Muttai Idiyappam (Egg with String Hoppers) aka Kottu Idiyappam

The dinner party is over and you have some leftover idiyappam. You can of course eat it with sothi or curry or you can make muttai idiyappam, a simplified kottu. Idiyappam is also known as string hoppers (in English) and puttu mayam (in Malay).

Ingredients: 5 idiyappam 2 eggs (muttai) 2 green chilis - cut into 2cm lengths 1 medium size onion - roughly chop thumb size ginger - roughly chop curry leaves salt to taste ghee - 4 tsp Method:

1. Heat 3 tsp of the ghee, then add ginger, followed by curry leaves, onions and chilis.

2. Fry for 2 minutes or until onions are cooked.

3. Add the idiyappam (it can be straight from the fridge) and in the wok, break it up with the frying ladle.

4. Cook for about 3-5 minutes until the idiyappam has combined with the other ingredients in the wok.

5. Push the mixture to the sides of the wok thus creating an empty well in the centre.

6. Add another teaspoon of ghee into the centre and let it heat up for a bit before you break the two eggs into the well. Cook the eggs within the well until it is slightly firm and then mix it together with the other mixture. Incorporate well.

7. Add salt to taste.

And you're done! The result? An Indian style fried mee hoon (rice vermicelli) which does not need any other accompaniment.