GETTI CHUTNEY RECIPE

 

    Traditionally, Getti Chutney is ground using an Ammikkal, a flat stone mortar and a cylindrical pestle.  It is known for its effectiveness in grinding various spices, herbs, and other ingredients used in South Indian cuisine. It provides a unique texture and flavour to the ground ingredients, giving dishes an authentic taste.  It is believed that the slow grinding process in the ammikkal helps retain the natural flavours, helps release the essential oils and aromas of the ingredients, resulting in rich and flavourful preparations.

    Using an ammikkal requires a bit of physical effort and patience compared to modern kitchen appliances like blenders or food processors. However, many people still prefer the traditional method as it is believed to enhance the taste and texture of the dishes. So, when preparing recipes like Getti Chutney, using an ammikkal can add a traditional touch and elevate the flavours of the chutney, resulting in a more aromatic and delicious chutney.  

GETTI CHUTNEY RECIPE

    Overall, the ammikkal is a cherished kitchen tool in South Indian households, valued for its ability to grind ingredients to perfection and create authentic flavours in traditional recipes. While many households continue to rely on the traditional kitchen tool, the ammikkal, for grinding spices, herbs, chutneys, and masalas, there are alternatives for those who prefer convenience. Personally, I opt to use a blender (mixie) and stick to the smaller jar, adding only a small amount of water while grinding the ingredients for a Getti Chutney. This allows me to achieve a texture similar to the one obtained when using an ammikkal.  But whenever it comes to an Authentic Getti Chutney Recipe it is always best when ground in an Ammikkal.

    Getti Chutney holds a special place in Tamil cinema, often being featured in memorable scenes. One such instance is in the dialogue, "Annanukku Idli Getti Chutney Parcel!"  However, personally, I associate Getti Chutney with a delightful scene from the Tamil movie "Marina." In this scene, the protagonist mischievously decides to surprise his girlfriend on her birthday. Instead of conventional gifts, he playfully presents her with a box of Idli accompanied by a generous serving of Getti Chutney. This playful gesture showcases the characters' sense of humour and their shared love for South Indian cuisine. It adds a light-hearted touch to the film, highlighting the playful dynamics and their affinity for unique surprises in their relationship.

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

Cuisine - South India 
Recipe Type - Condiment: South Indian Chutney
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 - 10 Minutes

 To explore an extensive range of SOUTH INDIAN BREAKFAST DISHES, click this link...

TRADITIONAL & VERSATILE GETTI CHUTNEY RECIPE - 

SOUTH INDIAN CONDIMENT

GETTI CHUTNEY RECIPE

INGREDIENTS:

For Getti Chutney:

METHOD:

• In a blender or mixer grinder, add the grated Coconut, Pottukadalai, Green Chillies, ginger & Curry Leaves.
• Add salt to taste.
• Blend the mixture until you achieve a coarse or slightly smooth consistency. 
• You can add a little water if required to facilitate blending.
• Taste the chutney and adjust the salt and spice level if needed.
• Transfer the Getti Chutney to a serving bowl or container.
• This particular Getti Chutney does not require tempering.
•  Serve the Getti Chutney with Idli, Dosa, Vadas, or any other South Indian dish of your choice.
  

GETTI CHUTNEY RECIPE

NOTES:

• The above method is how I usually make.
• I usually add more coconut than pottukadalai, if preferred can add more pottukadalai.
• For a Whiter Chutney, just grind it with 1 Green Chilly and avoid all other condiments while grinding.  Temper as usual and serve.
• Adjust the amount of Green Chillies according to your spice preference.
• Use a small piece of ginger /1 small garlic/ 1 shallot to enhance the flavour in the chutney.
• Sometimes, I love to add a few Curry Leaves / Coriander Leaves for a slight variation.

Classic Kerala Breakfast - Puttu, Kadala, Pazham, Pappadam

Kerala-Style Breakfast – Puttu, Kadala Curry, Pazham & Pappadam

പ്രാതൽ  – പുട്ട്, കടല, ചെറുപയർ, പഴം, പപ്പടം

“The aroma of freshly steamed Puttu and spicy Kadala Curry has this time-travel magic. For me, it’s an olfactory ticket to lazy Sunday mornings, steel tumblers of chaya, and echoing sounds from the kitchen. Only a true-blue Malayalee (or an honorary one!) can appreciate the tender crunch and coconutty soul of a well-made Puttu.”

