Idiyappam, Muttai Thokku and Thengai Paal

Ingredients

• 8 pcs Eggs (large)
• 3 pcs Onion (medium, finely chopped)
• 3 pcs Tomato (medium, ripe and finely chopped)
• 1.5 tbsp Ginger Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 3 tbsp Gingelly Oil (also known as Indian sesame oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split black gram)
• 1 sprig Curry Leaves
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chilli Powder (adjust to your spice preference)
• 2 tsp Coriander Powder
• 1 tsp Fennel Powder
• 0.75 tsp Garam Masala
• 1.25 tsp Salt (adjust to taste)
• 0.5 cup Water (as needed for gravy consistency)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, reduce the heat to a simmer and cook for 10 minutes for hard-boiled eggs.
   • Drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
   • Peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the masala. Set aside.
2. 2

   Sauté the Base

   • Heat gingelly oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add the mustard seeds and wait for them to splutter.
   • Add the urad dal and sauté for about 30 seconds until it turns light golden. Be careful not to burn it.
   • Add the curry leaves and let them sizzle and become fragrant for a few seconds.
   • Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This caramelization is crucial for the authentic taste of the thokku.
3. 3

   Cook the Masala

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.