Kerala Egg Mappas, a delicately spiced curry with coconut milk is one of the classic recipes of Kerala Christian Cuisine. The presence of thick coconut milk lends the egg curry a creamy sauce and a tempting aroma and flavor. It is a great breakfast side dish and goes well with Idiyappam, Appam.

Ingredients

1. Onion ( Medium sized)  : 3
2. Boiled Egg                         : 5
3. Ginger-garlic paste         : 2 T-Sp.
4. Green chilly                      : 3
5. Turmeric powder            : a pinch
6. Coriander powder          : 3.5 Tbl-Sp.
7. Chilli powder                   : 2 T-Sp. (Adjust)
8. Pepper powder               : ½ T-Sp. (Adjust)
9. Fennel powder                : ¼ T-Sp.
10. Garam masala                 : ¼ T-Sp.
11. Vinegar                             : ½ T-Sp. (Adjust)
12. Oil                                      : 2 Tbl-Sp.
13. Thin coconut milk           : 2 Cup
14. Thick coconut milk          : ½ Cup
15. Curry leaves

Method

• Heat oil in a pan/kadai, add the chopped onion along with chopped green chilies and salt, and sauté till the onion becomes transparent.
• Then, add the ginger garlic paste and sauté for about a minute
• Add chili powder, turmeric and coriander powder, fry it till the raw smell disappears.
• Add thin coconut milk and boil it till the gravy becomes to a semi-thick consistency.
• Add thick coconut milk and boil it.
• Finally, add the fennel powder, garam masala, curry leaves and a teaspoon of coconut oil.
• Now add the boiled eggs and close the lid of the pan, turn off the stove.
• Wait 10-15 minutes before serving for best blend.