Kerala Style Wheat Iidyappam And Egg Curry

Ingredients

  • Wheat flour – 1 1/2 cup
  • Salt – 2 to 3 tsp
  • Water – 1 cup

Method

  • Heat a pan and add wheat flour.
  • Saute and roast them well.
  • Remove from fire and transfer to a plate for cooling.
  • Heat water in an idli steamer.
  • Cover and boil them well.
  • Take a bowl, add roasted wheat flour, and salt.
  • Mix them well.
  • Add water little by little, mixing thoroughly, till they become smooth dough.
  • Then fill the dough into the idiyappam press and close the lid.
  • Take a banana sheet and sprinkle some grated coconut
  • Then press the dough into a circle shape onto the banana leaves.
  • Then repeat the same process for the balance of the dough.
  • Then they placed the idiyappam dough into the steamer one by one.
  • Cover and cook for 8 to 10 minutes.
  • Once it is ready, remove the idiyappam from the steamer and set it aside.

Egg curry

Ingredients

  • Egg – 5 nos
  • Onion – 3 nos
  • Ginger – 1 nos
  • Garlic – 7 to 8 nos
  • Green chilli – 2 nos
  • Curry leaves – 3 to 4 sprigs
  • Tomato – 2 nos
  • Turmeric powder – 1/2 tbsp
  • Red chilli powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Garam masala – 1 nos
  • Mustard seed – 1 tsp
  • Salt – 1 or 2 tsp
  • Oil – 3 to 4 tbsp

Method

  • Heat water in a pan add eggs and salt,
  • Cover and boil them well.
  • Drain and peel the boiled eggs, set aside.
  • Take a pan, add grated coconut, and water.
  • Squeezed them well with hands.
  • Drain the thick coconut milk and set it aside.
  • Then cut the boiled eggs in half and set aside.
  • In a pan, heat the oil and add the mustard seeds, allowing them to sputter.
  • Then add ginger and garlic.
  • Add chopped onion, green chilli, and curry leaves.
  • Saute them well for a few minutes.
  • Sprinkle with salt and saute the onions until they are translucent.
  • Add turmeric powder, red chilli powder, coriander powder, and garam masala.
  • Saute until the raw smell of the spices completely disappears.
  • Then add the chopped tomatoes and sauté them well.
  • Pour a sufficient amount of water over them and thoroughly boil them.
  • Add thick coconut milk and combine them well.
  • Then add boiled eggs and mix them well.
  • Cook for 4 to 5 minutes.
  • Remove from fire and set aside.
  • Serve and enjoy the tasty egg curry with idiyappam.

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