Step 1:-Boil 5-7 cups of water with 3-4 teaspoon of salt , add 7-10 Eggs and allow it to boil in a low flame for 5- 7 minutes. Remove the shells from the boiled eggs and keep aside.
Step 2:- Slice 3- 4 medium sized onion, Chop ( preferred julienne cut ) 3 '' of ginger root & 4-6 garlic cloves, chop 1- 1 1/2 tomato ,prepare 2 cups of thin coconut milk and 1 cup of thick thick coconut milk and keep aside.
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Step 3:- Heat 1 tablespoon of vegetable oil in a pan . Splutter 2 teaspoon of mustard seeds, add 1 teaspoon of fennel seeds, 2-5 pieces of cinnamon sticks, 2-3 cardamom and 2-5 cloves .Saute for few minutes.
Step 4:- Add 3- 4 onions , 3-4 splitted green chilies , 5 '' ginger root ( long cut ) ,4-6 Garlic cloves (long cut ) and few curry leaves ( Step 2). And saute until the onion turns golden brown in color.
Step 6:- Add 2 cups of thin coconut milk. Cook for 10- 15 minutes on medium flame .
Step 8:- Now bring down the heat and add 1 cup of thick coconut milk and 1 - 1 1/2 teaspoon of crushed pepper powder mix well and cook for 5-7 minutes on low heat.
Step 9 :- :) :) Serve hot with ''Vellayappam/ Kallappam/ Palappam''.
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