Egg roast paired with crispy edged Paal Appam
Ingredients:
6-7 Hard boiled Eggs
1 tsp Mustard Seeds
4 Tbsp Olive Oil
1-2 Sprigs Curry Leaves
1 Sliced Red Onion
1 ½ tsp Chopped Garlic
1 Sliced Green Chili
½ Cup Ketchup
½ Tsp Salt
½ Tsp Ground Black Pepper
¼ Tsp Turmeric Powder
¼ Tsp Red Chili Powder
1-2 Tsp Coriander Powder
Recipe:
To hard boil eggs, add the eggs to a saucepan and cover eggs with water. Bring the eggs and water to a rolling boil for 5 minutes and then turn off the heat. Set saucepan aside and cover the saucepan with a lid. Let it sit for 12 minutes then drain the water and peel the eggs. Set aside until the onion relish is prepared.
For the onion relish:
1. Add olive oil to a heavy bottom pot, on medium heat, and allow it to heat up for 2-3 minutes.
2. Add mustard seeds and allow it to pop completely.
3. Add sliced onions and sauté until it turns translucent and begins to caramelize.
4. Add curry leaves, green chili, and garlic to the onions. Sauté the mixture for another 2-3 minutes.
5. Add all the spices, along with salt and ground black pepper. Mix thoroughly until the raw spices are well combined with the onion mixture.
6. Add ketchup to onion mixture and combine uniformly on low heat or take off the heat and combine completely. The onion relish is ready.
7. Gently add the hard-boiled eggs to the onion relish so that it does not break the eggs and lightly coat the eggs with the relish.
8. Serve hot alongside Paal Appam, Roti, or bread of choice. Enjoy!!
https://youtu.be/Nv04d4nm_u0
Comentários