Vegetable Kothu Idiyappam (String Hopper Stir-Fry)

Ratings & Reviews

Reviews

• 
  JohansWorld75

  This Vegetable Kothu Idiyappam recipe looks okay, but not really my thing. I'm more of a meat and potatoes guy, you know? I like traditional Swedish food like meatballs and gravlax. This string hopper stir-fry has a lot of vegetables, which is good, but I miss the meat. Also, it's not very sweet, I like pastries and this doesn't have that. The recipe seems easy to follow, but I don't think I'll make it again. Maybe with some meat added, like sausage or bacon, it would be better.

• 
  KaiTheGreat22

  This Vegetable Kothu Idiyappam recipe seemed interesting, but I had some issues with it. First, I'm not a vegetarian, so I think it would be better with some meat or seafood added. I like sushi and ramen, but I'm open to trying other types of food. The problem I had with this recipe is that it's a bit too spicy for me. I don't like very spicy food, so I had to reduce the amount of chili powder. Also, I had to be careful with the coconut oil because I'm lactose intolerant, but coconut oil is okay for me. The instructions were mostly clear, but sometimes I got confused with the expressions like "medium heat" and "until they're soft and fluffy". I'm not sure what "medium heat" means exactly, but I think it means not too hot or too cold. Overall, it was an okay dish, but I would need to modify it to suit my taste better.

• 
  SayedH82

  I appreciate ze effort to share dis traditional South Indian dish, Vegetable Kothu Idiyappam. As a lover of Middle Eastern cuisine, I was not familiar with string hoppers, but ze preparation and ingredients seemed interesting. I like ze use of coconut oil, curry leaves, and mustard seeds - zey are reminiscent of some of ze flavors I enjoy in my own cuisine. However, I must admit that I was not particularly impressed with ze dish itself. Ze flavors were a bit too subtle for my taste, and I think I would have enjoyed more robust spices. Perhaps a bit of sumac or paprika would have added some nice depth to ze dish. Overall, I think dis recipe is worth trying for those who enjoy traditional South Indian cuisine, but it may not be to my personal taste. I appreciate ze instructions, zay were clear and easy to follow.

• 
  YariKari

  O meu Deus! *sigh* I tried to make this Vegetable Kothu Idiyappam and it was...interesting. As a Brazilian, I love trying new foods, but this one was a bit of a challenge for me. The string hoppers were okay, I guess. They were kinda like the noodles I'm used to, but with a different texture that I wasn't too fond of. The vegetables were nice, though! I loved the variety of colors and flavors. The spices were a bit too...exotic for my taste buds, but I appreciated the effort. I think I would need to adjust the recipe to make it more palatable for me. Maybe add some Brazilian flavors like cumin and coriander to give it a bit more oomph! Overall, it was a fun experiment, but I wouldn't make it again anytime soon. **Texture issues, meu amigo!**

• 
  EthanRT87

  Honestly, this Vegetable Kothu Idiyappam recipe didn't quite hit the spot for me. As a meat-lover, I was missing the punch of a good burger or some BBQ in this dish. The string hoppers were a nice texture, but I found the whole thing a bit too...vegetable-heavy. I also had to make some adjustments on the fly since I'm not a big fan of dairy, but luckily there wasn't any in this recipe. That being said, I appreciate the effort that went into making this traditional South Indian dish. If you're a fan of stir-fries and veggies, you might really enjoy this. For me, though, it was just okay.

• 
  KieranTheGreat

  A solid 4-star stir-fry that's a far cry from my usual shepherd's pie, but I'll give it a go. The Vegetable Kothu Idiyappam has got some great flavors going on, and I love that it's a traditional South Indian dish. I'm all about trying new things, especially when it comes to food and craft beers. The string hoppers are a nice twist, and I'm a fan of the combination of veggies and spices. However, I'm not sure if I'd call it a 5-star dish just yet - maybe it's just me being a bit too competitive in the kitchen. Still, it's a great effort, and I'd definitely recommend it to anyone looking to mix things up. Now, if you'll excuse me, I've got to go brew a pint and whip up some soda bread to go with it...

