IDIYAPPAM WITH EGG CURRY
Idiyappam is easy to make and delicious South Indian steamed rice noodle. Idiyappam is an all-time favourite recipe at home. Idiyappam is also called as Nool Puttu and string hopper. Made simply from rice flour, it becomes perfect to mop up delicious curries. Serve it with Coconut Milk and egg curries, chicken stew and it makes for a fantastic breakfast or dinner. Generally, Idiyappam and kozhukattai are made with puttu flour / Idiyappam rice flour that’s available in the market.
Egg Curry is incredibly easy to make. The egg is the wonderful source of proteins can be used to make many delicious dishes. Egg curry is the most alluring way of presenting multitalented eggs. In this North Indian style egg curry, eggs are first boiled, then peeled, and then simmered in the onion tomato-based deliciously spiced sauce which is mildly hot. This flavourful, delicious and quick egg curry is perfect to accompany with idiyappam, rice, chapathi or paratha.
Take a pan and add in a cup of flour to the pan.
Roast the flour on medium flame until the flour is very hot to the touch. Remove and set aside.
Place rice flour in a heatproof bowl. Add water little by little and stir with a spoon. Set aside to cool slightly.
When the dough is cool enough to touch, knead it into a soft dough. Add more boiling water if needed. Set aside.
Brush the idiyappam steamer or idli steamer lightly with oil.
Fill the idiyappam press with the dough, and close with a lid. Press into noodles onto the greased idli steamer moulds.
Garnish with plenty of grated coconuts. Place the idli moulds in the steamer. Close with lid. Steam for 5- 6 minutes.
Turn off the heat. Leave the steamer to cool slightly before opening the lid. Serve idiyappam with vegetable stew.
• Water -2 cup
• Oil – 1 tsp + more as needed
• Rice flour | Idiyappam flour – 1 1/2 Cups
• Salt – 1/4 Tsp
Egg Curry Preparation
Add the mustard seeds and fry them for few seconds.
Once they start to splutter, add the onions and saute until they turn slightly pinkish in hue.
Now add the cinnamon and chopped green chillies. Fry for a minute or two.
Add the chopped tomatoes and cook for 10 minutes.
Cook till puree turns thick and you see oil separating from the sides of the pan.
Pour about 1 cup water and salt to taste and let it bring to boil and all the spices blend together.
Place hard-boiled eggs into the curry now, cover eggs with the curry masala.
Place a lid and cook for few minutes on low flame. Turn off the stove. Garnish with coriander leaves. Serve hot with rice, idiyappam or roti.
Ingredients For egg curry
- 4 boiled eggs
- 2 tablespoon oil
- 1 bay leaf
- 1-inch cinnamon stick
- 4 cloves
- 2 onions, finely chopped
- 1 1/2 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 tablespoon red chilli powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala powder
- 1 cup tomato puree
- 1 cup of water
- salt to taste