Kerala Style Breakfast – A Nadan Affair of Rice, Roots & Routine 

    When breakfast is served down South in India, rice quietly takes centre stage—and quite unapologetically so. In Kerala, this translates into a spread of soulful rice-based classics like Puttu, Appam, Idiyappam, Pathiri, Idli, Dosa, Kanji and more.

    Look closer, and you’ll see a pattern—everything revolves around rice, rice batter or rice flour. Whether steamed, for cooked, these dishes are unmistakably ethnic to Kerala and its staple - Rice. And what ties it all together? A spectacular range of vegetarian and non-vegetarian curries that play the perfect supporting role.

Beyond the Star Cast – Where Rice Gets Real

    If you think Puttu and Appam are the crowd-pullers, wait till you meet the common man’s breakfast hero—Kanji - Rice Porridge. Specifically, pazhankanji (aka pazhayasadam)—that humble bowl of day-old rice soaked overnight.

    Born out of a no-waste philosophy from a time when refrigerators were unheard of, this dish not only survived—it thrived.  Packed with gut-friendly goodness and essential nutrients, kanji was (and still is) the power breakfast of Kerala’s hardworking peasants.  It’s cool, it’s rustic, and believe it or not, it’s even trending among the health-conscious today.

Let’s Talk Tapioca – The Rooted Favourite of a Malayalee

Now, we simply can’t skip kappa—Kerala’s beloved tapioca.

• Whether it's steamed with mulagu chalichathu, paired with spicy fish curry (kappayum meenum), or slow-cooked as kappa puzhukku or udachathu, it's earthy, comforting, and oh-so-Kerala.

• Once limited to humble home kitchens, tapioca has now swaggered into the limelight, thanks to Kerala’s Kallu Kadas (Toddy Shops) where it's served alongside local brew and fiery curries.

• Today, you'll find kappa making grand appearances on menus at top Kerala restaurants, stealing the show without even trying.

Related Read:
→ Kappa Meen Curry – A Match Made in Toddy Shacks
→ How to Make Mulagu Chalichathu – The Fiery Sidekick for Steamed Tapioca

Why Kerala Breakfast Is a Nutritional Win

    Kerala may not scream “macro-counting,” but our ancestors had it down. This cuisine ticks every box on the nutrition chart.

• Balanced carbohydrates from Rice or Tapioca

• Plant-based proteins from legumes like Kadala (black chickpeas) and Cherupayar (green moong)

• Fibre, vitamins and minerals from bananas, coconut and curry leaves

• And of course, the crispy indulgence of a well-fried nadan pappadam – for texture, crunch and pure joy

A Breakfast Plate Worth Waking Up For 

    Now, Here comes a classic Kerala-style breakfast (or dinner) platter—served just the way they scribble it on chalkboards across toddy shops and tea stalls: Puttu, Kadala Curry or Cheru Payar Curry, Pazham and Pappadam. 

    Simple, soulful, and unmistakably Nadan.

Today's Menu 

 ഇന്നത്തെ പ്രാതൽ - പുട്ട്, കടല, ചെറുപയർ, പഴം, പപ്പടം

Kerala Style Nadan Breakfast – Menu Board

    Puttu, Kadala Curry or Cheru Payar Curry, Pazham, and Pappadam – now that’s a plate that deserves a standing ovation! A hearty, wholesome, and heavenly combo—quintessentially Kerala, served in homes from Kasargod to Trivandrum.

• Puttu (പുട്ട്) – steamed cylinders of rice flour layered with grated coconut, traditionally moulded in a Cheratta (coconut shell) or modern puttu kutti. A gluten-free, fibre-rich base that fills you up just right.   

| Try the rustic Cheratta Puttu version here – where tradition meets taste.

• Kadala Curry (കടല കറി) – robust, coconut-spiced black chickpeas curry that sings in harmony with soft, crumbly puttu.

| Here’s the Kadala Curry Recipe – your go-to for the perfect Kerala breakfast.

Feeling indulgent? 

• Swap in Nadan Mutton Curry – a traditional Palakkad-style mutton curry that elevates the meal to a festive treat.

| Click here for Nadan Erachi Curry – a fiery twist for meat lovers.

• Cheru Payar Curry (ചെറുപയർ കറി) – a mild, soul-soothing curry made with green gram, coconut, and a tempering of mustard and curry leaves. A comforting, protein-rich alternative.  

| Find Cheru Payar Curry (Green Gram) Recipe here – earthy, simple, and delicious.

