Ghee Rice, Kerala Egg Curry and Onion Salad

Ingredients

• 8 pc Egg (hard-boiled and peeled)
• 3 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pc Dried Red Chili (broken into halves)
• 1 sprig Curry Leaves
• 2 medium Onion (thinly sliced)
• 2 pc Green Chili (slit lengthwise)
• 1 tbsp Ginger Garlic Paste
• 2 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (adjust for heat)
• 2 tsp Coriander Powder
• 0.5 tsp Black Pepper Powder (freshly ground preferred)
• 1.5 cup Thin Coconut Milk (second extract)
• 1 cup Thick Coconut Milk (first extract)
• 0.75 tsp Garam Masala
• 1.25 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the eggs: Gently make 2-3 shallow slits on each hard-boiled egg with a knife. This helps them absorb the masala. Set aside.

2. 2

   Temper the spices: Heat coconut oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter completely. Then, add the dried red chilies and curry leaves, and sauté for 30 seconds until fragrant.

3. 3

   Sauté the aromatics: Add the sliced onions to the pan and sauté for 8-10 minutes until they are soft and golden brown. Add the ginger-garlic paste and slit green chilies, and continue to sauté for another 2 minutes until the raw smell disappears.

4. 4

   Cook the base: Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy, and oil starts to separate from the masala.

5. 5

   Add spice powders: Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and black pepper powder. Stir continuously for 1 minute until aromatic, ensuring they don't burn.

6. 6

   Build the gravy: Pour in the thin coconut milk and add salt. Mix well, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes.

7. 7

   Simmer with eggs: Gently place the slit boiled eggs into the gravy. Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the curry.

Ingredients

• 2 pcs sweet onion (medium, thinly sliced into rings)
• ice cubes (for soaking)
• 4 cup water (cold, for soaking)
• 2 tbsp apple cider vinegar
• 0.5 tsp paprika (for color)
• 0.5 tsp sugar (to balance tanginess)
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt
• 2 tbsp parsley (fresh, finely chopped)

Instructions

1. 1

   Prepare the onions

   • Peel the sweet onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for crispness

   • Add ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove excess moisture.
4. 4

   Season and toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Drizzle with apple cider vinegar and sprinkle with paprika, sugar, black pepper, and salt.
   • Add the chopped fresh parsley.
   • Toss gently until the rings are evenly coated.
5. 5

   Serve immediately

   • Serve the onion salad immediately to enjoy its maximum crispness and fresh flavor.
   • It is an excellent topping for burgers, hot dogs, and grilled chicken sandwiches.