A creamy and fragrant coconut milk curry with boiled eggs, gently spiced with cinnamon, cloves, and green chilies. This classic Kerala dish is the perfect comforting partner for appam or steamed rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(1 cup stew with 2 boiled eggs)
Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Creamy, soul-satisfying Kerala Egg Stew with fluffy, melt-in-mouth appams. Pure comfort in every bite!
This udupi dish is perfect for dinner. With 776.76 calories and 22.86g of protein per serving, it's a nutritious choice for your meal plan.
fat
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
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
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
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.
4
Build the Gravy and Simmer
Reduce the heat to low. Add the turmeric powder and freshly ground black pepper powder. Stir and cook for about 1 minute until the raw smell of the spices disappears.
Pour in the thin coconut milk and add salt. Stir well to combine.
Bring the mixture to a gentle simmer over medium heat. Carefully add the slit boiled eggs to the gravy.
Cover the pan and let the stew simmer gently for 7-8 minutes, allowing the eggs to soak in the flavors of the gravy.
5
Finish with Thick Coconut Milk
Reduce the heat to the absolute lowest setting.
Pour in the thick coconut milk and stir gently to combine. Heat through for just 1-2 minutes.
Crucially, do not allow the stew to boil after adding the thick coconut milk, as this can cause it to curdle or split.
Turn off the heat. If using, sprinkle the garam masala over the top.
Let the stew rest for 5 minutes before serving hot with appam, idiyappam (string hoppers), or bread.
Servings4
Serving size: 1 serving
378cal
8gprotein
68gcarbs
8gfat
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
0.25 tsp Instant Yeast
1 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add more if needed)
1 tbsp Vegetable Oil (For greasing the pan)
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
