EGG CURRY WITH COCONUT MILK

     This is a simple curry from GOD'S OWN COUNTRY' Kerala.  This curry is made with simple ingredients and all the more it takes very less time to cook.  Though extracting coconut milk takes some time -grate it, grind it, extract it...  Once you get ready with Coconut Milk, then the work gets easy. Fresh Coconut Milk gives a rich taste and flavour to the curry.
     I learned to make this curry from my MIL. She makes this dish in a very simple manner, she doesn't add Garam Masala and she prefers it to be less spicy. As a family rule, we add some sliced Potatoes along with boiled Eggs in this curry. This curry goes well with Appam, Idiyappam, Chapatis, Dosa etc., Also it suits well with steamed rice. I usually prepare this curry with Garam Masala and like it slightly spicier. Whenever I feel lazy to cook, I cook dishes which can be done on a spree and mainly it should be categorized into the like list of my kids. So no different types of cooking for everybody's preference. Anything with egg is unanimously voted at home and no doubt this curry falls under that category.
     The highlight of this Curry is that it is mildly spiced and richly accentuated with coconut milk.  Though fresh coconut milk gives a rich flavour, it can also be prepared with Store-bought Coconut Milk /Coconut Milk Powder.


For more recipes from GODS OWN COUNTRY - KERALA  click here...

Cuisine : Kerala (South India)
Recipe Type : Curry
Course : Side Dish
Spice Level : Medium
Difficulty : Easy
Serves : 3 - 4
Author : SM

Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

INGREDIENTS :

Eggs - 4 Nos.
Potatoes - 2 Nos.
Onion - 2 Nos.
Tomato - 1 No.
Ginger - 1" Piece
Garlic  - 2 cloves
Green Chillies - 3-4
Curry Leaves - 2 Sprigs
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tbspn
Coriander Powder - 2 Tbspn
Garam Masala - 1 Tspn
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 1 Cup
Oil - 2 Tbspn
Salt - to Taste

For more tips on How to make Coconut Milk, Click here...

METHOD :

• Hard boil the eggs and keep them aside.  Peel them and cut it into two halves.
• Slice the potatoes into rounds.
• Crush Ginger and Garlic( Can finely chop them too, do not grind it into a paste, it will totally alter the taste of the curry)
• Cut Green Chillies lengthwise.
• Heat oil in a pan, saute finely chopped Onions, Curry Leaves, Green Chillies, crushed Ginger and Garlic until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• When oil starts to separate from the mix, add chopped Tomatoes and saute until they are well cooked.
• Add sliced Potatoes, salt and mix well..
• Pour enough water to the above, cover the pan.
• Leave it on a low flame until Potatoes are well cooked.
• Pour the Thin Coconut Milk(2nd Extract) and boil it on a low flame stirring occasionally.
• Add boiled Eggs into it and cook them on a low flame for few minutes.
• Pour in the Thick Coconut Milk (1st Extract) and leave it on a low flame for 2-3 Minutes.
• Switch off the flame and garnish it with Coriander Leaves.
• Serve Hot. Goes well with Vellayappam, Idiyappam, Chapatis, and Rice too.

NOTES :

• Adjust the amount of Spices to your taste.
• Can add whole hard boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the curry.
• Adding Potatoes are optional.
• If you just want the thick gravy, then can skip adding Coconut Milk to the egg curry.
• Can cook this curry in coconut oil, to get the authentic flavour.

Tips & Tricks :

For 'HOW TO MAKE PERFECT HARD BOILED EGGS', Click here ...

HARD BOILED EGGS :

     Perfectly boiled eggs retain taste and nutrition.  Over cooked eggs tend to lose the nutrition whereas an under cooked eggs can spoil the taste of the dish.  If we consider some simple steps, it is easy to get perfectly boiled eggs every time.

Method :

• Pour water into the pot and add eggs into it.
• Switch on the flame and allow it to boil.
• Once the water boils, cover the pot, lower the flame and let it cook for another 15 minutes.
• Switch off the flame and allow it to cool. 
• Peel the eggs, when it is has completely cooled.
• Alternatively can leave the eggs in a bowl of Ice water for 5 minutes.
• Allow it to cool down before slicing it with a sharp knife.

Notes :

• It is easy to peel the eggs when it has completely cool down.
• To ensure perfectly sliced eggs, slice them when they have cooled down.
• Stir the pot occasionally, while boiling the eggs, this is to ensure that the yolk remains intact at the centre.

• Clean, Wash and Soak Chickpeas with enough water for at least 8-10 hours or overnight.
• Remove the water used for soaking the Chickpeas, add 4 Cups of Water and pressure-cook for 2 Whistles in high flame and for about 4-5 Whistles in low flame.
• Wait until the pressure is fully released.

For more tips on How to cook Beans, Lentils & Pulses, Click here...

PUTTU

    Once you have the Puttu flour, making Puttu becomes an easily executable task and it can be prepared within minutes. Fresh homemade Puttu flour yields soft Puttus.  The quality of the rice plays a major role in perfectly textured Puttus. We can use Raw Rice/Parboiled Rice/ Kerala Rose Matta Rice for making Puttu flour.  Preparing Rice flours for Puttu/Idiyappam/Appam is a common task in a Kerala kitchen.  Though preparation of each flour is slightly different, the basic ingredient i.e the Rice remains the same.  Usually, a large batch of Rice flour is prepared and stored for later usage. Well prepared and stored home made flour stays good for up to 1 month. Puttu flour can be stored for a week and Idiyappam flour can be stored for 1 month.


Cuisine : South Indian, South East Asian
Course : Main Course
Author : SM

For more recipes from GODS OWN COUNTRY - KERALA  click here... 

FOR THE PUTTU FLOUR:

Soaking Time - 2 Hours
Drying Time - 45 Minutes
Grinding Time - 10-15 Minutes
Sieving & Preparation Time - 5–10 Minutes

INGREDIENTS :

Raw Rice/Parboiled Rice/Kerala Rose Matta Rice - 2 Cups
Water - To Soak.

METHOD:

For Puttu Flour:

• Clean for any impurities or stones and wash the rice for about 3–4 times or until water runs clear.
• Soak the rice in water for about 30–45 minutes, if using Kerala Rose Matta Rice soak for at least 1 hour.
• Once soaked, drain the water and leave the rice in a colander for 5 Minutes.
• Dry the Rice in a clean kitchen towel for about 15–20 minutes.
• Transfer the rice to a mixer grinder, and grind it for a few minutes until it is ground into a fine flour.
• Once the flour is ready, sieve it until no more flour flow out of the sieve.
• Spread this out on a big platter.
• Collect the residues left out in the sieve separately and grind it again into a fine powder.
• Follow the suit until the whole batch of rice is powdered into a finely textured flour.
• Heat a pan on a medium flame.
• Add the rice flour and fry the flour in a very low flame until the whole batch is slightly hot, for about 3–5 minutes.
• If preparing for Idiyappam flour, the flour should be finely ground, use a very fine sieve for this kind of flour.
• Also, Idiyappam flour should be roasted for about 8–10 minutes on a very low flame until the flour is hot and fragrant.
• Care should be taken not to burn the flour and avoid lumps in the flour.
• If, there are lumps, break them up with the spatula while roasting the flour.
• Spread this out on a big platter and allow it to cool.
• Store this in an airtight container for a longer shelf life.
• Can store this flour in the freezer for up to three months.

NOTES :

• Soaking time varies with the variety of rice used.
• Idiyappam flour should be ground into a very fine powder, use a fine sieve for the purpose.
• Kerala Rose Matta Rice suits well for Puttu Flour only.

