IDIYAPPAM WITH EGG CURRY

Idiyappam

Ingredients

1. Roasted rice flour-1 cup
2. Boiling water-2 cup
3. Refined oil- 3 tbsp
4. Salt- to taste

Method

1. Add the boiling water, salt and refined oil with the rice flour, mix well and keep aside for cooling. Knead it into a smooth paste. Grease an idiyappam press and put a handful of dough into it. 
2. Take a greased idly stand, gently press the dough as thin noodles into it. 
3. Press out the noodles in a circle (1-2 rounds), so that the ends over lap. 
4. Add 2 glasses of water to the idly cooker, place the idly stand inside cooker and steam for 10 – 15 min. 
5. Allow to cool and transfer to a serving plate. 
6. Repeat the process for the remaining dough. Serve hot with egg curry or chicken curry.

Egg curry

Ingredients

1. Boiled egg – 4 (vertically cut to two halves)
2. Boiled potato – 1 (coarsely crushed)
3. Onion – 1 finely chopped
4. Ginger –Garlic paste – 2 tsp
5. Green chilly -2 chopped
6. Meat masala /egg masala – 2 tbsp
7. Turmeric powder – 1tsp
8. Coconut milk -2 cups
9. Salt as needed
10. Vinegar – 1 tsp

For seasoning

1. Ghee –1 tsp
2. Oil –1tsp
3. Mustard seed -1 tsp
4. Jeera  – 1 tsp
5. Curry leaves

Method

1. Soak the meat masala in vinegar with little water and keep aside for 10 mins.
2. Heat oil and ghee in a pan, add mustard seed and jeera,  let it splutter, then add curry leaves, sauté ,add onion, ginger- garlic paste and green chilly, sauté well , then add soaked meat masala, turmeric powder and salt, sauté until raw smell goes.
3. Finally add boiled potatoes, boiled eggs and coconut milk, bring to boil in medium heat, continue to cook few more mins and turn off the flame.
4. Serve hot with Idiyappam