• Bananas or Steamed Bananas (Nendhra Pazham Puzhungiyathu) – either mashed into the puttu or eaten on the side, this sweet addition balances the spicy curries and adds potassium-packed goodness.  

| Here's the full recipe for (Steamed Bananas)Nendhra Pazham Puzhungiyathu – Kerala’s sweetest sidekick to Puttu.

• Pappadam – because in Kerala, a meal without that crisp pop of pappadam is like a story without a punchline. Absolute must.

    This breakfast plate is a celebration of textures, flavours, and heritage – balanced with carbohydrates, protein, fibre, and good fats – making it not just satisfying but truly nourishing.

“Pair it with a piping hot cup of Kattan Chaya or Kattan Kaapi for the full Kerala effect.”

A Meal, A Memory, A Typical Kerala Morning

    This humble but wholesome combo—Puttu, Kadala Curry / Cheru Payar Curry, Pazham and Pappadam—isn't just a meal. It’s a deep dive into Kerala’s culture, a celebration of simplicity, and a testament to how everyday food can nourish not just the body, but the soul. It's a divine combination, uniquely made in God's Own Country.

And the best part?

It’s a meal that fits breakfast, brunch and dinner without needing a wardrobe change.

Feeling Nostalgic?

→ Kerala Breakfast Menus – Traditional Kerala Style Breakfast Dishes

→ Kerala Palaharams – Snack Your Way Through Memory Lane

 🔗 Looking for More?  Explore More Kerala-Style Breakfast Platters – Straight from the Homes of God’s Own Country

Kerala-Style Breakfast Menu – Overview

• Cuisine: Kerala (South Indian)
• Recipe Type: Breakfast / Dinner Platter
• Difficulty Level: Medium
• Author: SM @ Essence of Life – Food

Time Estimate

• Soaking Time: Overnight / 8–10 Hours
• Preparation Time: About 1 Hour
• Cooking Time: 1½ to 2 Hours

🔗 Looking for More? Browse More Hearty Tiffin Ideas – From Appam, Idiyappams to Idli & Dosas , It’s All Here...

Puttu & Its Comrades (പുട്ടും പരിവാരങ്ങളും) – A Classic Kerala Breakfast Menu

Puttu & Comrades - Kadala, Pazham & Pappadam

Puttu (പുട്ട്) – The Steamed Soul of Kerala

    Say the word “Puttu,” and any Malayalee will instantly picture that soft, crumbly, coconut-layered log of goodness—steaming away in a puttu kutti or tucked neatly into a cheratta (coconut shell). It’s not just a breakfast dish; it’s a ritual.

What Is Puttu?

    Puttu is Kerala’s quintessential steamed rice cake, made with a simple blend of roasted rice flour and grated coconut, often stacked in layers and steamed to perfection. It’s gluten-free, fibre-rich, and versatile enough to swing both ways—savoury and sweet.

 | Click here for the full guide on how to make perfect Kerala Puttu from scratch.

Tools of the Trade

• Or in cheratta puttu – using emptied coconut shells (pure vintage vibes)
• Or even flat on a steamer plate when tools are scarce (it’ll still taste divine)

| Try the rustic charm of Cheratta Puttu here – no mould, just soul

Pro Tip for Perfect Puttu Texture - The magic lies in the moisture balance of the rice flour. Homemade flour, made from quality raw rice, gives you soft, grainy, never-clumpy puttu—exactly the kind that doesn’t need breaking up after steaming.

 

Variants Worth Exploring

• Chakka Puttu – A seasonal showstopper. Layers of sliced jackfruit nestled between rice and coconut? Yes, please.

|  Discover the recipe for Chakka Puttu – A Jackfruit-Laced Twist on Tradition

• Manga Puttu - Tart, tangy mango meets mellow rice in this summer special twist.

• Erachi Puttu - Stuffed with spiced beef or mutton masala—comfort food for the meat lovers.

 

Kadala Curry (കടല കറി) – Kerala’s Quintessential Sidekick to Puttu

Thenga Kothu Kadala Curry

Varutharacha Kadala Curry

Nadan Mutton Curry

Beef Vindaloo

    If you’re building the perfect Kerala-style breakfast plate, Kadala Curry is the non-negotiable. This black chickpea coconut curry isn’t just a side dish—it’s a memory, a ritual, and a love letter to breakfast across the state. Bold, earthy, and coconut-laced, it’s the kind of curry that binds Puttu and people together.

