►Egg curry Ingridents
Egg-5 nos
Onion-1 nos
Ginger-1 medium
red chilli powder 2tsp
mustard seeds-½ tsp
salt- to taste
tomato- 1 medium
green chilli-2 nos
turmeric powder-1/2 tsp
coriander powder-1tbsp
curry leaves-2 sprig
garam masala paste-2tsp
coconut oil -1tbsp
►Method
► First we take a pan and boiled the egg
► Then we grind the paste of garam masala(cinnamon,cardamom,cloves)and keep it into a
side
► Heat oil in a pan on medium heat. Once oil is hot, add mustard seedsand fry them for few
seconds. Once they start to splutter
► Add the onions ,ginger,chilli,and garlic , saute until they turn slightly brown in colour
► Add tomatoes and mix. Cover the pan and cook for 5 minutes on medium heat.
► Open the pan and add salt, coriander powder, turmeric powder, garam masala paste and
red chili powder and sauted for some minutes
► Cover the pan again and cook for another 5 to 6 minutes.
► Add boiled eggs and mix. Simmer the curry for 5-6 minutes on medium-low heat.
► Then turn off the flame , Serve with hot rice or as a side dish with idiappam or dosha.
IDIYAPPAM
Rice flour-1 cup
Salt-to taste
Fresh grated coconut-1/2 cup
Water for steaming and mixing
Method
► First we grated coconut
► Take a pan ,add 1 cup of rice flour and salt
► Add boiling water gradually and using your hands mix the dough.
► Be careful, as the dough is going to be very hot,until you get a smooth and soft dough…
► Take small portions of dough and shape into a log and place it in the presser, Press
each portion through Idiyappam mould
► This way continue to make idiyappams on all the idli mould.
►Steam for 8 or 9 mins on medium – high flame
► Turn off the flame and serve with egg curry..
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