Thursday, November 14, 2013

Idiyappam & Egg curry

One of our favourite breakfast items...initially when my kids use to make a fussy face to it, I used to tell that these are healthy rice noodles.. Now they enjoy it as much as we do..

Ingredients - for idiyappam

Rice powder (I use pathiri podi) - 2 cups
Water - 2.5 cups
Sugar - 1 tsp
Salt - as needed

Grated coconut - 1 cup

Method (I use my food processor for kneading)

Place the rice powder in the food processor bowl with the kneading hook. Boil water in a bowl. When its about to boil add sugar and salt and let it boil well (Sugar make the idiyappams very soft and imparts a nice glace). Add this water straight out of the stove to the bowl and start kneading. When the rice powder has combined well switch off the processor and cover the bowl with a lid or towel. Let it sit for sometime. Once the heat of the dough is bearable, knead for some more time with your hand to form a smooth shiny dough. Take a portion of the dough and place it inside the idiyappam achu.

Boil water in idli steamer. Take the idli thattu, place 1 tsp of freshly grated coconut in each of the impressions. Now squeeze the idiyappam dough through the achu into these impressions above the coconut. Place them in the steamer and steam for about 10 min.

Ingredients - for egg curry

Hard boiled eggs - 3
Big onion - 1 medium, sliced
Green chilly - 3, slit lengthwise
Ginger - 1 inch piece, thinly sliced
Garlic - 2 pods, thinly sliced or crushed
Tomato - 1 medium, chopped
Curry leaves - 1 sprig
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Chilly powder - 1 tsp
Coconut milk (thin) - 2 cups
Coconut milk (thick) - 0.5 cup
Coconut oil - 2 tbsp


Heat a kadai. Add coconut oil. When its hot enough, add ginger, garlic and curry leaves. When they are slightly sauteed, add the sliced onions and green chilly and saute till the onions turn transparent. Now add the powders one by one. Saute till the raw smell is gone. You can add some garam masala, if you wish, at this stage. Add the chopped tomato and thin coconut milk and let it boil. Take the hard boiled eggs and make slits on it (so that the masala seeps into the eggs). Add these eggs into the boiling coconut gravy. Let it become thick. Then add the thick coconut milk and when the curry is warm enough (do not let it boil after adding thick milk), switch off the stove and serve hot with the idiyappams.

If you like your egg curry to be more tangy, you can add a tbsp of vinegar towards the end (I like it that way)

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