Idiyappam with Kerala Egg Stew

Ingredients

• 8 count Egg
• 2 tbsp Coconut Oil
• 0.5 tsp Mustard Seeds
• 1 inch Cinnamon Stick
• 4 count Cloves
• 3 count Green Cardamom (lightly crushed)
• 1 large Onion (thinly sliced)
• 1 inch Ginger (julienned)
• 4 cloves Garlic (thinly sliced)
• 3 count Green Chili (slit lengthwise)
• 1 sprig Curry Leaves
• 0.25 tsp Turmeric Powder
• 0.5 tsp Black Pepper Powder (freshly ground)
• 1.5 cup Thin Coconut Milk (also known as second press)
• 1 cup Thick Coconut Milk (also known as first press)
• 1 tsp Salt (or to taste)
• 0.25 tsp Garam Masala (optional, for garnish)

Instructions

1. 1

   Boil and Prepare Eggs

   • Place the eggs in a saucepan and cover with cold water. Bring to a boil and cook for 10-12 minutes to hard-boil them.
   • Drain the hot water and run cold water over the eggs to cool them down.
   • Once cool enough to handle, peel the eggs carefully and make 2-3 shallow vertical slits on each egg. This helps them absorb the flavors of the stew. Set aside.
2. 2

   Sauté Whole Spices (Tempering)

   • Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the cinnamon stick, cloves, and crushed green cardamom pods. Sauté for another 30-45 seconds until they release a pleasant aroma.
3. 3

   Sauté Aromatics

   • Add the sliced onion, julienned ginger, sliced garlic, slit green chilies, and curry leaves to the pan.
   • Sauté for 5-6 minutes, stirring occasionally, until the onions turn soft and translucent. Do not let them brown.