Idiyappam, Muttai Kurma and Thengai Paal

Ingredients

• 8 pcs Eggs (large)
• 2 medium Onion (finely chopped)
• 2 medium Tomatoes (finely chopped)
• 1.5 tbsp Ginger Garlic Paste
• 2 pcs Green Chilies (slit lengthwise)
• 3 tbsp Vegetable Oil
• 1 inch piece Cinnamon Stick
• 4 pcs Cloves
• 2 pcs Green Cardamom Pods
• 1 pc Bay Leaf
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 0.75 cup Grated Coconut (fresh or frozen)
• 10 pcs Cashews (soaked in warm water for 15 minutes)
• 1 tsp Fennel Seeds
• 0.25 cup Water (for grinding the paste)
• 1.25 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs and Paste

   • Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Once cool, peel the eggs and make 2-3 shallow slits on each one. Set aside.
   • While the eggs are boiling, soak the cashews in warm water for 15 minutes. In a blender, combine the soaked cashews, grated coconut, fennel seeds, and green chilies. Add 1/4 cup of water and grind to a very smooth paste.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 30-40 seconds until they become fragrant.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3. 3

   Build the Gravy Base

   • Add the finely chopped tomatoes and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy.

Ingredients

• 2 cup Freshly Grated Coconut (From one large, mature coconut)
• 0.75 cup Jaggery Powder (Adjust to your preferred sweetness)
• 0.5 tsp Cardamom Powder
• 0.25 tsp Dry Ginger Powder (Also known as sukku podi)
• 4.25 cup Warm Water (4 cups for extracting milk and 0.25 cup for jaggery syrup)

Instructions

1. 1

   Extract Fresh Coconut Milk

   • In a blender, combine the 2 cups of grated coconut with 2 cups of warm water.
   • Blend on high for 1-2 minutes until the mixture is smooth and milky.
   • Place a fine-mesh sieve or cheesecloth over a large bowl and pour the blended mixture through it. Squeeze the pulp firmly to extract all the thick milk (first press).
   • Return the squeezed coconut pulp to the blender. Add the remaining 2 cups of warm water and blend again for 1 minute.
   • Strain this mixture into the same bowl to get the thin milk (second press). Discard the remaining pulp. Whisk both milk extracts together.
2. 2

   Prepare the Jaggery Syrup

   • In a small saucepan, combine the jaggery powder and 1/4 cup of water.
   • Heat over a low-medium flame, stirring continuously for 2-3 minutes until the jaggery has completely dissolved. Do not let the syrup come to a boil.
   • Remove the saucepan from the heat and let the syrup cool for a minute.
   • Strain the warm jaggery syrup through a fine sieve directly into the bowl of coconut milk. This removes any impurities from the jaggery.
3. 3

   Combine and Flavor

   • Gently stir the strained jaggery syrup into the coconut milk until fully combined.
   • Add the cardamom powder and dry ginger powder to the mixture.
   • Whisk well to ensure the spices are evenly distributed and there are no lumps.
4. 4

   Serve

   • Thengai Paal can be served immediately while it is warm.
   • Alternatively, you can chill it in the refrigerator for at least 30 minutes and serve it cold.