A delightful combination of spicy egg vindaloo and soft, string hoppers idiyappam. This dish brings together the flavors of a classic Indian egg curry with the delicate idiyappam noodles from South India. Perfect for a satisfying meal!
Ingredients: 4 eggs. 1 onion, finely chopped. 2 tomatoes, diced. 2 cloves garlic, minced. 1-inch piece of ginger, grated. 2 green chilies, sliced. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder. 1/2 teaspoon garam masala. Salt to taste. 2 tablespoons vegetable oil. Fresh cilantro leaves for garnish. 1 cup string hoppers idiyappam. Water for steaming idiyappam.
Instructions: Boil the eggs until they are hard-boiled. Peel and set them aside. Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and saut until they turn golden brown. Stir in minced garlic, grated ginger, and green chilies. Cook for 2-3 minutes until fragrant. Add diced tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft and the oil begins to separate. Add the hard-boiled eggs to the tomato mixture and gently stir to coat them with the spices. Cook for another 5 minutes. Sprinkle garam masala and garnish with fresh cilantro leaves. Remove from heat. For string hoppers idiyappam, prepare the dough according to the package instructions or use pre-made idiyappam. Fill an idiyappam maker or a steamer with the idiyappam dough and steam until they are cooked through, about 5-7 minutes. Serve the Spicy Egg Vindaloo with hot and freshly steamed String Hoppers Idiyappam. Enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
Annette and Joel