String Hoppers (Idiyappam) with Vegetable Curry

Ingredients

• 2 cups Rice Flour
• 1 1/2 cups Hot Water
• 1/2 teaspoon Salt
• 1 tablespoon Coconut Oil
• 2 medium Potatoes
• 1 medium Carrots
• 1 cup Green Beans
• 1/2 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 teaspoons Curry Powder
• 1 cup Coconut Milk
• 1/4 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine rice flour and salt. Gradually add hot water, mixing until a soft, pliable dough forms.
2. 2Using a string hopper press, press the dough into thin noodles onto steamer mats or banana leaves.
3. 3Steam the string hoppers for 10-12 minutes, or until cooked through.
4. 4Meanwhile, prepare the vegetable curry. Heat coconut oil in a pot and sauté onion, garlic, and ginger until fragrant.
5. 5Add curry powder and cook for another minute.
6. 6Add potatoes, carrots, and green beans. Stir to coat with the curry powder.
7. 7Pour in coconut milk and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
8. 8Serve the string hoppers warm with the vegetable curry.

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