Soft Paalappam and egg kuruma

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Ingredients

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column rice-1 cup

instant yeast-1/4 tsp

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sugar-1 tsp

lukewarm water

cooked rice-1/2 cup

grated coconut-1/2 cup

yeast-1/4 tsp

sugar-1 tsp

salt

For egg curry

ghee-1 tsp

cashew nuts

cocconut-1 tsp

onion-2

ginger

garlic-5

green chilly

curry leaves

salt

coriander-1 tsp

turmeric-1/2 tsp

garam masala-1/2 tsp

pepper powder-1/2 tsp

tomato-1

second extract of coconut milk-1/2 cup

coriander leaves

cashew+cardamom+fennel paste

boiled egg-6

thick coconut milk

Preparation

For appam, soak rice with yeast and sugar in lukewarm water for 3-4 hrs, then grind it with coconut, cooked rice, sugar,yeast and lukewarm water, make smooth paste, add salt ,mix well and keep aside for 1/2 hrs. Then make petal soft appam.

For egg kuruma, add onion,ginger,garlic, green chilly and curry leaves in a pressure cooker, add a little water, then cover the cooker and cook it for 2-3 whistle. After the pressure come out, open the cooker and add masala powders, saute it well, then add tomato, once it become soft add second coconut milk, boil it well , add salt and coriander, cook until it become thick, next add boiled egg, mix with masala, finally add thick coconut milk, heat it well and turn off flame.

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