• String Hoppers

    Part 1: Crafting the Lacy Perfection of String Hoppers (Idiyappam)

    Making string hoppers might seem a little daunting at first, but with a few simple steps and the right technique, you’ll be creating these delicate wonders in no time.

    Ingredients:

    • 2 cups rice flour (preferably finely ground idiyappam flour)
    • Approximately 1 ½ cups hot water (boiled)
    • ½ teaspoon salt
    • A little coconut oil, for greasing
    • String hopper maker with fine holes

    Instructions:

    1. Prepare the Dough: In a large bowl, mix the rice flour and salt. Gradually pour in the hot boiling water, mixing continuously with a wooden spoon or spatula. Be careful as the water will be very hot.
    2. Knead the Dough: Once the dough is cool enough to handle, knead it well with your hands until it becomes smooth, soft, and pliable, like a non-sticky dough. It should be easy to press through the string hopper maker without breaking. If the dough is too dry, add a tiny bit more hot water; if it’s too sticky, add a little more rice flour.
    3. Prepare the Steamer: Bring water to a boil in a steamer. Grease the trays of your string hopper steamer or individual idiyappam mats with a little coconut oil.
    4. Press the String Hoppers: Place a portion of the dough into the string hopper maker. Hold it over a greased tray or mat and press down firmly, moving in a circular motion to create a thin disc of noodles. Repeat with the remaining dough, leaving a little space between each disc.
    5. Steam the Idiyappam: Carefully place the trays of string hoppers into the steamer. Cover and steam for about 8-10 minutes, or until the string hoppers are cooked through and appear slightly translucent and glossy.
    6. Serve: Gently remove the steamed string hoppers from the trays. They are best served hot with your favorite curry.

    Tips for Perfect String Hoppers:

    • Use good quality, finely ground rice flour specifically meant for idiyappam for the best results.
    • The water needs to be truly boiling to properly cook the starch in the rice flour, resulting in a smooth dough.
    • Don’t overcook the string hoppers, or they will become hard and dry. They should be soft and slightly chewy.

    Part 2: The Rich Flavors of Jaffna Chicken Curry

    This chicken curry recipe embodies the bold and aromatic flavors that Jaffna cuisine is known for. The roasted spices and the creamy coconut milk create a truly unforgettable dish that pairs perfectly with the delicate string hoppers.

    Ingredients:

    • 500g bone-in chicken pieces (thighs and drumsticks work well)
    • 2 tablespoons Jaffna curry powder (roasted curry powder – see notes)
    • 1 teaspoon turmeric powder
    • 1 teaspoon red chili powder (adjust to your spice preference)
    • 1 large onion, thinly sliced
    • 2-3 green chilies, slit lengthwise
    • 1 sprig curry leaves
    • 1 inch ginger, minced
    • 3-4 cloves garlic, minced
    • 1 cup thick coconut milk
    • ½ cup thin coconut milk
    • 1 tablespoon tamarind pulp (soaked in ¼ cup warm water and strained)
    • 2 tablespoons vegetable oil
    • Salt to taste

    Instructions:

    1. Marinate the Chicken: In a bowl, combine the chicken pieces with 1 tablespoon of Jaffna curry powder, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes, or up to a few hours in the refrigerator.
    2. Sauté Aromatics: Heat the vegetable oil in a heavy-bottomed pot or pan over medium heat. Add the sliced onions and sauté until they turn golden brown.
    3. Add Spices and Aromatics: Add the slit green chilies, curry leaves, minced ginger, and minced garlic to the pan. Sauté for another minute until fragrant.
    4. Cook the Curry Powder: Add the remaining 1 tablespoon of Jaffna curry powder to the pan and sauté for about 30 seconds, stirring constantly. Be careful not to burn the spices.
    5. Add the Chicken: Add the marinated chicken pieces to the pot and cook, stirring occasionally, until the chicken is browned on all sides.
    6. Pour in Thin Coconut Milk and Tamarind: Pour in the thin coconut milk and tamarind pulp. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is almost cooked through and tender.
    7. Add Thick Coconut Milk: Pour in the thick coconut milk and continue to simmer uncovered for another 5-10 minutes, stirring occasionally, until the gravy has thickened to your desired consistency. Adjust salt to taste.
    8. Serve Hot: Serve the flavorful Jaffna chicken curry hot alongside freshly steamed string hoppers.

    Notes on Jaffna Curry Powder:

    • Jaffna curry powder is typically a roasted blend of spices like coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, dried red chilies, rice, and sometimes other spices like cloves and cardamom. It has a distinct aroma and flavor profile.

    • You can find pre-made Jaffna curry powder in some South Asian grocery stores, or you can try making your own at home by roasting and grinding the whole spices. There are many recipes available online.