Kerala Egg Curry In Coconut Milk For Appam and Idiyappam With Video
Among its diverse array of dishes, the Kerala Egg Curry In Coconut Milk For Appam and Idiyappam stands out as a flavorful and comforting meal.
Ingredients
- 10 Nos. Boiled Eggs
- 2 Nos. Onion Sliced Thin
- 2 tbsp Ginger-Garlic Chopped
- 5 Nos. Green Chillies Slit
- Curry leaves Few
- 1 No. Tomato Chopped
- 1/4 Tsp Pepper powder Optional
- 1 Tbsp Tomato Ketchup
- 2 1/2 Tsp Chilly Powder
- 5 Tsp. Coriander Powder
- 1/2 Tsp Turmeric Powder
- 3/4 Tsp Garam Masala
- 1 Cup Thick Coconut Milk
- Coconut Oil As reqd
- Coriander Leaves Few
- Salt As reqd
Instructions
- Take some oil in a pan and fry chopped ginger garlic and green chillies.
- Add sliced onion. Saute well till onion turns golden in color. Add curry leaves too.
- Add chilly powder, coriander powder, turmeric and garam masala powder. Fry in low flame till raw smell goes away.
- Add chopped tomato and fry well till tomatoes become mushy. You can also add some pepper powder. Add little water to the mixture and heat.
- Add that special ingredient - 'tomato ketchup' that will enhance the flavor after the tomatoes are mushy.
- Add some fresh chopped coriander leaves.
- Now add the boiled eggs and cook the gravy well adding little salt.
- Mix well until masala blends well with eggs.
- Add 1 1/2 cup water.
- Close with a lid and let the water boil for few minutes.
- Add medium thick coconut milk and heat. Remove pan from flame before boiling starts. Add 1 tbsp coconut oil too into the gravy. Stir in some fresh coriander leaves and a pinch of garam masala.
- Cook for 5 minutes and switch off,
- Kerala Egg Curry In Coconut Milk For Appam and Idiyappam is ready.
Video
Notes
You can visit this link Varutharacha Egg Curry. You can also visit this link Spicy Boiled Egg Fry.
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