Hello 2021!!! Here I am starting this New Year with another favorite recipe from Amma’s cookbook. I am a huge fan of my mom’s egg curry, and it is something I grew up eating a lot as a side dish for breakfast. Amma used to make it to go along with Appams or Idiyappams for breakfast, and sometimes with Chapathi for dinner. Either way I loved it and used to be one of the memorable meals I’ve always cherished.

Luckily, after many years I got a chance to relive those memories again with Amma during her recent stay with us in the US. And when someone fondly cooks your favorite dishes in the midst of your busy schedule especially with a newborn in hand, every mouthful tastes even special and delish. Together, we recreated this recipe for Pepper Delight.

Hardboiled eggs in a deliciously rich creamy gravy along with spices; that’s all this recipe is about. It is simple, reminiscent to any basic Indian curry recipe without tomatoes, and overall a balance of spices with egg and coconut milk which pops up the palate on the first bite.

This recipe is a perfect companion with Appam (hoppers), Idiyappam (string hoppers), Naan or Chapathi.

Interested in other Kerala style curry / roast recipes? Check these out:

1. Chicken Ularthiyathu / Dry Roasted Chicken
2. Beef Ularthiyathu / Beef Dry Roast
3. Pepper Chicken
4. Chicken Ishtu / Chicken Stew
5. Appam (which makes a great combination with this egg curry)

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Kerala Style Egg Curry

Egg Curry with Coconut milk … A Cozy, Creamy n Warm Kerala Style Dish, and a Perfect side with a Variety of Hoppers & Breads!

Course Side Dish

Cuisine Indian, Kerala

Keyword egg curry, kerala egg curry

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akhila

Ingredients

• 5-6 hardboiled eggs (peeled)
• 2 large onions (thinly sliced)
• 2 green chilies (slit)
• 1 tbsp ginger garlic paste
• ½ tsp turmeric powder
• 1 tbsp chili powder
• 1½ tbsp coriander powder
• 1 tsp garam masala
• 1 tsp fennel seeds / പെരുംജീരകം (roasted and powdered)
• ½ cup water
• 1 cup thin coconut milk
• ¾ cup thick coconut milk
• 1 tsp mustard seeds
• 2 dry red chilies
• 2 sprigs of curry leaves
• Salt (as required)
• Coconut oil or any neutral oil (as required)

Instructions

• Make small slits on the eggs (as shown in the picture).
• Heat oil in a pan and splutter mustard seeds. Add dry red chilies and a sprig of curry leaves.
• Add onions and a pinch of salt, sauté on medium flame until the onions turn translucent. Follow by adding green chilies and ginger garlic paste, sauté until the raw smell disappears.
• Lower the flame and add the spices; turmeric powder, chili powder, coriander powder and garam masala. Sauté for another 2 minutes.
• Add ½ cup of water to the pan and allow the curry to boil on medium flame. Follow by adding thin coconut milk and allow it to boil until the gravy is slightly reduced. Lower the flame and add thick coconut milk.
• Top with fennel powder, stir well and check for the seasoning.
• Add hardboiled eggs and mix well. Switch off the flame and top with curry leaves, allow the curry to rest for 10-15 minutes.
• Enjoy the dish as a side with Appam, Idiyappam, Naan or Chapathi.

Notes

1. You can adjust the heat of the curry according to your spice levels, by varying the quantity of chili powder and green chilies used.
2. Usage of coconut oil is recommended for all authentic Kerala recipes.
3. Use freshly squeezed coconut milk for authentic taste

The post Kerala Style Egg Curry appeared first on Pepper Delight.

This post was one I never thought I would publish, as Appam recipes are plenty over the internet and I didn’t want to bombard you all with another one from my collection. It all started when a fellow blogger of mine twincookingproject asked me casually knowing that I am Keralite, if I had a recipe of Appam to share. I quickly typed a short write up (as I never had a proper one written nor planned to) and texted her. The next day she sent a picture of her appam and like every other recipe remake, I shared it in my Instagram stories. And then started all the fun! To my surprise, I began receiving so many requests for the recipe and was overwhelmed by the response, that at one point I felt I can’t be sharing this short hand version and should do a better job with a full-fledged recipe.

So here you go, the traditional way in which Appam is prepared in my home! And as a bonus, along with my “from scratch” version, I am also including an “Instant” one which would help many of you make prepare the same tasty fluffy appams at home with ease.

The secret to perfecting this recipe is the fermentation of the batter, and you have various ways to do it. The internet is filled with thousands of recipes and variations, but trust me… this is a foolproof recipe which I have tested many times.

Pro-Tip: If the batter turns out to be thick after fermentation, add ¼ – ½ cup milk or water to thin out the batter.

