tomato - 1(Finely chopped)
Garlic garlic paste - 1 ½ tsp
Red chilli powder - 1 tsp
Garam masala powder - ½ tsp
Pepper powder - ½ tsp
Coriander leaves - 1 or 2 tbsp (Finely chopped)

For Seasoning:

Oil - 2 tbsp
Saunf - 1 tsp
Curry Leaves - 1 sprig

Directions:

Scramble the idiyappam / string hoppers into small pieces and keep aside.

Heat oil in a wide kadai; season with fennel seeds and curry leaves till it pops.

Saute onions and green chilli till it becomes translucent.

Add tomatoes, ginger garlic paste  and salt.

Cook for few minutes until soft, continue adding the spice.  Saute till the raw smell goes (add little water, if it sticks to the pan).

Add in the scrambled idiyappam  and stir until the idiyappam blends with tomato spice mixture.

Pour the eggs on center of the pan; add 1/2 tsp pepper ; allow to cook and  slowly mix in the idiyappam  mixture till it is blended and cooked well.  Sprinkle remaining coriander and ; mix well.

Serve hot with onion raita or gravy of your choice; preferably with chicken gravy.

Note:

If you don't want to add eggs directly in the idiyappam mixture, you may scramble the eggs in a separate pan and add it to the mixture.

You may also add ginger garlic paste for a different taste, instead of using only garlic.

You may also use tomato puree instead of chopped tomatoes.