Egg Paniyaram Curry
Ingredients
For the egg paniyaram:
- 7 eggs makes about 20-21 paniyarams
- 1 ½ tbsp onion; finely chopped
- Salt to season
- ¼ tsp turmeric powder
- ¼ tsp black pepper powder
- ¼ tsp red chilli powder
- A pinch of garam masala
- 1 tbsp milk
For the coconut paste:
- 2 medium onions; chopped
- 2 medium tomatoes; chopped
- ½ cup grated coconut
- 3 dried red chillies
- 2 tbsp fresh coriander leaves
For the gravy:
- 1 tsp mustard seeds
- ½ tsp fennel seeds
- 2 sprigs curry leaves
- ½ onion; finely chopped
- 2 garlic cloves; grated
- ½ inch ginger; grated
- ½ tsp turmeric powder
- ½ – 1 tsp red chilli powder
- vegetable oil
- salt to season
- fresh coriander leaves; for garnish
Instructions
For the egg paniyarams:
- In a bowl, whisk the eggs well with all the ingredients mentioned.
- Heat the paniyaram/appe pan and brush well with oil.
- Pour the egg mixture into each well (fill only 3/4ths as the egg mixture will expand on cooking).
- Cover and cook on one side well before turning over.
- Likewise, cook the entire egg mixture and keep aside.
For the curry:
- Grind all the ingredients given under coconut paste; keep aside.
- In a pan, heat 2-3 tbsp oil and add mustard seeds.
- Allow to splutter and then add the curry leaves, garlic, ginger and onions. Sauté till the onions are light brown.
- Next add the ground coconut paste and cook on low heat till the rawness of the ingredients goes away; mix frequently and take care not to burn.
- Then add the turmeric powder and chilli powder; mix well and add 2 cups water. Season with salt and bring to boil; cook for 2-3 minutes and add more water if required.
- Add the egg paniyarams, check seasoning and cook for another minute.
- Remove and garnish with fresh coriander leaves.
- Keep for at least 30 minutes before serving for the flavours to develop.
Notes
If you are using the pan for the first time, then you can find YouTube videos which will demonstrate how to use the pan and make the paniyarams.