Monday, November 23, 2020

Egg Mappas



4 hard boiled eggs
1 medium onion sliced
1 inch ginger piece, cut into sticks
3-4 garlic cloves, sliced
2 green chillies, slit
few curry leaves
1/4 tsp turmeric powder
1 tsp kashmiri chilli powder
2 tsp coriander powder
3/4 cup hot water
1 cup thick coconut milk
2 Tbsp coconut oil

For the seasoning
 3 shallots,sliced into thin rounds
1 Tbsp coconut oil
 1/2 tsp mustard seeds
 few curry leaves 
1/4 tsp fennel seed powder 
*Don't skip the fennel powder as this ingredient gives a lovely taste to the dish
  • Heat 2tbsp coconut oil and add the sliced onions, ginger, garlic, green chilies and a few curry leaves.
  • Saute until the onions sweat. Add a pinch of salt so that the onion wilts quickly.
  • As the onions begin to brown, reduce the heat and add the turmeric powder, coriander powder and chilli powder. Fry on a medium low heat for one to two minutes.
  • Make slits on the boiled eggs and add them to the sauteed masala.
  • Cook for a few minutes and then add 3/4 cup of hot water. Mix well and cook for a few seconds. Add enough salt to taste.
  • Add the coconut milk and mix everything well. As it begins to boil, remove from heat and keep aside.
  • For the seasoning, heat 1 Tbsp coconut oil.   Add the mustard seeds and as they begin to crackle, add the sliced shallots and curry leaves.
  • Fry until the shallots turn golden brown. As they start to turn golden brown add the fennel powder, fry for just 2-3 seconds and then pour this seasoning over the prepared egg curry.
  • Cover immediately and leave it undisturbed for at least 10 minutes so that the flavor gets infused into the curry.
  • Mix and serve after 10 minutes with appam, roti, rice ar any other bread.

*Don't skip the addition of the fennel powder while doing the seasoning as it's this fennel powder that gives an outstanding and unique flavor to this dish.

Dates Pulissery



10-15 dates, pitted and halved

1/4 tsp turmeric powder

1/2 tsp chilli powder

1 1/2 cup water

salt to taste

a pinch of roasted fenugreek powder

few curry leaves


To grind

1/2 cup coconut grated

1/4 tsp cumin seeds

1 green chilli

4 Tbsp yoghurt(you can use more)

To season

1 Tbsp coconut oil

1/4 tsp mustard seeds

few curry leaves


  • Cook the dates with turmeric powder and chili powder by adding water. Cook until the dates are well cooked and mashed.


  • Meanwhile grind the coconut, green chilli, cumin seeds and yoghurt. You can add 1 Tbsp of yoghurt at first and then grind coarsely so that everything gets mixed, then add the remaining yoghurt and grind into a smooth paste.(If you add all of the yoghurt initially, there are chances of the coconut not get grinded properly). You can add more yoghurt if you don't prefer a thick gravy.


  • Pour this into the cooked dates and mix well.
  • Let this come to a boil. Cook for 2-3 minutes and then remove from heat.
  • Sprinkle the roasted fenugreek powder and a few curry leaves on the curry and keep aside.
  • To season, heat 1 Tbsp coconut oil in a pan. Add the mustard and once the mustard starts to crackle, add the  curry leaves. Pour this seasoning over the curry and mix well.
  • Serve hot with rice drizzled with a little ghee on top and a pappad.