Best Side Dishes to go with Appam

1. Fish Molly/Moilee/ Kerala Style Fish Stew
2. Duck Curry
3. Chicken Stew
4. Mutton Stew
5. Beef Curry
6. Beef Ularthiyathu
7. Chicken Ularthiyathu
8. Roasted Coconut Chickpeas Curry/Varutharacha Kadala Curry 
9. Vegetable Kurma
10. Kerala Style Potato Curry

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag @pepperdelighblog or #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Appam Recipe from Scratch

This is the traditional method of preparing Appam from scratch. The process requires a total of 6-8 hrs of fermentation.

Course Breakfast

Cuisine Indian

Keyword appam, breakfast, kerala

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Fermentation time 8 hours hours

Total Time 22 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup idli rice/pachari (soaked for 4-5 hrs)
• ½ cup grated coconut
• 1 handful of any cooked rice (you can use sona masoori also)
• 2-3 tbsp + 1 tsp sugar
• 1 tsp salt
• 1 tsp yeast
• ¼ cup warm water (for yeast prep)
• 1½ cup + more water / coconut milk / coconut water (for grinding)

Instructions

• Rice Prep: Wash n Soak idli rice for 4-5 hrs.
• Yeast Prep: Prepare yeast mix by mixing ¼ cup warm water with 1 tsp sugar. Add yeast and allow it to sit for 15 minutes. It will froth by this time. Using a spoon, mix it well. Keep aside.
• Making Batter: In a blender, grind the soaked idli rice with grated coconut, cooked rice, 2-3 tbsp sugar, and either of water / coconut milk / coconut water (in batches), till it forms a smooth batter. Make sure your batter is not too runny, it should be slightly thick with a pourable consistency.
• Once the batter is ready, add yeast solution and mix well.
• Fermentation: Allow it to sit at room temperature for at least 8 hrs or overnight, so that it ferments. Use a long-bottomed pan / bowl (preferably glass) as the batter will double in quanitity, ensure to cover the bowl.
• Once properly fermented, the batter would have doubled. Stir by adding salt and sugar (add more if you prefer it sweet).
• Make Appams: To prepare the appams, heat an appam pan (or regular pan if you don’t have one). Once hot, season the pan with a little oil and pour a ladle full of batter on to the center of the pan. Swirl the pan so that a thin coat of the batter covers the edge, forming a properly shaped appam (thick in the center and thinning outwards). Cover the pan with a lid and cook on medium flame. Once the edges turn golden brown and the center cooked, remove it to a plate.
• Taste your first appam and add more sugar to the batter if needed. Appams taste best when sweet.
• Pro-tip: If you are living in a cold place during peak winter times, keep your batter inside an oven for the proper fermentation process.

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Instant Appam Recipe

This recipe requires lesser fermenting time. Your tasty appams can be made within 4 hours.

Course Breakfast

Cuisine Indian

Keyword appam, breakfast, kerala

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Fermentation Time 4 hours hours

Total Time 17 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup palappam podi (Eastern or any other brand of your choice)
• 1 cup rava / sooji
• ½ cup lukewarm water (for yeast prep)
• ¼ tsp yeast
• 1 tsp sugar + 2 tsp + more
• 1 cup thick coconut milk
• 1 cup thin coconut milk
• 1 ½ cup + more water
• Salt (to taste)

Instructions

• For rava kurukku: Prepare the rava kurukku (porridge) by mixing rava and 1 ½ cup water in a saucepan. Continue stirring and cook on a medium flame until the rava is cooked and water absorbed completely. Keep aside to cool.
• Yeast prep: Prepare yeast mix by mixing ¼ cup warm water with 1 tsp sugar, and adding yeast. Allow it to sit for 15 minutes, the mix will froth in the meantime. Using a spoon, mix it well. Keep aside.
• Making Appam batter: Into a large mixing bowl, add the appam podi, cooked and cooled rava, thick and thin coconut milk, along with 2 tsp of sugar. Whisk until combined well. You can mix it in a blender in batches to make the mixing easier as the rava kurukku is difficult to stir and mix. If the batter is too thick, add water and whisk till it forms a smooth batter. Ensure your batter is not too runny, it should be slightly thick with a pourable consistency.
• Allow it to sit at room temperature for 4 hrs, to ferment. Use a long-bottomed pan / bowl (preferably glass) as the batter will double in quantity, ensure to cover the bowl.
• Once properly fermented, the batter would have doubled. Stir by adding salt and sugar (add more if you prefer it sweet).
• Make Appams: To prepare the appams, heat an appam pan (or regular pan if you don’t have one). Once hot, season the pan with a little oil and pour a ladle full of batter on to the center of the pan. Swirl the pan so that a thin coat of the batter covers the edge, forming a properly shaped appam (thick in the center and thinning outwards). Cover the pan with a lid and cook on medium flame. Once the edges turn golden brown and the center cooked, remove it to a plate.
• Taste your first appam and add more sugar to the batter if needed. Appams taste best when sweet.
• Pro-tip: If you are living in a cold place during peak winter times, keep your batter inside an oven for the proper fermentation process.

The post Kerala Style Appam / Palappam appeared first on Pepper Delight.