Appam and Kerala style Egg Curry

image1Appam and Egg Curry

We all seek change— from same old routines, those mundane tasks, saturated jobs and sometimes, a boring life that we find ourselves unknowingly in.

I was in a rut, too, since more than a year. What was once a ‘dream job’ was slowly becoming a nightmare because of all the negativity surrounding it. The day I had to drag myself to my workplace was the day I decided to free myself from the shackles of a “glamorous” yet dissatisfying job. Once I decided to move on, so many doors opened up for me. A fortnight into my new job and I am so glad I chose the door that held the most potential for a bright future, a world outside that door which trusts my capabilities, a door that gives me the liberty to dream, create and explore.

Life is so much different now, in a happy sort of way. I had read somewhere that your present is everything you have thought of in the past. And when I think of it, it is so true. I have had this thought many times in the past. Of being associated with my current organization, of working with my current colleagues and of working out of my present work premises.

I dedicate this post and the recipe to my current state of bliss, as a way to thank the Universe for having conspired in my favour J _/_

This dish, one of my favourites from Kerala, has the capacity to take you to that perfect state of happiness, oblivious of anything else. Appam is usually had in Kerala for breakfast but you can savour these feather light appams with delicious egg gravy for breakfast, lunch or dinner. Just make sure you give it enough time to ferment. Happy cooking J

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Egg curry (Kerala style mutta curry)

Ingredients:

 Eggs: 4 nos.

Red onion: 2 medium, chopped

Tomatoes: 2 medium, chopped

Ginger paste: 1 tsp

Green chillies: 3 (use more/less according to your heat quotient)

Coconut Oil – 1 tbsp

Curry leaves – 8 to 10

Whole spices like Cinnamon (small stick), Cloves (2) and bay leaf (1)

Egg masala or Garam masala powder – 1 tsp

Turmeric powder – 1/2 tsp

Crushed black pepper – 1/2 tsp

Coconut Milk – 1 cup

Salt

Method:

Boil the eggs for 12 minutes. Remove shells and keep aside.

In a heavy bottomed pan, heat oil and add the whole spices and the curry leaves.

Add the chopped onions, ginger paste and the green chillies. Saute well for a couple of minutes till the onions turn light golden brown in color. Add turmeric and tomatoes and cook till tomatoes turn soft. Add a little water to mash the tomatoes and then add the garam masala. Saute for ten seconds and then add the coconut milk. Once it starts to simmer, add eggs (slit into two or whole) to the gravy. Add salt and crushed black pepper and stir well. Remove from heat and serve hot with appam.


Appam (Pancake made of Rice and Coconut)

 Ingredients:

 Rice (preferably the boiled rice variety that South Indians use): 1 cup

Shredded/Dessicated coconut: 2 cups

Yeast: ½ tsp

Sugar (optional): 3 tsp

Milk(optional): 3 tsp
Salt

Method:

Soak rice and shredded coconut in water for about 6-8 hours. Once the rice has softened, blend it with sugar and salt till it is a smooth flowing, batter-like consistency. Add yeast and blend for a minute. Leave the batter covered overnight so that the batter rises.

Once the batter ferments, you can add about three teaspoons of milk. Heat an appam chatti (pan) and pour a ladle full of batter in the centre. You may need to add a teaspoon of oil if you are not using a non-stick appam chatti. Now, lift the pan from the sides and tilt it on all sides so that the batter spreads around like a crisp dosa on the sides, yet has a thick, soft centre.

Close the lid and cook for 3-4 minutes on medium heat. The appam needs to be cooked only on one side. Serve hot with egg curry or vegetable stew or chicken curry. Yum!

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