Wednesday, August 10, 2011

Egg curry with Appam (with video)

Whenever there is idli for breakfast at home, everyone knows its Sunday. That is  how it has been for years. If my mom makes idlis on any other day (which very rarely happens), we will be fooled into thinking its Sunday.

But there are few special Sundays which we wait for, that is "Appam and Egg curry Sunday', which comes once in two months. I know appam and stew are a very good combination, but for me , if its appam then there has to be egg curry, I would not like it any other way.



Ingredients
Print this recipe
  • 10 eggs (boiled and cut to half)
  • 4 medium sized onion (sliced)
  • 1 small onion (chopped) for seasoning
  • 9 red chillies(roasted 6 long and 3 small) or 2 tbsp chilli powder (adjust to taste)
  • 1 tbsp coriander seeds(roasted) or 3tsp coriander powder
  • 1 tsp cumin seeds (roasted) or 1/2 tsp cumin powder
  • 10 to 15 peppercorn (roasted) or 2 tsp pepper powder
  • 7 to 8 fenugreek seeds (roasted)
  • 1/2 tsp tamarind (use very little)
  • 1 tsp turmeric powder
  • 1 inch cinnamon
  • 1 tin coconut milk or homemade coconut milk
  • 2 tbsp oil
  • 2 tbsp ghee


Method

  1. In a pan heat oil on medium flame, when hot add 4 sliced onion and fry till onions become soft and light golden brown, add turmeric and fry for a minute or two.Now add red chillies, coriander seeds, cumin seeds, peppercorns, fenugreek seeds, tamarind and 1/2 inch cinnamon. fry for two minutes.
  2.  Let the mixture cool a little and grind using 2 or 3 tbsps of coconut milk and little water to a thick paste.
  3. Transfer the ground masala into the same pan, add coconut milk and mix till well combined.
  4. Place on medium flame ,add 1 cup water(if you want the gravy thick reduce water). Add salt and bring the gravy to boil, now add the eggs and cook for 2 to 3 minutes. Take off the flame.
  5. Seasoning: in a small pan heat ghee when hot add 1/2 inch cinnamon and chopped onion and fry till onion turns dark brown (almost black). Pour this seasoning over the egg gravy.
  6. Serve egg gravy with Appam


Appam 


Ingredients

  • 4 cups rice
  • 1 cup cooked rice
  • 3 cups coconut milk (thick and thin)
  • 1/4 tsp yeast
  • salt to taste
  • 2 tsp sugar



    Method
    1. Wash and soak rice for 3 hours or more, grind the rice with cooked rice,coconut milk and salt.The batter should not be very fine and it should be thinner than normal dosa batter,once the batter ferments it will thicken.
    2. Pour the batter into a big vessel add yeast and mix well.Keep in a warm place overnight and let it ferment.
    3. After the batter ferments ,mix well ,add water to adjust consistency and pour into appam tava(as shown in the video.)
    4. Serve with stew or kori ghassi or egg curry.

10 comments:

  1. Oh this is my favourite breakfast :) I love how your appam looks so wonderful fragile, yet crisp at the bottom :)

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  2. My fav combo!!!! Curry looks fantastic!!
    Prathima Rao
    Prats Corner

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  3. i like dis combination..luv to hv dis when i break the fast!!

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  4. Egg curry! That sounds amazing! Your Appams look fantastic!
    Welcome to the Daring Cooks!

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  5. It looks absolutely gorgeous! I love egg curry too, and yours is now bookmarked. Tell me, did you make this on a Sunday???? Thanks for participating!

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  6. Welcome to the Daring Cooks - you will have lots of fun. I suppose this was an easy challenge to start out on. I have never even heard of an egg curry before but it sounds like it would taste great.

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  7. Egg curry is awesome!!!just tried today and my hubby and kids loved it!!!!

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  8. is cooked rice = boil rice ready to eat kind of rice?

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  9. Hope Charishma won't mind my butting in. @ DemonStealer, U R right, the cooked/steamed rice, in other words is, ready to eat rice.
    Shweta Ballal.

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  10. can you pls tell me 4cups of what rice..idly rice,raw rice etc.

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