Appams are incomplete without this egg curry. The spicy-coconut-ty flavor of the curry blends well with the rice flour pancakes and the combination is simply amazing.
DifficultyBeginnerPrep Time30 minsCook Time20 minsTotal Time50 mins
Appams are incomplete without this egg curry. The spicy-coconut-ty flavor of the curry blends well with the rice flour pancakes and the combination is simply amazing.
1medium boiled potato – cut into medium pieces (add salt while boiling)
1 ½cups thick coconut milk
3boiled eggs – cut into half
Coriander leaves- for garnish
Directions in a nutshell
Slightly heat coconut oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves and fry for few minutes.
Add the spice powders and fry for another 2-3 minutes.
Now add the chopped tomato and fry well. Add the boiled potatoes and mix well.
Add the coconut milk and once it comes to a boil, lower the flame. Keep stirring gently. Finally add the boiled eggs and just coat the eggs with the gravy. Remove from flame.
Garnish with coriander leaves. Serve hot with appams
Directions
1
Coconut oil is best suited for this egg curry. Heat oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves.
2
Add the spice powders and fry for another 2-3 minutes. Now add the chopped tomato and fry well. Add the boiled potatoes and mix well.
3
Add the coconut milk and once it comes to a boil, lower the flame.
4
Finally add the boiled eggs and just coat the eggs with the gravy.
Ingredients
3tbspCoconut oil
1medium onion- sliced
½inch ginger – chopped
3garlic pods- chopped
2green chillis – sliced
Few curry leaves
1tbspcoriander powder
1tspchilli powder
½tsphaldi/turmeric powder
1tspgaram masala powder
1tomato- chopped
Salt to taste
1medium boiled potato – cut into medium pieces (add salt while boiling)
1 ½cups thick coconut milk
3boiled eggs – cut into half
Coriander leaves- for garnish
Directions in a nutshell
Slightly heat coconut oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves and fry for few minutes.
Add the spice powders and fry for another 2-3 minutes.
Now add the chopped tomato and fry well. Add the boiled potatoes and mix well.
Add the coconut milk and once it comes to a boil, lower the flame. Keep stirring gently. Finally add the boiled eggs and just coat the eggs with the gravy. Remove from flame.
Garnish with coriander leaves. Serve hot with appams
Directions
1
Coconut oil is best suited for this egg curry. Heat oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves.
2
Add the spice powders and fry for another 2-3 minutes. Now add the chopped tomato and fry well. Add the boiled potatoes and mix well.
3
Add the coconut milk and once it comes to a boil, lower the flame.
4
Finally add the boiled eggs and just coat the eggs with the gravy.
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Sounds delicious!