A classic Kerala Christian delicacy, this creamy egg curry is simmered in a fragrant coconut milk gravy with gentle spices. Perfect with appam or steamed rice for a comforting meal.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 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.
Aromatic Mutta Mappas with fluffy appam - a creamy, perfectly spiced, protein-packed comfort food!
This kerala dish is perfect for lunch. With 817.3 calories and 24.27g of protein per serving, it's a nutritious choice for your meal plan.
fat
(slit lengthwise)
1 sprig Curry Leaves (about 10-12 leaves)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Kashmiri Red Chili Powder (for color and mild heat)
1.5 cup Thin Coconut Milk (second extract)
1.25 tsp Salt (or to taste)
1 cup Thick Coconut Milk (first extract)
0.5 tsp Garam Masala
Instructions
1
Prepare the Eggs
Place eggs in a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes to cook through.
Carefully transfer the eggs to a bowl of ice water for 5 minutes to stop the cooking process and make them easier to peel.
Peel the eggs and gently make 2-3 shallow slits on each one with a knife. This helps them absorb the gravy's flavor. Set aside.
2
Sauté Aromatics and Spices
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cinnamon stick, cloves, crushed green cardamom, and fennel seeds. Sauté for 30-45 seconds until they release their aroma.
Add the sliced onions, ginger, garlic, green chilies, and curry leaves. Sauté for 6-8 minutes, stirring occasionally, until the onions become soft, translucent, and lightly golden at the edges.
3
Create the Masala Base
Add the finely chopped tomatoes to the pan and cook for 5-7 minutes, until they break down and become soft and mushy.
Reduce the heat to low. Add the spice powders: turmeric, coriander, and Kashmiri red chili powder. Stir continuously for 1 minute until the raw smell disappears and oil begins to separate from the masala.
4
Simmer the Gravy
Pour in the thin coconut milk and add salt. Stir well to combine with the masala base.
Increase the heat to medium and bring the gravy to a gentle simmer. Do not bring to a rapid boil.
Let it simmer for 5-6 minutes, allowing the gravy to thicken slightly and the flavors to meld together.
5
Finish the Curry
Gently slide the slit, boiled eggs into the simmering gravy.
Reduce the heat to its lowest setting. Pour in the thick coconut milk and sprinkle the garam masala over the top.
Stir very gently to incorporate. Heat through for just 2-3 minutes. It is crucial not to let the curry boil after adding thick coconut milk, as it can curdle.
Turn off the heat, cover the pan, and let the curry rest for at least 10 minutes before serving. This allows the flavors to deepen and settle.
Servings4
Serving size: 3 pieces
383cal
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.
