Hard-boiled eggs simmered in a fragrant, creamy coconut milk gravy, spiced with classic South Indian flavors. This comforting curry comes together quickly and pairs perfectly with rice or appam.
Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
About Egg Curry with Coconut Milk with Kerala Appam
Creamy coconut milk egg curry with soft appam - a protein-packed, melt-in-mouth comfort food!
This kerala dish is perfect for lunch. With 805.3199999999999 calories and 24.26g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Red Chili Powder (or to taste)
1.5 tsp Coriander Powder
1 cup Thin Coconut Milk (second extract or diluted canned milk)
1 cup Thick Coconut Milk (first extract or canned coconut cream)
0.5 tsp Garam Masala
1.25 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil.
Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes.
Drain the hot water and transfer eggs to an ice bath to stop the cooking process. This also makes them easier to peel.
Once cool, peel the eggs and make 2-3 shallow vertical slits on each one. Set aside.
2
Create the Tempering (Tadka)
Heat coconut oil in a wide pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter completely, about 30-45 seconds.
Add the cumin seeds and fresh curry leaves. Sauté for 30 seconds until the leaves are crisp and aromatic.
3
Build the Masala Base
Add the finely chopped onions and slit green chilies. Sauté for 5-7 minutes until the onions become soft and translucent.
Add the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
Stir in the turmeric powder, red chili powder, and coriander powder. Cook for 30 seconds.
Add the tomato puree and salt. Cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
4
Simmer the Gravy
Pour in the thin coconut milk, stirring to combine with the masala. Scrape the bottom of the pan to release any flavorful bits.
Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld together.
5
Finish the Curry
Gently slide the slit, hard-boiled eggs into the simmering gravy.
Reduce the heat to the lowest setting. Pour in the thick coconut milk and stir gently.
Sprinkle in the garam masala. Heat through for just 2-3 minutes. Do not let the curry boil after adding thick coconut milk, as it may curdle.
Turn off the heat.
6
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, appam, idiyappam, or roti.
Servings4
Serving size: 3 pieces
383cal
8gprotein
68gcarbs
8gfat
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
0.25 tsp Instant Yeast
1 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add more if needed)
1 tbsp Vegetable Oil (For greasing the pan)
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
