Kerala Appam, Kerala Kadala Curry and Boiled Egg

Ingredients

• 1 cup Kala Chana (Soaked overnight and drained)
• 3.25 cup Water (Divided; 3 cups for cooking, 0.25 cup for grinding)
• 1.5 tsp Salt (Divided, or to taste)
• 3 tbsp Coconut Oil (Virgin coconut oil is recommended)
• 1 cup Grated Coconut (Fresh or frozen, unsweetened)
• 5 pcs Shallots (Peeled, for the roasted masala)
• 1 tbsp Coriander Seeds
• 1 tsp Fennel Seeds
• 1 inch Cinnamon Stick
• 3 pcs Cloves
• 2 pods Green Cardamom
• 3 pcs Dried Red Chili (Adjust to taste)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 12-15 leaves)
• 1 medium Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste (Freshly made is best)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color; adjust for heat)
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala (Kerala-style preferred)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Chickpeas

   • Rinse the kala chana and soak in plenty of water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
   • Pressure cook on medium-high heat for 5-6 whistles (about 20-25 minutes) until tender but not mushy. Allow the pressure to release naturally. Reserve the cooked chickpeas and their cooking water.
2. 2

   Prepare the Roasted Coconut Masala

   • Heat 1 tbsp of coconut oil in a heavy-bottomed pan (kadai) over low heat.
   • Add coriander seeds, fennel seeds, cinnamon, cloves, cardamom, dried red chilies, and shallots. Sauté for 2-3 minutes until fragrant.
   • Add the grated coconut. Stirring continuously, roast on low heat for 12-15 minutes. The coconut must turn a deep, uniform reddish-brown color. This step is crucial for the authentic flavor and color.
   • Turn off the heat and let the mixture cool completely.
   • Transfer the cooled mixture to a blender. Add 1/4 cup of water and grind to a very smooth paste. Set aside.
3. 3

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.