HOW TO MAKE PUTTU :

 

PUTTU

 

Difficulty - Medium
Serves - 2-3
Yields - 6-8 Small Sized Puttus

 
Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

INGREDIENTS:

Puttu Flour - 2 Cups
Water - as Required
Salt  - To Taste
Grated Coconut  - 1/2–3/4 Cup

METHOD:

• Take Puttu Flour in a large bowl, add salt to taste and mix well.
• Sprinkle water on the flour, a little at a time, and mix the flour with your hands.
• Once mixed, the flour should look like bread crumbs.
• Care should be taken, that there are no lumps in the flour mix.
• Boil enough water (for about 2–3 cups) in the Puttu Pot/Pressure Cooker.
• Fix the small disc with the hole inside the Puttu Kutti in such a way that it fits well at the bottom of the Puttu Kutti.
• Place the empty Puttu Kutti over the Puttu Pot/Pressure Cooker and allow it to boil.
• Once the Puttu Kutti is hot, remove it from the fire.
• Add grated Coconut at the bottom layer of the Puttu Kutti, carefully add Puttu Flour (around 1/2 cup of flour) over the grated coconut layer.
• Again, add grated Coconut over the Flour.
• Follow the suit until the whole Puttu Kutti is layered alternatively with Flour and Coconut.
• Cover the lid of the Puttu Kutti and place it over the Puttu Pot/Pressure Cooker.
• Steam cook the Puttu for about 8–10 minutes until the steam releases from the vent at the top of the Puttu Kutti lid.
• Switch off the flame and leave the Puttu Kutti aside for a few minutes.
• Once slightly cooled down, open the lid and remove the Puttus from the Puttu Kutti with a long stick.
• Push it from one side of the Puttu Kutti.
• Serve hot Puttu with Kadala/Chick Pea Curry or Green Bean Curry or Raw/Steamed Bananas or Pappadams.

 

NOTES :

• Perfectly ground and roasted flour and the right amount of Water play a major role in the texture of the Puttus.
• Do not add more water to the flour or knead it into a dough.
• Just sprinkle water, a little at a time, to mix the flour so that they look like bread crumbs.
• Steam cook the Puttu until the steam releases from the vent at the top of the Puttu Kutti lid.
• Can also add 1/2 Cup of Coconuts into the Flour and mix it well.
• Adding more Coconuts adds flavour and taste to the dish, but it is totally optional.
• If you do not have a Puttu Vessel, can steam the flour along with grated coconut in an Idli Plate, or just spread them out on a platter and steam cook the Puttu flour for 8–10 minutes. 

PUTTU

      For the Love of Puttu and being a part of Gods Own Country, I think this post is going to be a long one.  To my best I wanted to make justice to this humble but scrumptious dish — 'THE GREAT PUTTU' or Steamed Rice Cakes. Hot Puttus served with Kadala(Chick Pea) Curry/Green Moong Bean Curry, Bananas and Pappadams treats you with a style. And all the more the accompaniments and side dishes served along with it transforms this simple dish into a scrumptious meal.
      There is a saying in Malayalam which goes like this, What kind of business could be done during Onam? Though a list of petty business ideas can pop up into every mind, they have just mentioned one and only business option i.e sell PUTTU  - 'Onathinidaikku Puttu Kachavadam.'  A Malayali can very well know why it is unanimously opted for this occasion.  Even after an elaborate Sadhya the only food we could drool over would be this humble steamy Puttus.
      Rice being the staple food of South India and South East Asian countries, we can find innumerable dishes with rice as a major ingredient.  Followed by another ingredient Coconut.  These ingredients are combined together or prepared hand in hand right from a Main Course Dish, Appetizer/Snack, Side Dish or Dessert.  The importance and availability of the above ingredients have made it as a star ingredient not only through the length and breadth of the region but also have spread its wide hands throughout South East Asia.
     Three major Breakfast/Dinner dishes prepared in these areas comprises of PUTTU, IDIYAPPAM & APPAM.  These dishes have a flamboyant past with a long story written throughout the history of Food. Even these dishes have a literary mention since Sanga Kalam in Tamil Poetries.  Their existence dates back since 300BC to 300 AD.  Puttu & Idiyappam are steam cooked which is considered as a healthy way of cooking and Appam is cooked in a clay or iron pan called 'Appa Chatti'.

KUZHAL PUTTU

      Puttu is a dish basically prepared with Rice and Coconut.  Both Sweet and Savoury variants of Puttu can be found in South India.  Traditionally Puttu was steamed in Bamboo tubes, so it also has a name 'Kuzhal Puttu'.  The bottom of the Bamboo would be pierced with small holes.  The tubes would be filled alternatively with Rice powder and grated coconuts in small equal portions and placed tightly over a wide mouthed pot filled with water.  Once the water boils the steam enters into the bamboo tubes through the small holes cooking the rice powder. Nowadays Metal (Copper, Steel/Aluminium) tubes called 'Puttu Kutti' which could be fixed into a small metal pot called 'Puttu Kudam' specially design for the purpose are available in the market. Some models of these Tubes can be fixed over the pressure cooker lids too.

