Kerala Style Egg Curry Recipe With Appam

|| Healthy Egg Curry South Indian Style ||

Egg curry with appam is a staple diet in Kerala. The first time I had Kerala style Egg curry, I could never forget the sweet flavory taste of the curry. I could taste all the spices, herbs used in that curry. I had the same curry egg curry at various cities and towns in Kerala, every time they tasted the same; sweet, flavorsome, appetizing. After coming back, I tried searching for the recipe but nothing pleased me to try them. So, guessing the spices, I tried the recipe my way (which is rarest of the rare scenarios)… And voila… it worked, it was a success and family was shockingly surprised!!!

Don’t ask why!! They know me so well you see!!! Ok.. so here is MY VERSION of Kerala style Egg Curry– if you are a fan of egg, if you are a fan of Coconut milk, and if you like simple cooking.. DO.. Do.. Try IT…

Ingredients:

• Coconut oil- 2-3 table spoons
• Mustered seeds- 1 teaspoons
• Curry leaves- 12-18
• Onions- 4-5 medium sized, slices
• Green chilies- 4-5 slit or whole
• Turmeric powder- 1 teaspoon
• Curry powder- 1.5 – 2 table spoon OR Cumin 1 teaspoon -coriander powder 1 teaspoon+ Garam Masala Powder 1 teaspoon
• Ginger- Garlic paste- 1 table spoon
• Whole spices: 1 cinnamon stick/ 3-4 cardamoms/ 3-4 cloves/ 1 bay leaves/ 1 dried red chili
• Coconut milk- 250 ml
• Boiled eggs: 5
• Salt
• Jaggery powder/ coconut sugar / brown sugar/ sugar (whatever you like)- 1 teaspoon
• Water

Cooking Process

• Take a pot or kadai, once it’s hot, add some oil (I used extra virgin coconut oil, you may use white oil or olive oil). Once the oil is hot, add dried red chilies, bay leaf, the other whole spices (cinnamon, cardamom and cloves). Now add the mustered seeds and few curry leaves (save some for later).
• Once the spices are tempered well with the oil (which takes just few seconds), add the sliced onions now. Fry them till they start turning light brown.

• Once the onions turn light brown, add the ginger-garlic paste, turmeric, curry powder (or the other option). Mix them well and cook it on low flame till the raw smell of ginger-garlic is gone, and the masala removes oil on the kadai. Also by this time the onions will also turn into golden brown. You will get a sweet smell infused with the spices.
• Now add the coconut milk, for water, you may use equal amount of water or half the amount of water of the coconut milk depending on the consistency you want. I used equal amount of water to the coconut milk.
• Mix them well, once the water comes to boil add salt, little jaggery powder just to balance the taste; add rest of the curry leaves, the green chilies and cover the pot and let it cook for 5 minutes.
• After 5 minutes, add the deshelled boiled eggs. Sprinkle a pinch of curry powder or garam masala on top and on low heat cook for another 5-7 minutes.
• If the consistency of the curry is suitable to you, then switch the heat off, otherwise let it cook few more minutes until you reach your preferred consistency.
• Remember, leave the curry little runny than the consistency you are looking for, as once you keep it on standing time (i.e. keeping the pot covered for few minutes after putting the heat off), it will become little thicker.

You can enjoy this curry with rice, plain dosa, or my very very favourite Appam!!!

Appam:

For Appam, it was my first time, I couldn’t take much risk. I exactly followed the below recipe. The only difference was, I didn’t have the appam pot or a small kadai at home, so I made the appams flat on a tawa. They were equally soft from inside like I had them at ‘God’s Own Country’, little crispy on one side and so droolicious with that egg curry. Oh I can have it again and again…

I am sure you will also love this curry.. Do let me know how it goes.. Happy Weekend!!

Inspired by @HomeCookingShow