Flower Appam with Kerala Egg Curry

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Flower Appam with Kerala Egg Curry

Flower Appam with Kerala Egg Curry

Appam is one of the popular breakfast items of Kerala. These are fermented, bowl-shaped thin pancakes made from rice flour. They attain their shape from the small curved shape pan known as Appachatti in which it’s cooked. The taste is almost bland and usually served with spicy curry or stew. Appam or Palappam is made from a batter using rice flour, yeast, salt, sugar, and coconut. Here s the recipe for Flower Appam with Kerala Egg Curry.

Instant Appam Mix

I opted for the store-bought ready-to-use instant appam mix. This makes it easy to make this recipe. I just mixed the batter with sugar, salt, and water and set it aside for one hour. I then made flower-shaped appams in my small Appachatti. A bigger Appachatti would give you 6 to 8 petal flowers whereas mine had only 4.

Kerala Style Egg curry or Nadan Mutta Curry

Here is how to make rich, creamy and delightful, Kerala Style Egg curry or Nadan Mutta Curry recipe. Coconut Milk gives it a distinctive taste. It goes well with appams for breakfast or dinner. Boiled eggs are simmered in onion, ginger- garlic, and spicy masala and at the end creamy coconut milk. It is an easy and delectable egg curry that can be prepared quickly for breakfast with Appam. You can even serve it roti or naan.

Flower Appam with Kerala Egg Curry

INGREDIENTS

For the Appam

Appachatti

1 cup appam mix

3 cups water

½ tsp salt

2 tsp sugar

For the Egg Curry

4 Eggs

¼ tsp mustard seeds

1/4 teaspoon

1 large onion

3 green chilies

1 sprig of curry leaves

1 ½ tsp ginger garlic paste

¼ turmeric powder          

½ tsp chili powder          

1 tsp pepper powder

½ tsp saunf or fennel powder

1 tsp garam masala

Salt to taste

1 large tomato

1 ½ Thick coconut milk

Coconut oil or any Oil     

Flower shaped appam in the making
Flower-shaped appam
Flower shaped appam
Fresh Coconut Milk
Coconut Milk
Flower Appam with Kerala Egg Curry gravy method
Masala for Kerala Egg Curry
Flower Appam with Kerala Egg Curry with coconut milk
Kerala Egg Curry with Coconut milk Preparation
Flower Appam with Kerala Egg Curry
Kerala Style Egg Curry with Coconut Milk is Ready
Flower Appam with Kerala Egg Curry is ready to be served

METHOD

For the Flower shaped Appam

Firstly, take one cup of appam mix. Add 2-3 cups of water.

Next, add ½ tsp salt and 2 tsp of sugar. Make a thin batter and set it aside for one hour.

Now heat the Appachitti and add 1 tsp of oil. Swirl it around to coat all sides.

Subsequently, pour one ladle of batter into the center.

Immediately, swirl the batter on different sides to make a flower shape.

Now, cover the appachitti with a lid for 30 seconds. The flower-shaped appam is ready and will easily leave the sides.

Finally, make all the appams to be served with Egg curry or stew of your choice.

For the Kerala Egg Curry with Coconut Milk

Firstly, boil the eggs and keep them aside. Drain, de-shell the eggs, and slice them in half.

Next, dice the onion. Make a paste of ginger and garlic.

Consequently, heat the oil in a pan over medium heat.

Add the mustard seeds and curry leaves till they splutter.

Later, add the onion and sauté till light brown.

Now, add the ginger and garlic paste and sauté it well.

Add the turmeric powder, chili powder, pepper powder, garam masala, and fennel powder.

Then, add the finely chopped tomato to the masala and saute till blended well.

Flower Appam with Kerala Egg Curry

Add the sliced, boiled eggs into the gravy.

It is time to add the thick coconut milk for that distinctive Kerala flavor.

Lastly, let the eggs simmer for another 10 minutes so that the eggs are steeped in the masala.

For a thicker gravy, mash one egg and add to the gravy.

Once, you get the desired consistency, turn off the flame and transfer the Kerala Style Egg curry or Nadan Mutta Curry into a serving bowl.

Serve Flower Appam with Kerala Egg Curry with Coconut Milk. The spongy appam absorbs the gravy and the flavors just burst in the mouth.

Notes

Homemade Coconut Milk

Chop the coconut into small pieces. Blend this with a ½ cup of lukewarm water.

Through a strainer, extract the fresh thick coconut milk

Serve the appam with any stew of your choice.

Use a bigger Appachitti to make 6 petal appams.