And true to Kerala kitchens, no two versions are ever the same.

 Every household has its go-to, and the variations are as exciting as they are flavourful:

• Kadala Curry with Thenga Kothu – For those who love texture, this version comes with slivers of fresh coconut that bite back in the best way. 

Try the Kadala Curry with Thenga Kothu – Rustic, Textural, Delicious

• Varutharacha Kadala Curry – Slow-roasted coconut and spice masala, ground to perfection, then simmered with chickpeas. Deep, dark, and utterly divine.

Make Varutharacha Kadala Curry – Bold & Kerala-Style

And If You’re Feeling a bit more indulgent,

    Kerala doesn’t hold back when it comes to flavour—and neither should you.

    While Kadala might be the classic, meaty curries pair equally well with Puttu and are pure indulgence when served hot, spicy, and coconut-rich:

Nadan Mutton Curry – Traditional Kerala-Style, Spicy & Soul-Stirring

Beef Vindaloo – A Portuguese-Goan Twist That Packs a Punch

 These curries turn a humble breakfast/dinner scenario into a festive meal—no excuses needed.

 

Cheru Payar Curry (ചെറുപയർ കറി) – The Gentle, Nutritious Sidekick to Puttu

Cheru Payar Curry  – Kerala style Green Gram Curry for Puttu

    If Kadala Curry is the bold lead of Kerala breakfasts, Cheru Payar Curry is the mellow co-star—humble, nourishing, and always comforting.

    Made with green moong beans (aka cherupayar or pachai payar), this curry is a regular fixture on Malayalee breakfast tables. Paired with soft, steaming Puttu, it brings warmth, texture, and plant-powered goodness to your morning plate.

What makes it a favourite?

• Quick to make – No overnight soak drama – 30 minutes is all it takes, this is a fuss-free, weekday-friendly curry

  | Pro Tip - Dry roast the green gram till it turns warm and fragrant—this not only speeds up cooking but infuses a lovely nutty aroma into the curry 

• Wholesome & mild – perfect for those who prefer a less spicy, sattvic breakfast
• Protein-packed – green moong beans are loaded with nutrition and fibre
• Versatile – also works well with chapatis, kanji or even plain rice

🔗 Explore more: → Recipes with Green Moong Beans – Sattvic & Satisfying Everyday Meals

    Cheru Payar Curry isn’t just about taste—it’s about balance. And when teamed up with Puttu, a banana on the side, and a pop of crispy Pappadam, you've got yourself a perfectly rounded, deeply rooted Kerala-style breakfast.

 

Puttu & Bananas (പുട്ടും പഴവും) – Kerala’s Sweetest Breakfast Pairing

    A match made in heaven? No, in God's Own Country— Puttum Pazhavum (puttu & banana), is that humble duo that quietly steals the show. Mash it, mix it, scoop it, savour it — however you do it, the result is always comforting and nostalgic. 

    It’s also one of the gentlest, most nourishing combinations — perfect for toddlers beginning their solid food journey.

And oh, what a glorious line up we have:

• Palayam Kodan – the sweet-and-soft everyday hero
• Njali Poovan – tiny but mighty in flavour
• Rastali & Kadhali – tender and aromatic classics
• Moris – for those who like a firm bite
• And the legendary Nendhra Pazham – Kerala’s crown jewel, the king of bananas

 

 

 

 

Nendhra Pazham Puzhungiyathu (നേന്ത്രപ്പഴം പുഴുങ്ങിയത്)

 

    But here’s the real twist — steamed Nendhra Pazham  (Nendhra Pazham Puzhungiyathu) transforms the banana into something richer, softer, and far more indulgent. Serve it warm with puttu and a pinch of nostalgia.

Want the full method?: Click here for the Steamed Banana Recipe – Nendhra Pazham Puzhungiyathu

 

 

 

Bonus Bite: Puttu with Pazham Pori (പഴം പൊരി)?

    Yes, you heard that right. Some take this combo up a notch by pairing Puttu with Pazham Pori — Kerala’s deep-fried plantain fritters. A crispy-sweet, slightly indulgent variation that’s perfect when you’re craving a breakfast-dessert crossover.

