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 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.

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