Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Vellayappam with Egg Curry

Traditional 63. Vellayappam with Egg Curry recipe

🧺 Ingredients

• 250g raw rice, soaked 6 hours
• 80g cooked rice (day-old works well)
• 80g fresh grated coconut
• 1/2 tsp active dry yeast
• 1 tsp sugar
• 1/2 tsp salt
• Water as needed (to achieve thin pourable batter)
• 6 large eggs, hard-boiled, shelled, halved
• 3 medium onions, thinly sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 3 green chillies, slit
• 1 tsp coriander powder
• 1/2 tsp Kashmiri chilli powder
• 1/4 tsp turmeric powder
• 200ml coconut milk (medium-thick)
• 2 sprigs curry leaves
• 3 tbsp coconut oil
• 1/2 tsp mustard seeds
• Salt to taste
• Fresh coriander to garnish

👩‍🍳 How to make Vellayappam with Egg Curry

1. Ferment batter (overnight or 8 hrs): Dissolve yeast and sugar in 3 tbsp lukewarm water; rest 10 mins until foamy. Grind soaked rice, cooked rice, and grated coconut with enough water to a smooth, slightly thick batter. Mix in yeast solution, salt, and water to achieve a pourable (not watery) consistency. Cover and ferment in a warm spot for 8 hours or overnight until small bubbles appear on the surface.
2. Make egg curry base (15 mins, medium heat): Heat coconut oil in a wide pan. Add mustard seeds — let them pop. Add curry leaves and onions; fry on medium-high heat for 8-10 mins until golden brown, stirring frequently. Add ginger-garlic paste and green chillies; cook 2 mins until raw smell is gone. Add tomatoes, turmeric, coriander powder, and chilli powder; cook 5 mins until tomatoes break down and oil surfaces.
3. Finish curry (5 mins, low heat): Pour in coconut milk, stir gently, and simmer on low for 3 mins — do not boil vigorously or the coconut milk will split. Slide in the halved eggs, spoon gravy over them, and cook 2 mins until heated through. Season with salt and scatter fresh coriander.
4. Serve: Place 2-3 appam per person with a generous ladle of egg curry alongside.

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