Idiyappam With Egg Curry
- 95 min
- medium
- Serves 4
Idiyappam with egg curry is a Kerala breakfast of rice noodles and boiled eggs in a Cookd Kerala Roast Masala gravy. Medium-spicy, serves 4, about 95 minutes.
Ingredients
Oil1 tsp
Water, For Kneading650 ml
Salt2 tsp
Rice Flour300 grams
Eggs, For Boiling8
Cinnamon3 grams
Cloves1 grams
Fennel Seeds3 grams
Onion, Thinly Sliced2
Curry leaves4 grams
Green Chilli, Slit8 grams
Ginger Garlic Paste, Paste15 grams
Tomato, Chopped2
Turmeric Powder1.5 grams
Red Chilli Powder1 tsp
Cookd Kerala Roast MasalaCoriander Leaves, Chopped4 grams
Cooking for someone with an allergy? Read every ingredient above. We have not finished checking allergens on this recipe.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 619kcal | 2476kcal |
| Protein | 20g | 81g |
| Carbohydrate | 77g | 310g |
| Fat | 25g | 99g |
| Fibre | 4.6g | 18g |
| Sugar | 4.4g | 18g |
Cookd masalas for rice flour
Method
Get ready. Wash the tomatoes, green chillies, curry leaves and coriander leaves. Peel and thinly slice the onions, chop the tomatoes and coriander leaves, and slit the green chillies.
Make the dough. Reserve a little oil for greasing, then boil 650 ml water with the salt and remaining oil for 3 to 4 minutes until it bubbles well. Add it little by little to the roasted rice flour and mix with a spoon, then knead for 5 minutes into a soft, smooth dough while it is warm.
Bring 1 litre water to a boil in a steamer on high flame for 5 to 7 minutes until it bubbles well. Grease the idiyappam press and idli plates with the reserved oil, then press the dough in small circles onto the plates. Place the plates in the steamer and steam on medium flame for 8 to 10 minutes until the strands are firm and no longer sticky.
Boil the eggs. Place the eggs in a saucepan with 1 litre water and bring it to a boil on high flame for 5 to 7 minutes until the water bubbles well. Cook on medium flame for 10 minutes until the yolks are firm. Drain, cool and peel the eggs, then make two shallow cuts on each egg.
Start the curry. Heat oil in a kadai on medium flame for 2 minutes until hot. Add cinnamon, cloves and fennel seeds, then add the sliced onion, curry leaves and green chillies and fry for 6 to 8 minutes until the onion turns golden.
Cook the masala. Add ginger garlic paste and fry for 2 minutes until the raw smell goes. Add the tomatoes, turmeric, red chilli powder, Cookd Kerala Roast Masala and salt, then cook for 5 to 6 minutes until the tomatoes turn soft and the oil shows at the sides.
Make the gravy. Add water and mix well. Simmer on medium flame for 8 minutes until the gravy thickens and the raw spice smell goes.
Finish the curry. Add the boiled eggs and simmer on low flame for 4 minutes until the eggs are hot and coated with gravy. Turn off the flame and add coriander leaves.
Before you start
- How long does Idiyappam With Egg Curry take?
- 1 hour 35 minutes from start to finish. That is 25 minutes of preparation and 1 hour 10 minutes of cooking.
- How many people does Idiyappam With Egg Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Idiyappam With Egg Curry vegetarian?
- It is eggetarian: no meat or fish, but it does contain egg.
- Is Idiyappam With Egg Curry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Idiyappam With Egg Curry?
- 300 grams Rice Flour, 4 grams Curry leaves, 8 Eggs, 3 grams Cinnamon, 1 grams Cloves, 3 grams Fennel Seeds, and a few more listed on this page.
- Do I need a pressure cooker for Idiyappam With Egg Curry?
- No, it is cooked in an open pot.
- How many calories are in Idiyappam With Egg Curry?
- About 619 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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