Sunday, October 30, 2011



  1. Egg hard boiled- 2 nos
  2. Onion (diced)- 2 large
  3. Tomato(diced)- 1 large
  4. Cashew nuts(soaked in water for 15 to 20 minutes)-6 to 8 nos
  5. Ginger chopped finely-1/2 tsp
  6. Garlic chopped finely-1/2 tsp
  7. Green chili(cut vertically)-1or 2 nos( according to taste)
  8. Chili powder-1 1/2 to 2 tsp(to taste)
  9. Turmeric powder- 1/4 tsp
  10. Coriander powder-3/4  tsp
  11. Garam masala-1/2 tsp
  12. Coconut milk- 3/4 cup
  13. Cumin seeds- 1/4 tsp
  14. Coriander leaves(chopped)- 2 tbsp
  15. Oil
  16. Water
  17. Salt to taste


  • Add onion , tomato and cashew nuts into a blender and  blend to form a smooth paste.Keep aside.
  • Heat oil in a pan ,add cumin seeds and let it splutter.Add ginger ,garlic and green chili and saute till done.Now add onion -tomato paste and cook until raw smell leaves.
  • Now add chili powder,turmeric powder,coriander powder , garam masala and salt.cook till oil separates.
  • Add coconut milk and required amount of water .Simmer for 2 to 3 minutes,or until gravy thickens.
  • Cut the hard boiled eggs into two and place it over the gravy  ,carefully  cover it with the gravy.
  • Cover the pan and cook for  one more minute,add chopped coriander leaves and serve with appam.

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