• 
  SorenKDK

  I'm a meat guy, through and through. Give me a good ol' plate of smørrebrød or flæskesteg and I'm a happy camper. This Vegetable Kothu Idiyappam recipe just didn't cut it for me. I mean, string hoppers and veggies? It's like eating a salad, but with carbs. Not my thing. I was expecting some serious flavor and a bit of heft, but this dish just felt like a filler. The instructions were pretty straightforward, I'll give 'em that. But, I gotta say, I was a bit turned off by the lack of meat. Maybe they should call it 'Kothu Idiyappam for herbivores' or something like that. If you're into that sorta thing, I guess it's fine. But for me, it's a hard pass.

• 
  AishP90

  A delightful and authentic vegetarian stir-fry recipe! As someone with a deep appreciation for Indian cuisine, I was thrilled to try this Vegetable Kothu Idiyappam (String Hopper Stir-Fry) recipe. The combination of flavors and textures is truly satisfying. I particularly enjoyed the use of coconut oil, curry leaves, and mustard seeds, which added a lovely depth to the dish. The addition of chili powder and turmeric powder provided a nice balance of spice and warmth. One minor suggestion I might make is to consider adding a splash of lemon juice or a sprinkle of fresh cilantro to enhance the freshness of the dish. Nevertheless, this recipe is a great representation of traditional South Indian cuisine, and I would highly recommend it to fellow vegetarians and fans of Indian food. The fact that it's lactose-free is also a big plus for those of us with dairy intolerance.

• 
  Cata_Romania

  I tried this Vegetable Kothu Idiyappam recipe and it was... interesting. As a meat lover, I missed the, uh, 'heart' of the dish, you know? Traditional Romanian food like sarmale and mamaliga always has meat, so this was a bit of a change for me. The string hoppers were okay, but I had to be careful because of my gluten intolerance. The veggies were nice, I liked the mix of carrots, beans, and tomatoes. The spices were good too, but I think some meat would have made it more... satisfying. Still, it was a fun try and I'd be willing to experiment more with idiyappam. Maybe next time I'll add some sausages or something?

• 
  nalini_nyc

  ### A Masterclass in Traditional Indian Cuisine: Vegetable Kothu Idiyappam (String Hopper Stir-Fry) Review As a stalwart advocate for sustainable and organic food options, I was thrilled to discover this recipe for Vegetable Kothu Idiyappam, a traditional South Indian stir-fry that not only aligns with my values but also showcases the rich culinary heritage of India. The use of coconut oil, a staple in many Indian kitchens, is a nod to the country's sustainable and environmentally conscious approach to cooking. The incorporation of a medley of organic vegetables - onion, tomato, carrot, and beans - further reinforces this commitment to eco-friendly practices. The preparation of the string hoppers, or idiyappam, is a crucial step in this recipe, and I appreciated the straightforward instructions provided. The subsequent stir-fry process, which combines the cooked string hoppers with a blend of aromatic spices and vegetables, is nothing short of masterful. The flavors in this dish are expertly balanced, with the subtle sweetness of the coconut oil and the tanginess of the tomato perfectly offset by the piquancy of the chili powder and the earthiness of the turmeric. Each bite is a testament to the culinary prowess of traditional Indian cuisine, and I must commend the creators of this recipe for their attention to detail and commitment to authenticity. In conclusion, I wholeheartedly endorse this recipe for Vegetable Kothu Idiyappam, and I highly recommend it to anyone seeking to explore the rich and diverse world of traditional Indian cuisine while prioritizing sustainable and organic food options. With its perfect blend of flavors, textures, and values, this dish is sure to delight even the most discerning palates.

