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.
Coconut oil is best suited for this egg curry. Heat oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves.
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.
Finally add the boiled eggs and just coat the eggs with the gravy.
Servings 3