EGG PANIYARAM CURRY

Hi All,

I have already posted about Idiyappam recipe which is so simple, easy and jiffy to make.

Though idiyappam and paya is best combo to go with but any spicy , masala based gravies works better too. This time I served with egg paniyaram curry which also served its purpose very well.

This paniyraram curry serves best with dosa , chapathi , roti and poori. Only step which you need to follow is don’t add paniyarams to curry at very end or very earlier. Add it to curry just 5 mins before removing from flame so that the eggs doesn’t taste plain or too soggy and adsorbs masala very well.

Here below the recipe for the egg paniyaram curry,

SERVINGS : 4 members.

COOKING TIME : 30 mins.

INGREDIENTS :

FOR PANIYARAM :

Egg – 5 nos.

Pepper – 1 tsp

Salt – for taste

Garam masala – ½ tsp.

Oil – 1 tsp.

FOR GRAVY :

Onion – 1 no

Tomatoes – 1 no (medium)

Cumin – 1 tsp

Coconut oil – 1 tsp.

Salt – for taste.

Curry leaves – a sprig.

Coriander leaves – 1 tblsp.

FOR GRINDING :

Onion – 1 no (big).

Garlic – 6 pods.

Ginger – ½”

Cinnamon – 1 small piece

Cloves – 1 no

Fennel – 1 tsp.

Dry red chillies – 3 nos.

Poppy seeds – 1 tsp.

Roasted channa dal – 1 tsp.

Tomato - 1 no ( small)

METHOD :

1) Beat eggs with salt, pepper, garam masala till frothy.

2) Heat ape pan/ paniyaram pan grease oil.

3) Pour a spoonful of egg mixture to ape pan hole, dizzle little oil and boil in low flame till edges turn brown.

4) Flip it to other side and boil for two or three minutes till brown.

5) Remove from pan and let it cool down completely.

6) Grind the grinding ingredients to fine paste with little water.

7) Chop onions, tomatoes to small pieces.

8) Heat oil in pan, add cumin, chopped onions and saute till translucent.

9) Add chopped tomatoes, saute till mushy.

10)             Add ground paste and saute in medium flame till raw smell leaves and masala forms thick paste.

11)             Now add a cup of water, egg paniyarams and boil till gravy reaches required consistency.

12)             Finally garnish with coriander leaves, curry leaves .

13)             Serve hot with idiyappam, dosa, roti, chapathi of your choice.

HAPPY COOKING!!