Egg Curry in coconut milk with Appam

Egg Curry in coconut milk  with Appam

This is one of my all time favourites! Really quick and simple to make and delicious too

Egg Curry
2-3 Boiled eggs
1 large onion, sliced
2 medium tomatoes, chopped
1 small tsp turmeric powder
2 tsp red chilli powder
1 tbsp coriander/dhanya powder
2 tsp ginger garlic paste
2 cups coconut milk
3-4 curry leaves
2 green chillies, slit
salt to taste
2 tbsp oil

Method:
Heat the oil and fry the onions till pink in colour.
Add the ginger garlic paste and fry for another 1 minute
Add the curry leaves
Now add the tomatoes and fry on a medium till the tomatoes are cooked
Add the dry masalas-turmeric,red chilli, coriander and salt
Fry nicely, till the oil separates from the masala
Now add the coconut milk
next add the boiled eggs, you can either slice the egg in two or just make tiny slits on the egg
so that it can absorb the masalas better
Add the slit green chillies and boil for a minute or two
Serve with hot appams!

Now for the Appams-
I used the instant mix from 'Double Horse'. All you need to is follow the instructions by adding milk, water, sugar and a pinch of salt to the rice powder and allow it to ferment for an hour or two and you get lovely soft appams.
Pour the appam batter in a shallow non stick pan
Rotate the pan so as to spread the batter into a circle and cover with a lid till appam is cooked
Happy cooking!