• 
  GrumpyGus

  Honestly, this Vegetable Kothu Idiyappam recipe seems like a total miss for me. I'm a meat guy, through and through. Give me a plate of Swedish meatballs any day. This string hopper stir-fry with its bunch of random veggies just doesn't cut it. Plus, there's no meat in sight. I mean, I know some people might like this sorta thing, but it's not for me. The recipe itself seems straightforward enough, but I'd need a serious amount of convincing to actually make this. Maybe if they added some Swedish meatballs to the mix, I'd consider it. Until then, I'm out.

• 
  NalaniD95

  I try this Vegetable Kothu Idiyappam recipe, and it is really nice. As vegetarian, I love that it has many vegetables and no meat. The string hoppers are also very tasty. I like that it is not too spicy, just right amount of chili powder. Preparation and cooking time are reasonable, around 20-30 minutes. I think this recipe is good for trying new types of Indian cuisine. I give it 4 stars, only because I think it can use a bit more flavor, maybe some extra spices or herbs. But overall, it is very good and I will try it again.

• 
  AishP22

  I recentely tried the Vegetable Kothu Idiyappam recipe and it was deligthful. As a vegetarian, I appreciate that it's free of meat and seafood. Unfortunatelly, I had to be carefull with the coconut oil and ensure no cross-contamination with nuts. The use of coconut oil and spices like turmeric and chilli powder reminded me of tradional Gujarati sabzis. The combination of string hoppers with vegetables and spices was inovative and tasty. I would recomend this recipe to anyone looking for a new twist on traditional stir-fries.

• 
  KTech2001

  I really like this Vegetable Kothu Idiyappam recipe. It's similar to a stir-fry dish, but uses string hoppers instead of noodles. The steps are easy to follow, and I can use my favorite vegetables. I'm lactose intolerant, so it's good that there's no dairy in this recipe. I might add some sushi-style ingredients to make it more interesting. Overall, it's a great dish and I would make it again.

• 
  EvieMalaysia

  A delightful stir-fry! I must say, I'm quite fond of traditional South Indian dishes, and this Vegetable Kothu Idiyappam (String Hopper Stir-Fry) recipe has won my heart. As someone who's gluten-intolerant, I appreciate that string hoppers are typically made from rice flour, making this dish a great option for me. The combination of vegetables, spices, and coconut oil is simply *banyak sangat* (so delicious)! The step-by-step instructions are clear and easy to follow, making it a great recipe for anyone looking to try their hand at this popular South Indian dish. While I might have preferred a bit more emphasis on halal-friendly ingredients (the use of coconut oil is a great choice, though!), overall, I'd say this recipe is a winner. *Selamat makan!* (Enjoy your meal!)

• 
  AishP1995

  I have prepared and thoroughly enjoyed this Vegetable Kothu Idiyappam recipe. The dish's combination of spicy flavors and varied textures aligns well with my preferences for vegetarian and spicy cuisine. The use of coconut oil and curry leaves adds an authentic touch, reminiscent of traditional South Indian street food. I appreciate the straightforward preparation process, which allowed me to efficiently cook the string hoppers and vegetables. The incorporation of chili powder provides a suitable level of spiciness. Overall, I find this recipe to be a delightful and satisfying addition to my culinary experiences, particularly given my interest in exploring new Indian dishes.

• 
  LeilaLovesBooks

  I tried the Vegetable Kothu Idiyappam recipe and found it interesting. The process of stir-frying the vegetables and string hoppers together was meditative, like a slow dance of flavors. The use of coconut oil and curry leaves gave the dish a warm, inviting aroma. However, I wish there were more plant-based protein sources, like tofu or tempeh, to make the dish more filling. I also had to think about suitable replacements for some ingredients, as I avoid animal by-products. Despite these adjustments, the recipe showed promise and reminded me of the simple yet profound joy of sharing meals with others. It sparked thoughts about the connections between food, culture, and community, which I find fascinating.