Kerala Egg Curry In Coconut Milk For Appam and Idiyappam

Ingredientsfor 8 servings

• 10 nos Boiled Eggs
• 2 nos Onion Sliced Thin
• 2 tbsp Ginger-Garlic — chopped
• 5 nos Green Chillies — slit
• Curry leaves, a few
• 1 nos Tomato — chopped
• 1/4 tsp Pepper powder — optional
• 1 tbsp Tomato Ketchup
• 21/2 tsp Chilly Powder
• 5 tsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 3/4 tsp Garam Masala
• 1 cup Thick Coconut Milk
• Coconut Oil, to taste
• Coriander Leaves, a few
• Salt, to taste

Preparation

1. Step 1

   Get some oil in a pan and fry chopped ginger garlic and green chillies.

2. Step 2

   Add sliced onion. cook well till onion turns golden in color. Add curry leaves too.

3. Step 3

   Add chilly powder, coriander powder, turmeric and garam masala powder. Fry in low flame till raw smell goes away.

4. Step 4

   Add chopped tomato and fry well till tomatoes become mushy. You can also add some pepper powder. Add little water to the mixture and heat.

5. Step 5

   Add that special ingredient - 'tomato ketchup' that will enhance the flavor after the tomatoes are mushy.

6. Step 6

   Add some fresh chopped coriander leaves.

7. Step 7

   Stir in the boiled eggs and cook the gravy well adding little salt.

8. Step 8

   Stir everything together thoroughly until masala blends well with eggs.

9. Step 9

   Add 1 1/2 cup water.

10. Step 10

    Close with a lid and let the water boil for few minutes.

11. Step 11

    Add medium thick coconut milk and heat. Remove pan from flame before boiling starts. Add 1 tbsp coconut oil too into the gravy. Stir in some fresh coriander leaves and a pinch of garam masala.

12. Step 12

    Let it cook for 5 minutes and switch off,.

13. Step 13

    Kerala Egg Curry In Coconut Milk For Appam and Idiyappam is ready.