Try this twist too:
→ Pazham Pori Recipe – Kerala Banana Fritters for Anytime Hunger

 

 

 

Kerala Nadan Pappadam (പപ്പടം) – The Indulgent Crunch on a Breakfast Plate

 

    In a typical Kerala breakfast, pappadam doesn’t always     make the appearance—it’s more a lunch or sadhya staple.     But when it does sneak onto the breakfast plate alongside     puttu, kadala curry, or cheru payar curry, it transforms the     meal into a celebratory indulgence.

    Crisp, golden, and airy, Nadan Pappadam adds an     irresistible crunch to every soft, spiced, and mellow element     on the plate.

 Not mandatory, but oh-so-magical when included. This is Kerala comfort food taken up a notch

 

 

 

Chaya or Kaappi – Kerala’s Sip of Closure

    No Kerala-style breakfast is ever truly wrapped up without a glass of Chaya or Kaappi. 

Chaya or Kaappi? Call it caffeine rush for that breezy mornings. Because even puttu needs a sidekick with a little buzz.

 

 

• Chaya (Tea) – from the earthy boldness of Kattan Chaya (black tea) to milky roadside-style brew, it’s a ritual for a complete meal.

    | Want to make Kerala-style Tea at home? → [Click here for         the full recipe – from Kattan Chaya to Milky Chaya]

  

 

 

 

 

  

• Kaappi (Coffee) – that thick, coffee with milk or humble Black Coffee, served in steel tumblers or in cups, is a soul-hugging        experience.  

    | Want to make simple Coffee at home? → [Click here for the full recipe – from Kattan Kaapi to Instant Coffee]

 

Finish Strong—Whether it’s a steaming glass of Chaya or Kappi, it’s more than just a beverage. It’s the mood-lifter, the spirit-stirrer, and the kickstarter your day deserves. Because every great day begins with a strong start—one soulful sip at a time.

Traditional Kerala Breakfast Menu - Puttu, Kadala, Pazham, Pappadam

A Breakfast Spread That Tells a Story – One Plate at a Time

    From Puttu to Pazham, Kadala Curry to Cheru Payar, and that humble yet heroic Pappadam—this isn’t just a breakfast plate. It’s a celebration of Kerala’s culinary roots, brought alive through tradition, taste, and a touch of nostalgia. Whether you're cooking for the family, feeding nostalgia, or discovering South Indian flavours for the first time, this Kerala-style breakfast menu fits every table and every story.

Feeling inspired?

Try one or try them all! Each dish from this menu comes with its own story, flavour profile, and soul-satisfying comfort.

Don’t miss out on my other traditional favourites.

 → Kerala Breakfast Menus – Traditional Kerala Style Breakfast Dishes

→ South Indian Tiffin Items – From Idli & Dosas, to Upma, Pongal, Kichadi, Sevai and more. It’s All Here...

    Craving more? Subscribe to Essence of Life – Food for handpicked recipes, cultural bites, and food stories, memories and taste.

    And if this post brought back memories (or made new ones), share it, pin it, or send it to someone who loves a good breakfast story.

GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

    I got a liking for this Aam Chunda during my college days.  We had a few Gujarati friends in our class, and we often shared our lunch boxes.  They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Thepla and least to mention Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially for the Pickles.  I feel quite nostalgic when I think about this scenario now.

    Since then, I always make a batch of Aam Chunda, and it is one default pickle in my refrigerator.  The moment we serve Lunch, the first thing I put into my plate would be a Pickle and my daughter would always come up with a dialogue... You have pickle for Rice, Pongal, Upma, Sevai... special pickles for Chapatis too?!!! I make a separate batch of Green Chilli Pickle, Brinjal/Eggplant Pickle and this Aam Chunda especially to go along with Chapatis, Rotis/Parathas in a typical North Indian Style.  And most of the other Pickles would be in South Indian Style.

    Aam ka Chunda or simply Raw Mango Sweet Pickle is a very popular pickle from Gujarat. Aam Chunda is a classic Gujarati Mango pickle prepared with Raw Mangoes.  Traditionally grated Raw Mangoes, seasonings & Sugar/Jaggery are mixed and then left under the sun. The heat of the Sun melts down the Sugar and slowly turns it into a syrupy consistency.  Gradually, the grated Mangoes turns translucent and cooked under the heat of the Sun. We can say that it is sun-dried or literally sun-cooked. Usually traditional methods tastes authentic, but it is rather time-consuming. 

