Fresh coconut(grated) – 1 no

Bengal gram(Kadalaparippu) - 1 cup

Green chillies – 2 nos
Ginger - 1” piece
Curd - 1 cup
Salt – As reqd
Mustard Seeds - 1 tsp
Dry red chilly(Kollamulaku) – 2 nos
Oil - 1 tbsp

Preparation Method
1)Soak the Bengal gram in water for 1 hour and roast them in a pan without
using oil.

2)Grind togther the Bengal gram, the grated coconut, green chillies, ginger and
curd.

3)Add water, if reqd.

4)Add salt to it and mix well.

5)Heat oil in a pan and add mustard seeds, whole red chillies and pour it onto the
chutney.
Beans - 1/2 kg
Onions - 2 nos
(finely minced)
Curry leaves - A sprig
Green chillies - 2 nos
(finely minced)
Salt - As reqd
Turmeric powder - 1/2 tsp
Chilly powder - 3/4 tsp
Cumin(Jeerakam) powder - 1/4 tsp
Coriander powder - 1/2 tsp
Ginger(grated) - 1/2 tsp
Garlic pods - 2 nos
(finely minced)
Eggs - 4 nos or as reqd
Oil - As reqd
Preparation Method
1)Cut beans into small pieces like for poriyal.

2)Steam and keep aside.

3)Fry onion and green chillies, till the onions turn brown.

4)Lower the flame and add curry leaves, salt, turmeric powder, chilly powder,
cumin powder, coriander powder, ginger, garlic and fry for 3 -4 mins.

5)Add the beans and fry for a further 3 - 5 mins.

6)Add eggs and scramble fry till done.

7)Remove from fire.

Eggs - 6 nos
Onion - 3 nos
Garlic pods - 14 nos
Red chillies - 6 nos
Turmeric powder - 1/2 tsp
Salt - As reqd
Curry leaves(chopped)
Oil to fry

Preparation Method
1)In a bowl, beat the eggs with salt and turmeric powder.

2)Bake them in the Idli cooker for 6 - 8 mins.

3)After its done, cut them into small pieces.

4)Grind together the red chillies & garlic.

5)Heat oil in a pan.

6)Add the garlic-chilly paste and saute for 2 mins.

7)Add chopped onions, curry leaves and beaten eggs.

8)Garnish with mint leaves or coriander.

:- Serve hot.
- 2 - 3 nos
(split)
Ginger - 1 inch piece
(chopped)
Curry leaves - A few
Tomato(big) - 1 no
(cut into medium size pieces)
Coconut milk - 1 1/2 cups
Oil - As reqd
Salt - As reqd

For masala:-
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Black pepper powder - 1/2 tsp
Garam masala - 1/2 tsp

Preparation Method
1)Boil the eggs, slice it on one side and keep aside.

2)Heat oil in a kadai.

3)Saute onion, ginger, green chillies and curry leaves.

4)When the onions turn slightly brown, add all the masalas into it and saute well.

5)Add the tomato pieces and saute till the oil separates.

6)Add 1 cup coconut milk along with required salt.

7)When it starts boiling, add the boiled eggs to it and cook for 2 mins.
8)Add the rest of the coconut milk(1/2 cup), stir it and remove from fire.

:- If needed, you can season it with spluttering some mustard seeds & 2 red
chillis(halved)in some oil and add it over the curry.

:- Serve with appam, idiyappam & chappathis.