KERALA STYLE APPAM & EGG CURRY

KERALA STYLE APPAM RECIPE

Aappam is a South Indian dish mostly eaten for breakfast and is one dish that we all love at home. It is made from fermented rice batter and served with a gravy, Egg curry, chutney or even sweet coconut milk. These soft appams are made without yeast and can be made quickly with a little bit of planning.

• INGREDIENTS

1. 500 grams rice, raw
2. 2 teaspoon methi seeds (Fenugreek seeds)
3. 1 cup fresh coconut, grated
4. 1 cup cooked rice
5. 4 tablespoons sugar
6. ¼ teaspoon Baking soda
7. 1 teaspoon salt

• METHOD FOR MAKING APPAM

1. To begin making the Kerala style Appam, we need to first soak the rice along with the fenugreek seeds in water for at least 3-4 hours.

1. Once soaked, grind the rice along with the grated coconut and the cooked rice. Add very little water to make a thick and smooth batter. Add a little salt and sugar to taste and allow the appam rice batter to ferment for about 6 hours in a warm place. The fenugreek in batter, will help in light fermentation of the batter.

1. After 6 hours, the appam batter is now ready to be used. When you are ready to make appams, stir in baking soda and allow it to rest in the batter for about 5 minutes.
2. preheat the appam pan on medium high heat. Pour a ladle of batter on the pan and swirl the pan in circular fashion to spread the batter.

1. The batter will be thick in the center and thin on the sides. Cover the pan with a lid for approximately 2 minutes until it is crisped and golden brown on the sides and the center is steamed and cooked.
   

2. Serve the Kerala style Appam along with Egg curry for breakfast.

KERALA EGG CURRY

It’s a simple egg dish from southern part of India.
A dish that is made in almost every Kerala household for a delectable side with Kerala style breakfast dishes like Appam, Puttu and Idiyappam. It is very easy to make if you have coconut milk on hand. I used fresh homemade coconut milk using home grown coconuts. The egg curry made for a divine accompaniment with Appam.
The finishing touch of freshly ground black pepper and fresh curry leaves are the key elements of Kerala egg curry. Of course, the quick coconut milk lends the curry a creamy sauce and an irresistible aroma and flavor.

• INGREDIENTS

1. Eggs (4, hard boiled,peeled)
2. Onion (1, finely sliced, Large)
3. Green Chilies (2, silt lengthwise)
4. Ginger (1, finely minced)
5. Curry leaves (1 spring)
6. Tomato (1, finely chopped)
7. Garam masala powder (¼ tsp)
8. Turmeric Powder (¼ tsp)
9. Coriander Powder (½ tsp) {optional}
10. Coconut milk (11/2 cups,thin)
11. Thick coconut milk (¾ to 1 cup)
12. Black pepper powder (½ tsp, crushed)
13. Tempering/poppu/Tadka
14. Mustard seeds (½ tsp)
15. Red Chilies (1, tear and de-seed)
16. Coconut oil (11/2 tbsps ) {or any oil}

• METHOD FOR MAKING KERALA EGG CURRY

1. Heat oil in a heavy bottomed vessel,add the mustard seeds and allow them to splutter. Add the red chilies and saute for few seconds.
2. Add sliced onions. Few curry leaves, minced ginger and green chilies and saute for 5 minutes.
3. Add coriander powder, turmeric powder and mix. Add the tomatoes and saute for 4 mints.
4. Add salt to taste and thin coconut milk and cook on low flame for 7-8 minutes. Stir once in a while.

1. Add the eggs and cook for 2 minutes. Add garam masala powder, crushed pepper and the remaining curry leaves.
2. Add the thick coconut milk and cook on the low flame for a minute and turn off heat. Serve with Appam.

• TIPS

1. You can add finely minced garlic at the time of adding the ginger.
2. For garam masala, crush 1 green cardamom, 2 cloves and ½ '' cinnamon stick.
3. You can use ginger and garlic. But I'd suggest you to use minced ginger-garlic rather than the paste.

Cooking can be more than just making food for one day-to-day meals. It can transform routine to a passion.
Hope you all liked this kerala recipe. Don't forget to try this,it will be very tastey.
Thank you.