Ingredients
column rice-1 cup
instant yeast-1/4 tsp
sugar-1 tsp
lukewarm water
cooked rice-1/2 cup
grated coconut-1/2 cup
yeast-1/4 tsp
sugar-1 tsp
salt
For egg curry
ghee-1 tsp
cashew nuts
cocconut-1 tsp
onion-2
ginger
garlic-5
green chilly
curry leaves
salt
coriander-1 tsp
turmeric-1/2 tsp
garam masala-1/2 tsp
pepper powder-1/2 tsp
tomato-1
second extract of coconut milk-1/2 cup
coriander leaves
cashew+cardamom+fennel paste
boiled egg-6
thick coconut milk
Preparation
For appam, soak rice with yeast and sugar in lukewarm water for 3-4 hrs, then grind it with coconut, cooked rice, sugar,yeast and lukewarm water, make smooth paste, add salt ,mix well and keep aside for 1/2 hrs. Then make petal soft appam.
For egg kuruma, add onion,ginger,garlic, green chilly and curry leaves in a pressure cooker, add a little water, then cover the cooker and cook it for 2-3 whistle. After the pressure come out, open the cooker and add masala powders, saute it well, then add tomato, once it become soft add second coconut milk, boil it well , add salt and coriander, cook until it become thick, next add boiled egg, mix with masala, finally add thick coconut milk, heat it well and turn off flame.
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