Cheratta Puttu

     Even empty Coconut Shells were scraped, cleaned and used in olden days to prepare this dish.  Puttu prepared in Coconut shell was called as 'Cheratta Puttu'. The beauty is that the Coconut shell would be halved into two, then they would be cleaned and scraped so that no coconut husk remain on the outer shell.  One-half of the shell has three eyes, in which one of the eyes could be easily carved up into a hole.  This part with the hole is filled with rice coconut mix and covered with a slightly bigger coconut shell or tied up with a piece of Muslin cloth and place over a steaming pot.
     In Kerala, Puttu is traditionally served along with Kadala curry(Chick peas curry), Green Moong Bean Curry, Raw/Steam Cooked Nendhra Bananas/Fried Nendra Banana(Pazham Pori) and Pappadams. Even it can be accompanied with Lamb/Chicken/Beef curries too. It is said to be that there are more than nearly 300 varieties of Puttus prepared in the region — both traditional and innovative versions line up the list. Some prepare Puttu with Palm/Cane Sugar filled along with the rice powder and coconuts.  Savoury versions of Meat/Fish Puttu also are prevalent in the regions.  New versions of Puttus are prepared with other grains like wheat/millet/ragi/corn/oats these days.

PUTTU BAMBU

     The same Puttu can be found in Malaysia with the name 'Puttu Bamboo' and as 'Kue Puttu' in Indonesia.  These Puttus are prepared in very small bamboo tubes, the Pandan leaves infused water is added to the roasted rice flour which gives it a new flavour overall.  Puttu Bamboos are finally rolled in salt mixed grated coconuts. Another version called 'Puttu Piring' is prepared with Rice flours, coconuts and Palm Sugar(Gula Melaka) in a special steaming plate which looks like a conical funnel.  Piring in the literal sense means 'Plate' in Malay. East coast of Malaysia has its own version of Puttu called as 'Puttu Herba' which has an addition of Fenugreek seeds to Rice Flour, Palm Sugar, and Coconut.

PUTTU PANDAN

      The Thai version of Puttu is called as 'Khao Lam'.  More elaborate versions are prepared with Coconut Milk and Red Bean in Thailand.  In the Philippines, it is called as 'Puto' & 'Puto Bumbong'.  Sri Lankan versions are quite similar to Kerala version, and they are served along with 'Katta Sambol', a spicy fish/meat curry in Coconut Milk. Ethnic Chettiar groups of Tamilnadu who were settled in Rangoon brought back with them a special style of preparation called 'Rangoon Puttu' where Rice was substituted with Semolina or with locally grown Burmese Black Sticky Rice.
      Being one of the easiest recipes with very few readily available ingredients, Puttu has taken a special place in God's Own Country — Kerala.  Every morning, we can feel the smell of steaming Puttus wafting around from a Kerala kitchen to Thattukada (roadside eateries) and small restaurants to five-star hotels.
     This comfort food which has found its way into every Kerala kitchen was once banned from Brahmin/Namboothiri(High Caste order) kitchen as it was considered to be a poor man's food. The simple and easily executable dish was prepared not only to fill the stomach of a hard toiled human being but also to fill the hearts of a poor soul.  With readily available ingredients and items like Rice flour, Chick Peas and Bananas, their simple breakfast was converted into an elaborate meal to keep up their energy for a hard day.
     This easy and comforting food has found its way into innumerable hearts, picking up anecdotes from mythology and paving its referral path into literature. Even mythology has its word in Thiruvilaiyadal Puranam that Lord Shiva has carried loads of mud to build the walls of a Temple so that he can buy Puttu from an old lady,  

'PITTUKKU MANN SUMANTHA EESAN'.
All in the Name and Love for this humble dish — THE PUTTU!!!







