Palappam or appam is a wonderful crepe which is popular in Kerala and is made with a batter of rice flour and coconut milk which is then fermented using yeast. This lacy marvel can be served in combination with several of the curries or gravies. One among those wonderful accompaniments to the palappam is egg curry/roast. In this recipe hard-boiled eggs are served in a tasty gravy of sauteed onions and tomatoes seasoned with Indian masalas/spices. It does not require coconut milk, but still has a gravy of onions to dip the appams in. It can also be served as the side dish for any other Indian bread or with plain rice! This is my way of making egg roast. Do try this out and let me know how it turned out for you. Enjoy!!
Recipe (Serves 3):
Eggs - 3, hard boiled
Red onions - 2 large, cut into thin slices
Roma tomato - 1
Ginger - 1" piece, chopped
Garlic - 1 clove, chopped
Red chilly powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Garam masala - 1 tsp
Mustard seeds - 1 tsp
Water - 1/4 cup
Salt - 3/4 tsp
Heat oil in a pan and pop the mustard seeds.
Add the chopped ginger and saute for about 30 seconds.
Saute the garlic until fragrant and golden brown.
Slide the sliced onions into the pan, add the salt and saute until just wilted, about 2-4 minutes.
Once the onions are a bit tender, add the spice powders and saute for a minute or two until fragrant. (It will not have the strong smell of the spices, but rather a cooked smell).
Stir the spiced onions continuously so as not to burn.
Sprinkle a bit of water to cook the spices.
Toss in the chopped tomatoes and saute until the tomatoes are soft and blended well, about 2 minutes.
Pour about 1/4 cup of water to cook the onions and stir it until forms a thick gravy. (The amount of water can be adjusted depending on whether you want more or less gravy. If no gravy is desired, saute until the water is evaporated).
Add the eggs to the onion gravy and mix to coat.
Adjust the seasoning adding salt or pepper (if you have a spicy palate) as necessary.