Kallappam & Nadan Mutta Curry- Coconut Pancakes & Egg Curry
- luvlittlehearts
- Dec 7, 2015
- 2 min read
Ingredients for Kallappam
Soaked raw rice: 1 ½ to 2 cups. (soak for atleast 1 hour)
Cooked rice: 1 handful (around half cup).
Coconut scrapings: 1 handful (can add a little more for better taste)
Sugar: 1 tsp or according to ur taste.
Water: Little to grind.
Salt: 1 tsp.
Egg: 1 (optional)
Instant yeast: 1/2 tsp.
Jeera: 1/2 tsp.
Shallots: 4 to 5.
Garlic: 2 or 3 cloves.
Method: In a grinder jar, put in all the ingredients and grind it, do not add too much water; the batter should be a thick batter. Do not grind it too fine. Cover it and allow it to ferment for about 6 to 8 hours. Heat a dosa tawa and grease it. Pour a big scoop of the batter and do not spread it much. Cover it and let it cook for a minute. Open lid and flip the appam to the other side and let it remain for another minute or two. Make kallappams the same way with the rest of the batter. Serve with egg curry.
Ingredients For Nadan Egg Curry
Hard boiled eggs- 2 nos
Onion(sliced finely)-2 large or 3 medium nos
Ginger (chopped)-1 tsp
Garlic (chopped)- 1tsp
Curry leaves-1 sprig
Coconut milk-1/2 cup
Water-1/4 to 1/2 cup( as required)
Vinegar- 1/4 tsp(optional)
Oil
Salt - to taste
For masala
Kashmiri chili powder- 3/4 to 1 1/2 tsp( or according to taste)
Coriander powder-1 1/2tsp
Turmeric powder- 1/2 tsp
Garam masala-1/2 tsp
Method: Combine the ingredients for masala with sufficient quantity of water to form a smooth paste. Keep aside. Heat oil in a pan, add onion, ginger, garlic, and curry leaves. Sauté it till onion turns golden brown over a medium flame for about 15 to 20 minutes ,stirring in between (make sure onion is caramelized, you can add salt while frying the onion to speed up the process). Reduce the flame to low and add the masala paste, sauté for a minute or two. Now add coconut milk, required amount of water and vinegar. Mix well and bring to just under a boil over medium flame. Adjust salt level at this point. Now add the sliced eggs, cover the eggs with the gravy, cover and cook for 2 to 3 minutes. Garnish with chopped coriander leaves ,if desired. Serve with appam.
Note: If you want onion to be really soft in the curry (and just melt in your mouth) ,add 1/4 cup or a bit more of water after sautéing the masala and cook covered over medium low flame for about 12 to 15 minutes.
Happy Cooking!
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