Egg Dumplings Curry

Egg dumplings Curry is one more addition to the many egg recipes. Instead of using whole boiled eggs or dropped eggs, I cook the Eggs in an Appam pan (hence the name) and add the cooked Eggs to the Tomato Coconut gravy. This is a very tasty gravy.

Ingredients

To grind:

Grated Coconut – ½ cup

Roasted Bengal Gram (Dalia / Pottu Kadalai) – 2 tsp

Black Pepper Corns – ½ tsp

Cumin Seeds – ½ tsp

Green Cardoman – 2

Saunf (Fennel Seeds) – 1 tsp

Cinnamon Stick (Dalchini) – 1 inch piece

Mace – few strands

Oil – ¼ tsp

Other Ingredients:

Oil – 2 tbsp + 2 tsp

Cumin Seed – ½ tsp

Eggs – 3

Curry Leaves – from 1 twig

Onion – 1 (finely chopped)

Crushed Ginger – ½ inch long

Garlic (crushed) – 5 pods

Turmeric (Haldi) Powder – 1 tsp

Tomato – 2 (finely chopped)

Coriander (Dhania) Seed Powder – 1 tsp

Red Chilli Powder – 1 tsp

Cilantro (Dhania Leaves) – 1 tbsp

Method

Heat ¼ tsp of Oil in a pan. Add Black Pepper, Cumin Seed, Cardoman, Fennel Seed, Cinnamon stick and Maze. Roast them for a minute in low to medium flame.

Grind all of together to a fine paste together with Grated Coconut and roasted Bengal Gram. Add required water while grinding.

Heat 2 tbsp of Oil. Add Cumin Seed and Curry Leaves. When the Cumin Seeds start spluttering, add Onion and the crushed Ginger. Sauté till the Onion becomes translucent.

Add Tomatoes. Stir for a minute.

Add Coriander Seed Powder, Chilli Powder, Turmeric Powder and Salt.

Cover and cook for couple of minutes till the Tomato become soft.

Add the ground spices and coconut mix.

Add required water. Adjust Salt. Allow it to come to a boil.

Cover the pan with a lid and simmer for 4 to 5 minutes in low flame.

In the meanwhile, break the Eggs into a bowl. Add a pinch of salt and whisk well.

Heat an Appam pan. Pour very little oil in each of its cavities (mold). Pour the Egg mix in each of the cavities up to its ¾ level. Cook in low flame for a minute till it becomes easy to flip the cooked Egg with a spoon.