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Aye Aye Aye Idiyappam! Egg Curry, Come Try!

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Chef Curry Do’pyaza

Aye Aye Aye Idiyappam! Egg Curry, Come Try!

Namaste Doston! Vanakkam Nanbargale! Kem Chho Mitron! (Greetings friends in Hindi, Tamil, and Gujarati!)

Chef Curry Do’pyaza here, back in your kitchens and ready to spice up your life! Today, we are diving into a delightful dish that is a staple in many South Indian homes, especially in Tamil Nadu, Kerala, and Sri Lanka: Idiyappam Egg Curry!

Think of it as a warm hug on a plate, perfect for a chilly morning or a comforting dinner. This dish is especially popular during festivals like Onam, Pongal, and Vishu. It’s also a common sight during special family gatherings and celebrations. Imagine the aroma of freshly steamed idiyappam mingling with the rich, fragrant egg curry – pure bliss!

A Little History Lesson

Idiyappam, also known as string hoppers, has a fascinating history. Some believe it originated in Sri Lanka, while others claim its roots lie in South India. Regardless of its exact origin, idiyappam has been a beloved part of South Indian and Sri Lankan cuisine for centuries. The combination with egg curry is a more modern twist, adding a protein-packed punch to this traditional favorite.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

  • For the Idiyappam:
    • 2 cups Idiyappam Flour (Rice Flour)
    • 2.5 cups Hot Water
    • 1 teaspoon Salt (Namak)
    • 1 tablespoon Coconut Oil (Nariyal Tel)
  • For the Egg Curry:
    • 6 Eggs (Anda), hard-boiled and halved
    • 2 large Onions (Pyaaz), finely chopped
    • 2 medium Tomatoes (Tamatar), finely chopped
    • 1 inch Ginger-Garlic Paste (Adrak-Lahsun Paste)
    • 1 teaspoon Turmeric Powder (Haldi)
    • 1 teaspoon Red Chili Powder (Lal Mirch)
    • 2 teaspoons Coriander Powder (Dhania Powder)
    • 1 teaspoon Garam Masala
    • 1/2 teaspoon Mustard Seeds (Rai)
    • A few Curry Leaves (Kadi Patta)
    • 2 tablespoons Vegetable Oil (Tel)
    • Salt (Namak) to taste
    • Fresh Coriander Leaves (Hara Dhania) for garnish

Instructions:

  1. Making the Idiyappam:
    • In a large bowl, mix the idiyappam flour and salt.
    • Slowly add the hot water, mixing continuously with a spoon until a soft dough forms. Be careful, the water is hot!
    • Add the coconut oil and knead the dough gently until smooth.
    • Using an idiyappam press (or a piping bag with a small star nozzle), press the dough onto idli plates or small greased plates in a circular motion, creating noodle-like strands.
    • Steam the idiyappam for 8-10 minutes, or until cooked through. They should be soft and springy.
  2. Making the Egg Curry:
    • Heat the oil in a deep pan or kadai over medium heat.
    • Add the mustard seeds and curry leaves. Let them splutter.
    • Add the finely chopped onions and sauté until golden brown. This might take a few minutes, so be patient!
    • Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
    • Add the chopped tomatoes and cook until they soften and release their juices.
    • Now, add the turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a minute, stirring constantly to prevent burning.
    • Add about 1 cup of water and bring the curry to a simmer.
    • Gently add the halved hard-boiled eggs to the curry.
    • Season with salt to taste.
    • Simmer for 5-7 minutes, allowing the eggs to absorb the flavors of the curry.
    • Garnish with fresh coriander leaves.
  3. Serving:
    • Serve the warm, fluffy idiyappam with the rich and flavorful egg curry.

Chef Curry’s Tips for a Perfect Dish:

  • For Fluffy Idiyappam: Make sure the water is boiling hot when adding it to the flour.
  • For a Richer Curry: You can add a tablespoon of coconut milk to the curry for extra creaminess.
  • Spice Level: Adjust the amount of red chili powder to your liking. If you prefer a milder curry, reduce the amount.
  • Fresh is Best: Use fresh ingredients whenever possible for the best flavor.

Cooking it Your Way:

  • Gas Stove: Follow the instructions above for cooking on a gas stove.
  • Induction Stove: The same method applies to an induction stove. Adjust the heat settings accordingly.
  • Pressure Cooker: While not traditionally used, you can use a pressure cooker for the egg curry. After sautéing the onions and spices, add the water and pressure cook for 2 whistles. Then, add the eggs and simmer as instructed. Be careful not to overcook the eggs!
  • Slow Cooker/Crockpot: You can adapt the egg curry for a slow cooker. Sauté the onions and spices in a pan, then transfer everything to the slow cooker. Add the water and cook on low for 4-6 hours. Add the eggs in the last hour.

Nutritional Information (Approximate per serving):

  • Calories: 350-400
  • Protein: 15-20g
  • Carbohydrates: 40-45g
  • Fat: 15-20g

Note: This is an estimate and can vary based on specific ingredients and portion sizes.

Serving Suggestions:

  • Enjoy Idiyappam Egg Curry for breakfast, lunch, or dinner.
  • Serve it with a side of coconut chutney or raita for a complete meal.
  • It also pairs well with a cup of hot chai or coffee.

Now It’s Your Turn!

I hope you enjoyed this recipe, my friends! Now, it’s your turn to put on your aprons and create this delightful dish in your own kitchens. I am sure you and your family will enjoy this delicious Idiyappam Egg Curry.

Go on, give it a try! Share the joy of cooking and good food with your loved ones.

Until next time, happy cooking!

Yours truly,

Chef Curry Do’pyaza!