Egg Curry with Coconut Milk and Idiyappams (Steamed Rice Noodles)

Today I am posting the first of a series of traditional kerala recipes that my mother-in-law is cooking up for us. The egg curry with coconut milk is an all-time favourite in our home. Keralites can hardly keep themselves from adding coconut, in any form, to their curries. And true to form, this delicious egg curry has rich coconut milk as the main flavoring. The coconut milk added to this curry gives a rich, sweet taste which balances the flavor of the blend of spices added. It also has a tasty gravy which forms an ideal dipping sauce for idiyappams (steamed rice noodles), appams and chapathis. In Kerala, the coconut is generally grated and then squeezed with water to make the coconut milk. The first squeeze would yield a thick milk which is added last to the curry (so as not to curdle it) and the second and third squeezes would yield thinner milk which generally forms the majority of the gravy. Today we have used the canned coconut milk, available in the Asian aisles, which was not thinned down. I hope everyone would love the series of Kerala recipes as much as we are enjoying them at home! ;-) If anyone is interested in knowing how to make idiyappams, please let me know! Aaswadikkoo! (Enjoy!)

Recipe (Serves 4) :

Eggs - 4, hard boiled
Ginger - 1" piece, sliced
Onion - 2 medium, sliced thin
Green chilly - 1, split lengthwise
Tomato - 1, quartered
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Coconut milk - 1/2 cup
Water - 1/2 cup

Method:

Remove the shells from the hard boiled eggs.

Heat oil in a skillet.

Saute the onions, gren chillies and ginger until the onions are cooked and tender.

Add the red chilly, coriander, turmeric and garam masala powders and saute until fragrant.

Add the tomato chunks and stir to mix well.

Pour water to the mixture and season with salt.

Bring to a boil and allow the onions and tomato chunks to cook.

Stir in the coconut milk and mix until heated through. (DO NOT boil).

Toss in the eggs.

Serve hot with idiyappam, appam or chapathi.

Check out the Egg Roast (without coconut milk) here.

This is a pictorial representation on how to shape the idiyappams. If anyone is interested in knowing more, just send me an email (jz.tastytreats@gmail.com) or leave a comment.

I am sending this to the "Curry Mela" hosted by Srivalli of Cooking 4 all seasons.

I was greeted today by the "Blogging Friends Forever" award passed on to me by Sujatha of Khazana of my favourite recipes. Thank you so much Sujatha, I really appreciate it! Thanks for being my friend!

The following rules apply to this award:

1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.

I would like to pass this onto,

Sukanya of Hot n' sweet Bowl
Vani of Illatharasi
Rachel of Tangerine's Kitchen
Rashmi of Delhibelle
Shreya of Mom's Cooking (who is relatively new to my blog)

Enjoy your awards and have a nice day!!