Appam and Egg Curry| #eggcurry #appam #muttaicurry #kerala #tamilnadu #southindian

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and adds a nutty flavor.

yeast

🥗Healthier: baking powder

💰Cheaper: none

Baking powder can simplify the leavening process.

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu is a great plant-based protein alternative.

Heat oil in a pan until hot.

Add chopped onions and green chilies, sauté until cooked.

Add ginger and garlic paste, stir well.

Add chopped tomatoes and stir to combine, cooking for a couple of minutes.

Grind the cooked ingredients into a paste.

Add mustard seeds and curry leaves to the pan.

Add turmeric powder (0.25 teaspoon), chili powder (0.5 teaspoon), coriander powder (1.5 teaspoon), and black pepper (a pinch), stir to combine.

Add garam masala (0.5 teaspoon) and allow to boil for 1-2 minutes.

Add whole boiled eggs to the curry and stir gently.

Pour in 0.5 cup of low fat milk and stir to combine.

For the appam, soak 2 cups of rice overnight, then grind with 1 cup of desiccated coconut and 5 tablespoons of cooked rice, adding salt.

Add 1 teaspoon of yeast to the batter and let it ferment overnight.

In a non-stick appam pan, pour a ladleful of batter and swirl to coat the sides, cover and cook until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens