Sponge appam and egg curry

appam egg curry

Like its name, sponge appam is extremely soft and melts in your mouth. It pairs excellently with this restaurant-style egg curry. Check out the recipes for sponge appam and egg curry.

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For egg curry:
4 eggs (boiled)
4 tbsp coconut oil
2 onion
4 green chillies
1 tomato
3 cardamom pods
3 cinnamon sticks
3 cloves
1 tbsp ginger-garlic paste
3 tbsp yoghurt
1 tbsp chilli powder
¼ tsp turmeric powder
½ tsp coriander powder
½ tsp fennel seeds
½ tsp garam masala
1 tsp garam masala
Salt as required
For sponge appam:
2 cups soaked raw rice
½ coconut
1 tsp sugar
3 cloves garlic
2 shallots
¼ tsp cumin
½ tsp yeast
Salt as required

Heat 2 tbsp coconut oil in a pan
Sauté the onions with some salt
Grind the nicely sautéed onions in a mixer jar
Keep this aside to be used later
Heat 2 tbsp oil in the same pan
Add the cardamom, cinnamon and cloves
Roast for a while
Add the green chillies and tomatoes
Sauté well
Now add the ginger-garlic paste
Sauté until the raw smell is gone
Add the chilli powder, turmeric powder, coriander powder and fennel powder
Add the garam masala as well
Sauté well
Now mix in the yoghurt
Into it add the onion paste
Mix and sauté everything
Add some water and salt as well
Allow the gravy to boil
Cut the boiled eggs in half and add them into the curry
Mix gently without breaking the eggs apart
Add some more water and cook on low flame
Finally add the pepper powder
Mix gently.
To prepare the sponge appam, soak the raw rice overnight
Grind the soaked raw rice in two batches
Add some grated coconut, sugar and salt
Blend well
Lightly crush some grated coconut, shallots, garlic and cumin
Add this mix into the batter
Mix well
Add the yeast as well
Keep it aside for at least two hours for the batter to rise
Pour a ladle full of batter into a palappam pan
Cook for two minutes
Enjoy the sponge appam with delicious egg curry.

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