Vellappam and egg curry and chammanthy

 Here’s a complete Kerala-style breakfast combo — 🥞 Vellappam, 🍳 Egg Curry, and 🥥 Coconut Chammanthi — all explained step-by-step 👇

---

🥞 Vellappam (Appam) Recipe

Ingredients

• Raw rice – 2 cups

• Grated coconut – ½ cup

• Cooked rice – 2 tbsp

• Sugar – 1 tbsp

• Salt – as needed

• Yeast – ½ tsp

• Water – as required

Preparation

1. Soak the rice:
   Soak raw rice in water for 4–5 hours.

2. Grind the batter:
   Drain the rice and grind it with grated coconut, cooked rice, yeast, sugar, and water to make a smooth batter.

3. Fermentation:
   Keep the batter covered in a warm place for 6–8 hours (overnight) to ferment.

4. Add salt & mix:
   After fermentation, add salt and mix well. The batter should be slightly thin (pouring consistency).

5. Cook the Appam:

   • Heat an appachatti (appam pan).

   • Pour a ladle of batter, swirl the pan to spread it in a circular shape.

   • Close the lid and cook for 2–3 minutes until edges are crispy and center is soft.

   • Don’t flip.

✅ Serve hot with egg curry or coconut chammanthi.

---

🍳 Kerala Egg Curry (Mutta Curry)

Ingredients

• Eggs – 4 to 6 (boiled)

• Onion – 2 (thinly sliced)

• Tomato – 2 (chopped)

• Green chilies – 2 (slit)

• Ginger-garlic paste – 1 tbsp

• Red chili powder – 1 tsp

• Coriander powder – 1½ tsp

• Turmeric – ¼ tsp

• Garam masala – ½ tsp

• Coconut milk – 1 cup (thick)

• Curry leaves – a few

• Mustard seeds – ½ tsp

• Oil – 2 tbsp

• Salt – to taste

Preparation

1. Heat oil in a pan, splutter mustard seeds.

2. Add onions and sauté till golden brown.

3. Add ginger-garlic paste and green chilies.

4. Add all powders and sauté for a minute.

5. Add chopped tomatoes and cook till mushy.

6. Pour in coconut milk and bring to a gentle boil.

7. Add boiled eggs (slightly slit).

8. Add curry leaves and simmer for 5–7 minutes.

✅ Serve hot with vellappam.

---

🥥 Coconut Chammanthi

Ingredients

• Grated coconut – 1 cup

• Shallots – 3

• Green chilies – 2

• Ginger – small piece

• Tamarind – small piece or ½ tsp tamarind paste

• Salt – to taste

(Optional: dry red chili instead of green for spicier version)

Preparation

1. Add all ingredients to a mixer jar.

2. Grind coarsely without adding much water (a few teaspoons only).

3. Adjust salt and spice.

✅ Serve with vellappam for a traditional Kerala touch.

Would you like me to give you the non-coconut version of egg curry (using only onion & tomato gravy) too? It’s a bit spicier and goes well with vellappam if you prefer less coconut flavor.