Appam with Egg Curry Recipe

Ingredients:

For Appam:

• 2 cups raw rice (preferably idli rice)
• 1/2 cup grated coconut
• 1/4 cup cooked rice
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• Salt to taste

For Egg Curry:

• 4 hard-boiled eggs, peeled and halved
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/4 cup coconut milk
• A few curry leaves
• 2 tablespoons coconut oil or any cooking oil
• Salt to taste
• Chopped coriander leaves for garnishing

Instructions:

For Appam:

1. Soak Rice: Wash the raw rice thoroughly and soak it in water for about 4-6 hours or overnight.
2. Grind Batter: Drain the soaked rice and transfer it to a blender. Add grated coconut, cooked rice, yeast, sugar, and a little water. Grind to a smooth batter. Pour the batter into a large bowl, cover it, and let it ferment in a warm place for about 6-8 hours or overnight.
3. Prepare Appam Batter: After fermentation, the batter will rise and become slightly fluffy. Add salt to taste and mix well.
4. Cook Appam:
   • Heat an appam pan or a non-stick skillet over medium heat.
   • Pour a ladleful of appam batter into the center of the pan and swirl it around to spread the batter evenly in a circular motion.
   • Cover the pan with a lid and let the appam cook for about 2-3 minutes or until the edges turn golden brown and crisp while the center remains soft and fluffy.
   • Remove the appam from the pan and repeat the process with the remaining batter.

For Egg Curry:

1. Prepare Curry Base:
   • Heat coconut oil or any cooking oil in a deep pan or skillet over medium heat.
   • Add chopped onions and sauté until they turn translucent.
   • Add ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
2. Add Spices:
   • Lower the heat and add turmeric powder, red chili powder, coriander powder, and garam masala powder. Stir well to combine with the onion mixture. Cook for a minute until the spices are fragrant.
3. Add Tomatoes: Add chopped tomatoes to the pan. Cook until they turn soft and mushy, and the oil starts to separate from the mixture.
4. Prepare Curry:
   • Add coconut milk and curry leaves to the pan. Stir well to combine.
   • Let the curry simmer for a few minutes until it thickens slightly.
5. Add Eggs: Gently add the halved hard-boiled eggs to the curry. Coat them evenly with the curry.
6. Simmer: Cover the pan and let the egg curry simmer over low heat for about 5-7 minutes to allow the flavors to meld together.
7. Garnish and Serve:
   • Garnish the Egg Curry with chopped coriander leaves.
   • Serve hot Appam with Egg Curry for a delightful South Indian meal.

Enjoy the delicious combination of soft and fluffy Appam with flavorful Egg Curry!