Try out these different recipes Egg dosa or Savory egg pancake, Cheese dosa sandwich,Sweet potato stuffed dosa recipe or Rava dosa

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Print Recipe
Servings Prep Time
4 people 10 mins
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
4 people 10 mins
Cook Time Passive Time
30 minutes 1 hour
Auto Draft
Auto Draft
Print Recipe
Servings Prep Time
4 people 10 mins
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
4 people 10 mins
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Servings: people
Instructions
  1. For the Flower shaped Appam
  2. Firstly, take one cup of appam mix. Add 2-3 cups of water.
  3. Next, add ½ tsp salt and 2 tsp of sugar. Make a thin batter and set it aside for one hour.
  4. Now heat the Appachitti and add 1 tsp of oil. Swirl it around to coat all sides.
  5. Subsequently, pour one ladle of batter into the center.
  6. Immediately, swirl the batter on different sides to make a flower shape.
  7. Now, cover the appachitti with a lid for 30 seconds. The flower-shaped appam is ready and will easily leave the sides.
  8. Finally, make all the appams to be served with Egg curry or stew of your choice.
  9. For the Kerala Egg Curry with Coconut Milk
  10. Firstly, boil the eggs and keep them aside. Drain, de-shell the eggs, and slice in half.
  11. Next, dice the onion. Make a paste of ginger and garlic.
  12. Consequently, heat the oil in a pan over medium heat.
  13. Add the mustard seeds and curry leaves till they splutter.
  14. Later, add the onion and sauté till light brown.
  15. Now, add the ginger and garlic paste and sauté it well.
  16. Add the turmeric powder, chili powder, pepper powder, garam masala, and fennel powder.
  17. Then, add the finely chopped tomato to the masala and saute till blended well.
  18. Add the sliced, boiled eggs into the gravy.
  19. It is time to add the thick coconut milk for that distinctive Kerala flavor.
  20. Lastly, let the eggs simmer for another 10 minutes so that the eggs are steeped in the masala.
  21. For a thicker gravy, mash one egg and add to the gravy.
  22. Once, you get the desired consistency, turn off the flame and transfer the Kerala Style Egg curry or Nadan Mutta Curry into a serving bowl.
  23. Serve Flower Appam with Kerala Egg Curry with Coconut Milk. The spongy appam absorbs the gravy and the flavors just burst in the mouth.
  24. Notes
Recipe Notes

 How to make Homemade Coconut Milk

Chop the coconut into small pieces. Blend this with a ½ cup of lukewarm water. Through a strainer, extract the fresh thick coconut milk

Serve the appam with any stew of your choice

 Use a bigger Appachitti to make 6 petal appams.

Kerala Egg Curry

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of The Hindu. I had a weekend column in the newspaper which was well appreciated. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content I love writing and I am open to writing on a plethora of topics. My blog has interesting insights into my life and travels, gardening, beauty, grooming, recipes, mental health and sustainability. I am a freelance content writer and the answer to all your content generation needs. I thrive on writing and content writing gets my adrenaline pumping. Stringing words and vocabulary is my passion as well as my bread and butter. Whether it is lifestyle content, ghostwriting, blogging, features, or articles, covers the whole gamut of writing that I can pen down. My writing has been much appreciated as it attracts, engrosses as well as captivates. I love to write on any interesting topic under the sun. Meeting new people and understanding what makes them tick is always enlightening. Communication is my strong point and I get across my thoughts right from the heart. An avid and dedicated blogger, my blog is valued by family and friends alike. My blog is ranked 14 in the Top 100 Lifestyle Blogs in India. I love to cook for family and friends and my secret ingredient- “love” is abundantly used in my cooking. It covers myriad interesting topics. I am a passionate home chef and am all for a healthy balanced diet with simple, easy-to-cook recipes. What I do is transform traditional recipes into gourmet by the turn of my ladle. Do read my blogs to know me better.

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Comments 14

  1. It looks so yummy! I am glad you have explained everything in such detail! Will surely try it soon

  2. matheikal says:

    When my wife first made this “flower appam” I thought for some mysterious reason she had become incapable of getting that perfect round shape. Then she told me that this was the new fashion in appams 🙂 I enjoyed it anyway. The shape doesn’t really matter.

  3. Archana says:

    I make appe at my home, I thought appe and appam both are same thing but seems I was wrong. Loved this flower shaped appam with egg curry! Noted the instant ready to make pack to my grocery list, will surely try it!

  4. Alpana Deo says:

    Yummy. I have tried appam with vegetable stew and it is a perfect comfort food for winters. Never tried egg curry with coconut milk. But since it is served with Appam, adding coconut milk is a good option.

  5. Will try your recipe for sure. And this appam making method you explained so well. We should do a recipe exchange. Do check my blog website https://www.cookwithsweetannu.com

  6. I don’t think I’ve ever eating appam but it looks like an easy peasy thing to make a quick dish for my kids. Will surely try it.

  7. you are so creative dear. flower appam sounds so fancy. I am sure kids will love it. we do not eat eggs. so I will try to make another combo with appam. thanks a lot for sharing this interesting recipe with us.

  8. Neha Sharma says:

    I have never made appam at home but I had these every day in breakfast when I visited Kerala on a family vacation. I will check if we get instant appam mix here and will try these at home. I will skip the egg curry since we don’t eat eggs. But your recipe looks really great.

  9. Shilpa Garg says:

    Flower Appam!! That’s so novel and interesting! It’s been ages since I have had appams. Have never made them at home. Would love to try your recipe. The egg curry looks so rich and tempting!! I am drooling!!

  10. This looks so wonderful, You caught me at the name itself, Flower appam, looks like a flower too. I don’t eat eggs but would really share it my brother, and sis in law, they would really enjoy it

  11. I am in love with the dish hoe creative you are I somehow tried it and it really felt easy to make. Thank you so much for putting up the steps the recipe turned out to be super delicious.

  12. Mir Hassan says:

    very nice and mouth-watering article

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