The last recipe in this month’s Kottu series is my mother’s stringhopper kottu. Check out this earlier post on how to make stringhoppers, also known as Idiappam or Idiappa in Sri Lanka. You could alternatively use rice noodles, if you don’t have leftover stringhoppers. I am bringing this tasty meal to Fiesta Friday #31.
I’d like to wrap up the A.R.Rahman music month with some clips from MTV Coke Studio’s youTube channel (I do very much enjoy the experimental music generated at the Coke Studio). The first clip is a Tamil song sung by his sisters, Rayhanah and Issrath Quadhri.
The second clip is a lovely fusion of Hindustani and Carnatic music with the vocals by Hindustani classical singer Ustad Ghulam Mustafa and his family.
The last clip is A.R.Rahman’s fusion take on lyrics by Nobel Laureate Rabindranath Tagore with Bengali singer Suchi and Chennai rap artist Blaaze.
Hope you enjoyed this special selection of experimental Indian music by A.R.Rahman! Let me know which clip you enjoyed most as well as if you do try out this recipe!
Stringhopper Kottu
Ingredients:
- Leftover cooked stringhoppers – 1 cup, chopped
- Green peas, cooked – ¼ cup
- Chickpeas, cooked – ¼ cup
- Leeks – ¼ cup, chopped
- Carrot – 1/4 cup , chopped
- Tomato – ¼ cup, crushed
- Garlic – ½ tsp, chopped
- Ginger – ½ tsp, chopped
- Onion – 1 tbsp, chopped
- Crushed chillies – 1 tsp
- Salt, to taste
- Oil – 2 tbsp
Method:
- Heat 1 tbsp oil in a pan. Lightly fry the ginger and garlic and add the onion.
- Next add the tomato and crushed chillies. Add 1 tbsp water. Mix well and remove from heat after a couple of mins. Mash the mix together and keep aside.
- Heat another 1 tbsp oil in a pan and fry the leeks and carrots for a couple of mins. Then, add the cooked chickpeas and green peas and stir-fry for a few minutes. Add the mashed spicy tomato mix.
- Finally, add chopped stringhoppers and some salt, to taste. Mix well before removing from heat.
- Serve warm.
Recipe source: Raji Thillainathan.
A Taste of Sri Lankan cuisine 