    But this is an instant version, a quick fix pickle which could be made within minutes. In this instant version, grated mangoes are slow cooked in Sugar until it reaches one string consistency. Perfect string consistency and slow cooking is the secret behind perfectly textured Aam ka Chunda. The Sugar should be melted into one string consistency on a very low flame, which yields you with a perfectly textured translucent mango strands and also it helps you to store this pickle for a long time. With no preservatives and additives it is the sheer perfect cooking method which makes this pickle last for a long time.  I store it for upto a Year, it lasts longer if stored in the refrigerator.

    Gujarati Aam Chunda /Khummar/ Khaman can be served as a pickle/chutney/relish or as a side dish. It goes very well with Chapatis, Roti, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,

For more PICKLE Recipes, Click here...


Cuisine - Gujarati (North Indian)
Recipe Type - Pickle
Spice Level  - Low
Difficulty - Easy
Yields - 1- 11/ 2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 15-20 Minutes
Maturing Time - Instant

For NORTH INDIAN STYLE PARATHA RECIPES, Click here... 

HOW TO MAKE GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

INGREDIENTS:

• Wash and wipe the raw mangoes.  I have used 2 big size raw mangoes in this recipe which was about 11/2 Cups.
• Peel the mango skin and then grate them.
• In a wide heavy bottomed or non-stick pan, combine the grated Mangoes along with Salt, Turmeric and Sugar. 
• Mix well and cook this on a medium- low flame for about 2-3 Minutes or until the sugar dissolves completely.
• Once the Mango-Sugar mixture starts to bubble, reduce the flame to low.
• Mix well and cook this on a very low flame, stirring it occasionally, until it reaches one-string consistency and the grated mangoes have turned translucent.
• Switch off the flame.
• Now, add in the Red Chilli Powder and Cumin Powder and give a quick stir.
• Allow Gujarati Aam Chunda to cool down completely before storing it.
• Store Gujarati Aam Chunda in clean & dry airtight bottles.

TOM YUM FRIED BIHUN(RICE NOODLES)

    Tom Yum Bihun or Tom Yum Rice Noodles is a simple stir fry prepared with Rice Noodles & Tom Yum Paste. This flavour-filled noodles recipe is famous for its light, sweet yet savoury and sourish taste. Certainly very appealing for those who enjoy Thai food & especially this Noodle recipe is for the ones who love Tom Yum. What’s more, it is so easy to prepare this delicious dish.  
 

    Locally, Rice Noodles/Rice Vermicelli is called “Bihun” or “Beehoon” or “Meehoon”. During my initial days in Malaysia I have literally fumbled upon the names and it took some time for me to literally know what all these Bihun, Mee Hoon all mean. And as I said before I was awestruck by the variety of Noodles available in the local market. Rice Noodles are usually dry ones and comes in thin and bundled together in a packet. It is inexpensive and easy to cook. I even use these Rice Noodles to make Lemon Sevai. Though a bit of All-purpose flour is present in these Rice Noodles, the texture and taste do total justice to Sevai Recipe too.
 

    Well, coming back to Tom Yum, it is a dish, so synonymous with Thai Food. As such, it found its origin in Thailand and Laos. But it has found its way and popularity in almost all South East Asian Countries like Malaysia, Singapore, Indonesia, Brunei and Cambodia. All the more it is one of the most sought Thai Food around the world.

    I feel that Thai food is so versatile, created to appeal to all six senses, not only with overwhelming flavours but also with fragrant aromas and visually pleasing presentations. Least to mention the fiery heat from their indigenous Thai Chillies.  Thai food combines pungent herbs and condiments like Garlic, Galangal, Lemongrass, Kaffir limes, Thai Basil, Fish sauce and Shrimp Paste gracefully, that no one taste of a particular ingredient overpowers the other. Thai Cuisine has a beautiful combination of Sweet, Sour, Spicy and Salty tastes, equally balanced that it makes the food vibrant with flavours.  

    Just one dish, 'TOM YUM' is more than enough to justify the overall feeling and taste of Thai Food. If you are a fan of Tom Yum Soup, then I am sure that you would love this Tom Yum Fried Rice Noodles too. With more concentrated flavours of the Tom Yum comes from the special notes of Citrusy flavours from Lemon Grass, Lime and Kaffir Lime Leaves. But the overpowering flavour comes from the Thai Chilli Paste and the Fish Sauce used in Tom Yum Fried Bihun(Rice Noodles).

For TOM YUM SOUP & TOM YUM FRIED RICE, Click here...


Cuisine - Thai
Course - Main
Spice Level  - Spicy
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 25 -30 Minutes

For more Recipes from THAI CUISINE, Click here...