      

SAYUR LODEH

     Sayur lodeh - a dish originally from Javanese Cuisine is quite popular in Indonesia, Singapore and Malaysia.  It is basically a Vegetable Curry like dish prepared with Vegetables like Carrot, Long Beans, Chinese Cabbage, Eggplant, Unripe Jack fruit, Fried Tofus and Tempehs in Coconut Milk.  It is usually served with Rice or with Lontong/ Nasi Impit (Steamed Rice Cake slices).  Sayur Lodeh along with rice is usually accompanied with Fish, Chicken/Beef, Squid Sambal, Boiled Eggs and Coconut Serunding.  Sambal Terasi is served separately with above dishes to add a bit of spice to this subtly flavoured curry.
        The addition of Lemon grass and the BUMBU spice mixture (basically a ground and sauteed mixture of Shallots, Garlic, Red/Green Chillies, Belacan, Candlenut, Coriander, Turmeric, Salt and Palm sugar) gives this dish a wonderful flavour and richness of Coconut Milk makes Sayur Lodeh a special dish.

Cuisine : Javanese, Indonesian (South East Asian)
Course : Side Dish 
Spice Level : Medium
Difficulty : Medium
Serves : 3-4
Author : SM

Preparation Time : 20 - 30 Minutes
Cooking Time :  20 - 30 Minutes

INGREDIENTS :

Carrot - 1 No.
Long Beans - 5 Nos.
Cabbage - few Shreds
Egg Plant - 1 No.
Puffed Tofu - 4 Pieces
Firm Tofu/Tempeh - 2 Pieces
Lemon Grass - 2 Stalks
Chicken Stock Cube - 1 Cube
Coconut Milk - 1 Cup
Salt - To Taste
Palm Sugar/Gula Melaka - 1 Tspn
Lime Juice - 1 Tspn
Oil - 2 Tbspn

BUMBU SPICE MIX :

Shallots - 3-4 Nos.
Garlic - 3 Cloves
Ginger - 1 "
Galangal - a Small Piece
Candlenuts - 3-4 Nos.
Turmeric Root - a Small Piece
Dry Red Chillies - 5 Nos.
Birds Eye Chilli - 2-3 Nos.
Dried Shrimp Paste(Belacan) - 2 Tspn
Coriander Powder - 2 Tspn

METHOD :

• Soak the Dry Chillies in hot water for 15 minutes.(can de-seed them, if you prefer the curry to be less spicy)
• Dry toast belacan and candle nuts in a very low flame until fragrant for few minutes.
• Grind all the ingredients mentioned under 'Bumbu Spice Mix' along with the soaked dry chillies, to a smooth paste.
• Trim and Crush the lemon grass, (Just use the white part).
• Cut Firm Tofu into triangles and Tofu into small cubes and marinate it with salt and turmeric powder for about 5- 10 Minutes.
• Deep or Shallow fry the marinated Firm Tofu and Tempeh and keep it aside.
• Cut the Puffed Tofus into two and keep it aside.
• Clean, peel and cut Carrots into small pieces.
• Trim and cut Long beans into 1" long pieces.
• Shred Cabbage and keep it aside.
• Cut Eggplants into pieces and leave it aside in mildly salted water until use.
• Heat oil and saute the ground 'Bumbu Spice Mix' until fragrant.
• Add the bruised Lemon Grass Stalks and fry for a while.
• Saute the spice mix until aromatic and oil separate from the paste.
• Add the Vegetables along with Chicken stock Cube and 1/2 a cup of Water.
• Cook this in medium flame until vegetables are cooked.
• Add Salt, Palm Sugar and mix well.
• Pour the Coconut Milk and boil it in low flame.  
• Add the Puffed Tofu pieces, fried Firm Tofu and Tempeh and leave it in low flame for few minutes.
• Drizzle Lime juice, give a quick stir and switch off the flame.
• Garnish it with shredded kaffir lime leaves.
• Serve hot with steamed Rice or Lontong.

NOTES :

• Adjust the number of Chillies to suit your spice level.
• Can add any vegetable of your choice in this recipe.
• Can use Chicken stock instead of chicken stock cubes.
• Adjust the consistency of the dish to suit your preference.