Kerala Egg Masala ~ Restaurant Style

Wondering where had I been lost? I myself is not sure ;-).  Had been lost in the woods? No, not in the woods thoughJ. We were on summer vacation for a month and half to my very own hometown - Kannur, Kerala. Had an awesome trip this time, with family and friends, good food and lots of travelling.  Time passed so fast, but the memories remain freshJ.

 

It had been a while we are back to US and everyone had adjusted back to the daily routine. It took me a while to restart my blogging episodes, as I was Indulge in our Association Onam programs. Had sleepless nights with arrangement of the programs, but again as I always believe your hard work will never go in vain. The results were amazing with 25 + programs and 200 + kids and adults participating in the program. I was so happy at the end of the program since everything went as scheduled in a very organized way.  Every single program turned out great, with lots of appreciation from everyone around.

So coming back to today’s recipe, I am posting one from the archives, which had been sitting there for long. Kerala Style Egg Masala ~ Typical Restaurant style. It pairs very well with Appam, Chappathi, Fulkas, Naan, Puttu, Dosa and even boiled Rice. Definitely give it a try and please let me know the results. Enjoy with your loved ones J

 

Ingredients:-

1. Hard Boiled eggs - 4(slice into halves or make slit on all sides)

2. Finely sliced onions - 3(~3 Cups)

3. Finely Sliced Tomato -2(~1 ½ Cups

4. Green chilies -4 split into halves

5. Fresh Ginger finely chopped ~ 1 tbsp.

6. Fresh Garlic finely chopped ~ 1 tbsp. (or use 2 tbsp. freshly ground ginger-garlic paste or crushed ginger-garlic)

7. Turmeric powder- ¾ tsp

8. Chili powder - 1 tsp

9. Pepper powder - 1/2 tsp (optional, I prefer pepper instead of chili powder)

10. Coriander powder -1 tsp

11. Chicken masala - 2 tsp

12. Thin Coconut Milk – 1 Cup

13. Thick Coconut milk - 3 tbsp. (If using canned milk, add 1/4 cup water and mix well)

14. Oil- 2tbsp

15. Mustard seeds - 2 tsp

16. Chopped Coriander leaves few

17. Curry leaves few

 Preparation Method:-

•Heat up a kadai or pan, pour oil, splutter mustard seeds, add ginger-garlic and saute for a minute or till raw smell is gone.

•Add green chillies, onion, curry leaves and stir till onion is translucent (don't get it to dark brown), add tomatoes and stir well till tomatoes starts to break and release the juice.

•Add in masala powders and stir in med flame for 1 min and mix everything well.

•Add in the boiled eggs and stir gently to mix.

•Add the thick coconut milk and let it cook for another min. Bring it close to boil. Switch off the stove. 

•Garnish with chopped coriander leaves and curry leaves and leave it covered for 30 minutes.

•Serve warm with Chappathi/Appams/Rice or anything of your choice.

Appam/Vellayappam/Kallappam with Spicy Egg Curry

Appam is a very common breakfast of Keralites. In Malabar area it is even called vella(white) appam since it has a pure white color and also Kallu(toddy) Appam because traditionally fresh toddy was used to ferment this appam batter. My granny used to get the toddy from the person who extracts toddy from the coconut trees near our plot. Very fresh toddy is said to be good for health(even for kids, I'm not very sure of this fact-just mentioning what I've heard as a kid). Here we use yeast to ferment the batter instead of this so called toddy.

This Appam basically requires a special pan or even deep kadai with a proper lid to cover it. I use a non-stick appam vessel and this do not require even a drop of oil. Appam goes well with egg curry/chicken curry/veg stew or even simple sweetened thin coconut milk(you can try this for kids who do not like much spicy food, i'm sure they will love it). So here comes the recipe for Appam and egg curry, Enjoy!!!!!

Appam vessel

For making Appam : -Ingredients:-

1. Raw rice/Pachari/Basmathi Rice - 2 cup
2. Cooked Parboiled Rice/Cooked Puzhukkal Ari - ¾ cup
3. Thick coconut milk - ¾ cup
4. Yeast - ¾ tsp
5. Salt- 1 tsp
6. Sugar - 2tbsp
7. water - 1 cup (required to grind the rice)

Preparation method:-

• Wash an clean the rice, soak the rice for atleast 5-6 hours.
• Grind the rice and cooked rice with enough water and transfer into a wide bowl. Consistency must be almost like dosa batter not too thin nor as thick as Idli batter.
• Add yeast, sugar, salt, coconut milk and stir well to incorporate everything. Keep the batter overnight for fermentation in a dry warm place(at-least 8 hrs). 
  
  

  

  Appam Batter

• Heat up the Appachatti/Appam pan, pour a laddle of batter, wait for 30 secs so that the middle part of the pan absorbs some batter, then lift the vessel and move the vessel in a circular motion so that the batter sticks/spread evenly on the sides of the pan.
• Close the pan with the lid and let it cook till the middle part is not sticky(keep the stove in med-high not in full high).
• The appam should be soft and middle part will be bit thick and soft. Take out the appam from the pan. Make desired amount of appams  and serve hot with egg curry..

For spicy egg curry:-

Ingredients:-

1. Boiled eggs -4(make slit with a knife on the eggs)
2. Finely sliced onions- 2 big
3. Sliced Tomato -1
4. Green chilly -4 split into halves
5. Fresh Ginger finely chopped ~ 1 tsp
6. Fresh Garlic finely chopped ~ 1 tsp(Can substitute with fresh ginger-garlic paste or fresh crushed ginger-garlic)
7. Turmeric powder-  ¾ tsp
8. Chilly powder - 1 tsp
9. Pepper powder - 1/2 tsp(optional, I prefer pepper instead of chilly powder )
10. Coriander powder -1 tsp
11. Chicken masala - 2 tsp
12. Thick Coconut milk - 3 tbsp(mix with 1/4 cup water and mix well)
13. Oil- 2tbsp
14. Mustard seeds - 2 tsp
15. Chopped Coriander leaves few
16. Curry leaves few

 PreparationMethod:-

• Heat up a kadai or pan, pour oil in it, splutter mustard seeds, add onion, ginger-garlic, green chilly, curry leaves and stir for a while.
• When the onion is translucent(don't get it to dark brown), add tomato's and stir for a while.
• Add in masala powders and stir in med flame for 1 min and mix everything well.
• Add the eggs and add in a cup of water and bring it to boil in med flame.
• Add the coconut milk and let it cook for another min.
• Garnish with chopped coriander leaves and curry leaves and serve warm with Appams...