Best for Appam and Idiappam - Egg Molly | Kerala Style Egg Curry

Ingredients.

Egg – 5 nos
Onion -4 nos
Garlic – 5 or 6 nos
Ginger – 1 nos
Green chilli – 3 or 4 nos
Tomatoes – 2 nos
Vinegar -1 tbsp
Cashew nut – 250 grm
Grated coconut – 1 cup
Cinnamon – 1 nos
Cloves – 2 or 3 nos
Bay leaves – 1 or 2 small
Turmeric powder – 1/2 tbsp
Coriander powder – 1 1/2 tbsp
Fennel powder – 1 tbsp
Salt – 1 or 2 tbsp
Oil – 1 or 2 tbsp
Method

Heat water in a pan add eggs and boil them well.
Take a bowl add cashew nut and water ,soak for 15 minutes , set aside.
Take a pan add grated coconut and some water ,squeeze them well.
Drain thick coconut milk and set aside.
Again add water to the squeezed coconut bowl and thoroughly mix them well.
Drain thin coconut milk and keep aside.
Then we have to drain the soaked cashew nut and grind them well into smooth paste.
Drain boiled eggs and put in a bowl filled with cold water .
Deshell the boiled eggs and cut it into half ,keep aside.
Heat oil in a pan add cinnamon , cardamom , cloves and bay leaves ,saute them well.
Then add chopped onion and saute them well.
Then add garlic, green chilli and chopped ginger ,saute till shallots become transluent.
Add curry leaves and saute for few seconds .
Add curry powders like ,turmeric powder, coriander powder and fennel powder ,saute until the raw smell of the spices completely disappears.
Now we have to add chopped tomatoes and saute them well.
Then we have to pour thin coconut milk and mix well and boil them well.
Add boiled egg pieces and Mix them well.
Then take cashew nut paste bowl add some water and mix them well.
Then pour the mixture into the curry pan and mix them well.
Then add some vinegar and mix them well.
Add thick coconut milk mix them well.
Remove from fire and keep aside.
Serve the egg molly with appam

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