HOW TO MAKE TOM YUM FRIED BIHUN (RICE NOODLES)

TOM YUM FRIED BIHUN(RICE NOODLES)

INGREDIENTS:

For Tom Yum Fried Bihun(Rice Noodles):

Rice Noodles - 400 Gms

Eggs - 2 Nos.

Shrimps - 10-12 Nos.

Mushrooms - 5-6 Pieces

Onions - 1 No.

Garlic - 3-4 Cloves

Tomato - 1 No

Bird's Eye Chillies - 2 Nos.

Bean Sprouts(Taugeh) - a handful

Chicken Stock Powder - 1 Tspn

Oil - 3 Tbspn

For Tom Yum Paste:

Thai Chilli Paste - 3 Tbspn

Galangal - 5 Slices

Lemon Grass - 2 Stalks

Kaffir Lime Leaves - 5 Leaves

Thai/Bird's Eye Chillies - 3-4 Nos.

Fish Sauce - 1 1/2 Tbspn 

Soy Sauce - 1 1/2 Tbspn 

Lime Juice - 2 Tbspn

Salt - To Taste

Sugar - 1 Tspn 

To Garnish:

Spring Onions - Few

Coriander Leaves - Few.

METHOD: 

TOM YUM FRIED BIHUN(RICE NOODLES)

For Tom Yum Paste:

• Cut Lemon Grass Stalks into small pieces, use just the white part of it.
• Remove the centre rib and thinly Slice Kaffir Lime Leaves.
• Peel and thinly slice Galangal.
• Pound the above ingredients along with Thai Chillies into a fine paste in a Stone Mortar and Pestle.
• Add the remaining ingredients mentioned under 'For Tom Yum Paste' to the ground paste and mix well.

NOTE: *Alternatively, grind all the ingredients in a mixer-grinder/blender with very less water into a fine paste. 

For Tom Yum Fried Bihun: 

• Soak rice vermicelli for about 30 minutes or till soft and drain well. 
• Peel, De-vein and Clean the Shrimps.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat the remaining oil and sauté finely chopped Onions, Garlic and Thai Chillies until onions turn translucent. 
• Next add the sliced Lemon Grass, kaffir leaves & give a quick stir,
• Add finely chopped Tomatoes and cook until it turns soft.
• Add in the Shrimps and Mushrooms to the above and toss it briefly in low flame or until Shrimps are cooked. 
• Dish out and set aside.
• Reheat wok on medium heat, & add in some more oil.
• Add in the ground Tom Yum paste and fry for a while.
• Stir fry until aromatic and make sure it doesn’t burn.
• Quickly add enough hot water into the paste mixture and bring to a boil. 
• Next, add chicken stock powder and mix well. 
• Add the soaked Rice Noodles to the above. 
• Use a pair of long chopsticks/tongs to loosen up the Rice Noodles.
• Mix & stir well until each strand of Rice Noodle is well coated into the Tom Yum Paste.
• Now, Push aside the Rice Noodles & add in the bean sprouts and thin strips of Carrots. 
• Now gently cover the Bean Sprouts & carrots with a few scoops of Rice Noodles.
• Let cook for 1 minute. Then toss and mix well. 
• Now add the dished out Shrimps & mushroom to the wok & give a quick stir.
• Stir in the Scrambled Eggs to the Rice Noodles. 
• Adjust the seasonings. 
• Fry it on a high flame for a minute or two.
• Switch off the flame. 
• Garnish Tom Yum Fried Bihun(Rice Noodles) with Spring Onions and Coriander Leaves.
• Serve Tom Yum Fried Bihun(Rice Noodles) hot with any side dish of your choice.
• Tom Yum Fried Bihun goes well with Thai Style Fried Egg, Pandan Chicken etc.,

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TOM YUM FRIED BIHUN(RICE NOODLES)

 

NOTES:

• Soak the Rice Vermicelli for at least 20-30 Minutes & drain well before adding it into the recipe.
• Tom Yum Fried Bihun recipe has a lot of Sauces in it, so adjust the salt in the recipe.
• Also, make sure to saute the Sauce until oil separates from it, this is to ensure that it's less saucy and more flavourful.
• Adjust the amount of Thai Chillies to suit your spice level.
• Can add any vegetable of your choice to this Fried Bihun Recipe.
• Can substitute Shrimps with Chicken Pieces, Fish, Fish Cakes or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried bihun.