Idiyappam, Boiled Egg and Coconut Milk Stew

Ingredients

• 4 pieces Large Eggs
• 6 cups Water (enough to cover eggs by 1 inch)
• 0.5 tsp Salt (optional, for the boiling water)
• 2 cups Ice Cubes (for the ice bath)

Instructions

1. 1

   Prepare the Eggs

   • Gently place 4 large eggs in a single layer in a medium saucepan.
   • Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
   • Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2. 2

   Bring to a Boil

   • Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3. 3

   Cook Off-Heat

   • Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
   • Let the eggs stand in the hot water for the desired doneness:
   • Soft-Boiled (runny yolk): 4-5 minutes
   • Medium-Boiled (jammy yolk): 6-8 minutes
   • Hard-Boiled (firm yolk): 10-12 minutes
4. 4

   Create Ice Bath and Cool Eggs

   • While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
   • Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
   • Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5. 5

   Peel and Serve

   • Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
   • Peel under cool running water, starting from the wider end where the air pocket is.
   • Serve immediately or store in the refrigerator for later use.

Ingredients

• 2 tbsp Coconut Oil
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 3 pcs Green Cardamom Pods (Lightly crushed)
• 0.5 tsp Black Peppercorns
• 1 pcs Onion (Medium, thinly sliced)
• 1 inch Ginger (Peeled and julienned)
• 3 cloves Garlic (Thinly sliced)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 sprig Curry Leaves (About 10-15 leaves)
• 1 pcs Potato (Large, peeled and cut into 1-inch cubes)
• 1 pcs Carrot (Medium, peeled and cut into 1-inch cubes)
• 100 g Green Beans (Trimmed and cut into 1-inch pieces)
• 0.5 cup Green Peas (Fresh or frozen)
• 2 cup Thin Coconut Milk (Also known as second press coconut milk)
• 1 cup Thick Coconut Milk (Also known as first press coconut milk)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)

Instructions

1. 1

   Temper Whole Spices

   • Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat.
   • Once the oil is shimmering, add the cinnamon stick, cloves, crushed green cardamom pods, and black peppercorns.
   • Sauté for 30-40 seconds until the spices release a fragrant aroma.
2. 2

   Sauté Aromatics

   • Add the sliced onion, julienned ginger, sliced garlic, green chilies, and curry leaves to the pot.
   • Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent. Do not let them brown.
3. 3

   Cook Vegetables in Thin Coconut Milk

   • Add the cubed potatoes, carrots, and green beans. Stir to coat with the aromatics and sauté for 1-2 minutes.
   • Pour in the thin coconut milk and add salt. Stir everything together.
   • Bring the mixture to a gentle simmer over medium heat.
4. 4