Idiyappam with Amma’s Potato and Egg Stew
- 3-4 eggs
- 2 medium sized potatoes
- 2 medium sized onions
- 2 cups Coconut Milk *
- Curry leaves
- 2-3 Green Chillies
- 1tsp Mustard seeds
- 1tsp Ginger-Garlic Paste
- Pinch of Turmeric powder
- ½ tsp Garam Masala
- ¾ tsp Pepper Powder
- 2 tbs Coconut Oil
- Salt to taste
4-5 cloves of Garlic and ½ inch Ginger, grated.
- You will need to boil the potatoes, preferably using a pressure cooker (2-3 whistles).
- At the same time it would be a good idea to boil the eggs (15 mins); on low-to-medium flame.
- Meanwhile you can finely chop the onions, slit the chillies lengthwise.
- In a pan heat 2 tablespoons of Coconut Oil- once it is hot, add the mustard seeds and once they start to splutter add the green chillies, the ginger-garlic (paste/grated), curry leaves and onions.
- Now sauté till the onions turn transparent.
- Add the Turmeric, Garam Masala and the Pepper Powder and sauté for a while.
- Check on the eggs- hard boiled eggs; and the potatoes.
- Potatoes – drain the hot water, add normal water and let it cool down, after which peel the skin and cut into small cubes
- Add the Potatoes and 3/4th cup of water into the pan.
Let it cook for some time.
- Now for the Coconut Milk- you can do with ready-made Coconut Milk which is available in a tetra pack or tin or use the Coconut Milk powder and prepare the milk as per the instructions on the package (best option). We used Maggi Coconut Milk which unfortunately is not readily available.
- To the pan add the Coconut milk, Salt (careful, it should not overpower the flavor of the coconut milk) and let it boil until it thickens or you can stop until you get the desired consistency (it should neither be too thick nor too thin). Slice the eggs into halves and add to the stew and let it simmer for about 2-3 mins and then take it off the flame; garnish with curry leaves.