Idiyappam with egg curry

Method

1. Put 6 eggs in a saucepan and cover with cold water. Bring to the boil on high heat, then cook on medium heat for 10 minutes. Cool in cold water for 5 minutes, peel and halve.
2. Chop 200 g (~1½ medium) onion and 120 g (~1 medium) tomato. Crush 10 g ginger and 4 cloves garlic together in the mortar.
3. Heat 1½ tbsp coconut oil in the kadai on medium heat for 1 minute. Add the onion and cook 6–8 minutes, stirring, until golden. Add ginger, garlic and ¾ sprig curry leaves and stir 1 minute until the raw smell goes.
4. Turn the heat to low. Add ¼ tsp turmeric, 2¼ tsp chilli powder, 1 tbsp coriander powder and 1 tsp garam masala and stir 30 seconds until fragrant. Add the tomato and cook on medium heat for 3–4 minutes, until soft.
5. Stir in 240 ml coconut milk, 240 ml (about 1 cup) water and half of the 1¾ tsp salt. Bring to a gentle simmer on medium heat, add the eggs and simmer on low heat for 5 minutes, until the gravy thickens slightly. Do not boil hard. Turn off and cover.
6. Bring 360 ml (about 1½ cups) water to a rolling boil in a saucepan on high heat (or use the kettle).
7. Put 280 g idiyappam flour and the rest of the salt in a mixing bowl. Pour in the boiling water a little at a time, stirring with a spoon (it is too hot for hands), for about 1 minute, until the crumbs come together. Stop adding water once it forms a soft dough; you may not need it all.
8. Cover and rest 5 minutes, until cool enough to touch. Knead with oiled hands for 2 minutes into a soft, smooth dough like play-dough, with no cracks. If it cracks, knead in a spoon of hot water.
9. Put about 3 cm of water in the idli steamer and bring it to the boil on high heat, about 5 minutes. Lightly grease the idli plates.
10. Fit the fine star disc in the idiyappam press and fill it with dough. Press in small circles over each mould to make one thin, lacy layer of strings.
11. Stack the plates in the steamer, cover and steam on medium-high heat for 8–10 minutes, until the strings look glossy and no longer feel sticky. Rest 2 minutes, then lift each one out with a spoon.

Tips

• For a toddler, mash a plain boiled egg into a little coconut milk and serve with idiyappam.
• Make the curry first; it stays hot under the lid while the idiyappam steams.

Keeping and freezing

• Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
• Freezer: does not freeze well; eat within the fridge time.

Good to know

• Contains: egg.
• Toddlers: take their portion out before adding chilli or pepper.