Kerala Appam, Kerala Egg Roast and Coconut Milk

Ingredients

• 8 large Egg
• 4 medium Onion (thinly sliced)
• 2 medium Tomato (finely chopped)
• 1.5 tbsp Ginger Garlic Paste
• 3 whole Green Chilli (slit lengthwise)
• 3 tbsp Coconut Oil
• 1 sprig Curry Leaves
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chilli Powder (adjust to taste)
• 2 tsp Coriander Powder
• 1 tsp Garam Masala
• 1.25 tsp Salt (or to taste)
• 0.5 cup Water (warm)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place 8 large eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes to hard-boil the eggs.
   • Drain the hot water and immediately run cold water over the eggs. Once cool enough to handle, peel them carefully.
   • Make 2-3 shallow, lengthwise slits on each peeled egg. This is crucial for the masala to penetrate the eggs.
2. 2

   Shallow-Fry the Eggs

   • Heat 1 tbsp of coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Add a pinch of turmeric powder and a pinch of Kashmiri red chilli powder to the hot oil.
   • Gently place the slit eggs into the pan. Sauté for 2-3 minutes, turning them carefully, until they develop a light golden, slightly crisp layer. Remove the eggs from the pan and set aside.
3. 3

   Caramelize the Onions

   • In the same pan, add the remaining 2 tbsp of coconut oil. Once hot, add the thinly sliced onions and a pinch of salt (this helps draw out moisture).

Ingredients

• 1 large Mature Brown Coconut (Choose one that is heavy for its size and sloshes when shaken)
• 4 cups Warm Water (Divided; use water around 120-130°F (50-55°C), not boiling)

Instructions

1. 1

   Prepare the Coconut (Approx. 5 minutes)

   • Find the three 'eyes' on the coconut. Pierce the softest one with a corkscrew or sharp knife and drain the coconut water into a glass. This water is delicious to drink on its own.
   • To crack the shell, firmly tap the coconut's equator with the back of a heavy knife or a hammer, rotating it as you go, until it splits into two halves.
   • Use a coconut scraper or a sturdy, blunt knife to carefully pry the white meat away from the hard shell.
2. 2

   First Press for Thick Milk (Approx. 5 minutes)

   • Rinse the coconut meat and chop it into small, 1-inch pieces.
   • Place the coconut pieces into a high-speed blender with 2 cups of warm water.
   • Blend on high for 2-3 minutes until the mixture is smooth, thick, and creamy.
   • Pour the blended mixture through a nut milk bag, a double layer of cheesecloth, or a fine-mesh sieve set over a large bowl.
   • Squeeze firmly with clean hands to extract all the liquid. This rich, creamy liquid is your thick coconut milk (first press).
3. 3

   Second Press for Thin Milk (Approx. 3 minutes)

   • Return the squeezed coconut pulp from the bag back into the blender.
   • Add the remaining 2 cups of warm water and blend again on high for 1-2 minutes.
   • Strain this mixture through the same nut milk bag into a separate bowl, squeezing well to extract the remaining liquid. This is your thin coconut milk (second press).
4. 4

   Store the Coconut Milk (Approx. 2 minutes)

   • Depending on your recipe's needs, you can use the thick and thin milk separately or combine them.
   • Pour the milk into a clean, airtight glass jar or bottle and store it in the refrigerator. It will stay fresh for up to 4 days.
   • Note: The milk will naturally separate, with a thick layer of cream rising to the top. This is normal; simply shake or stir well before using.