Here is a delicious restaurant style egg curry which is the best to go with appams. Appam and mutta curry (Egg curry) is one of Kerala’s signature breakfast combinations. I absolutely loved it, and no other egg curry can beat this one on its taste. This curry is definitely going to be my pair for appams from now on. Thanks to the Maroli Indian restaurant, Toronto’s blog for introducing this awesome treat to all foodies….
Eggs 4 nos, hardboiled
Egg, beaten 1 no (secret ingredient )
Red onions 2 medium, thinly sliced
Tomato 1 medium, thinly sliced
Green chilly 2 nos, slit
Ginger garlic, freshly crushed 1 tsp each
Red chilly powder 1 tsp
Coriander powder 2 heaped tsp
Turmeric powder ¼ tsp
Black pepper powder ½ tsp
Coconut milk, thick ½ cup
Water ¾ cup
Curry leaves 2 sprigs
Salt as needed
Oil 1 TBSP
Hard boil the eggs and de-shell the same, set aside. Beat one egg well and keep aside.
Heat oil in a non stick pan and add the oil. Sauté onions along with curry leaves until golden brown. Next add the crushed ginger and garlic, mix well and cook for 2 more minutes. Now add the red chilly powder, coriander powder and turmeric powder. Mix well to combine and cook until the raw smell from powders are all gone. Next add the tomato slices and cook for another 3 more minutes. Reduce heat to medium and add the coconut milk, pepper powder and water. Adjust salt and mix well, allow it to boil. Once boiling add the halved eggs. Mix well and let it boil again. Once boiling reduce heat to simmer and add the beaten egg and stir immediately. Switch off flame and transfer to a serving bowl. This is an excellent pair for appams, puttu, idiyappam and rotis..Enjoy!!!
Recipe courtesy: Maroli Indian restaurant, Toronto