Idiyappam and Egg curry – Breakfast time..!!

String Hoppers / Idiyappam and Egg (Mutta ) curry – a breakfast meant for the kings..!!

Eat breakfast like a king, lunch like a prince, and dinner like a pauper”    – Adelle Davis

I was never a great breakfast eater till recently.  My morning routine during the college years would be a dash to the bathroom, a quick brush and shower and a mad rush to the college gates… I was always on the attendance shortage HIT LIST you see.

Like they say some habits are hard to break  and after years of persistent efforts by my husband, I took to the most simple breakfast ever…. Kelloggs..!! Well… things are different now… apart from the chocos and the cornflakes… idiyappam is a strong favorite in the house.. maybe a close second to puttu  and kadala only.

Idiyappam (string hoppers) Recipe

  • Rice flour  (I use Nirapara puttu podi)
  • Hot water
  • Salt
  • Coconut grated
  • Combine the rice flour, salt and water. Since we use hot water, use a spoon to initially knead the dough. We can later switch to our hands. Knead the dough till it is smooth. Fill the dough in the idiyappam press. Idili moulds are used to steam these appams. First sprinkle some grated coconut on each idili mould.  Then press the idiyappam onto the coconut. Steam for 15 minutes. Serve hot with egg curry.

Egg Curry

  • Eggs                               4nos
  • Mustard seeds              1/2 tsp
  • Onion sliced                   2
  • Green chili                     3  chopped
  • Ginger garlic paste        3/4 tsp
  • Tomato chopped            1
  • Curry leaves                  1 sprig
  • Red chili powder            3/4 tsp
  • Turmeric powder          1/4 tsp
  • Garam masala               1/2 to 3/4 tsp
  • Coconut milk                  1/2 cup
  • Water                              1/4 cup

Boil the eggs with salt and dash of oil. This helps to prevent the eggs breaking while boiling and also makes it easier to remove the shells. Make vertical slits on the eggs or slice each egg in two and keep aside.

Take oil in a  kadai and pop the mustard seeds. Saute the onions, curry leaves and green chili till onions are translucent. Add and cook ginger garlic paste till the raw smell is gone.  Add the chopped tomato and cook till  oil appears at the edges. Add the masala powders and cook till the raw smell disappears.  Add the water and cook a while. Add coconut milk and wait till it starts boiling. Add salt to taste.  Add the eggs to the gravy and heat through. Garnish with  coriander leaves and serve hot with steaming idiyappams.

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