APPAM MUTTA CURRY

Preparation Time: 1 day
Cooking Time: 30 mins
Ingredients:

Section 1:
For Appam:
5 cups raw rice
1/2 coconut
1/4 tea spoon cooking soda
salt to taste

Method:
Soak the rice for 5-6 hrs.
Grind the rice and coconut to a smooth paste.
Add salt and cooking soda.

Take two table spoons of batter and mix it in two cups of water. Cook it stirring continuously over low heat. Take it off the heat when it gets to a semi solid consistency and let it cool. Add this to the batter and keep it over night to ferment.

Heat a kadai and pour one laddle of the batter and spread it on the tava. The sides should be thin and the center part should be thick. Cook it with covered lid.

Ingredients:

Section 2:
For Mutta Curry
4 Eggs
1 small onion, chopped
1 small tomato, chopped
1 medium potato, chopped
4 green chillies
1/4 teaspoon turmeric powder
1/4 teaspoon chilly powder
Salt to taste

To Grind:
1/2 cup coconut. grated
1 pod garlic
1/2 inch cinnamon
2 cardamom
4 cloves
1 teaspoon fennel seeds

To Garnish:
2 teaspoon oil
1/4 spoon mustard
2 dried red chilly
1 sprig curry leaves
coriander leaves

Method:

Hard boil the eggs.

Pressure cook chopped onions, tomatoes, potatoes and green chillies along with turmeric powder, chilly powder and salt.

Grind all the ingredients under the "To Grind" section.

Add the grind mixture to the cooked vegetables and bring it to a boil. Add the eggs and let it boil for some more time.

Heat oil in a tava and add all the items under "To Garnish" section except coriander leaves. Pour it into the curry and add coriander leaves to it.