“Egg Appos/ Paniyarams~ Dunked in Spicy Palak Curry” … a delicious combo of spicy palak curry with addition of egg appos/ paniyarms … here is a small change from the usual boiled eggs or omelette strips often added to curries … the dunked appos tastes awesome when served with roti/ naan/ paratha or simple spiced rice that I served it with … do try it, tastes awesome ... Yummilicious …
** Palak Curry is a common dish prepared in almost every home all round the globe and each home has its own recipe of preparing this dish and they all taste awesome. I have always noticed that young or old love palak dishes especially with paneer or veggies and my home is no different. Amma loves palak curry and always insists that I prepare it a few times when she comes over to my home. Non- Vegetarians love it with addition of chicken or eggs and it tastes equally great. Having said that, it tastes wonderful prepared as a simple upkari/ bhaji too. Palak is a leafy vegetable that is available almost all round the year and has immense health benefits and almost every nutritionist insists on including them into meals. Here only the leaves are used while the thick stalk is discarded. The number of dishes that can be prepared out of palak are unlimited be it as gravies, pulav, roti, poori, soups etc. in fact it is also included in the filling for samosas along with cheese and it tastes excellent. I guess there is no point in writing more details that all are aware of.
** Egg Appos are easy to prepare and it was a common dish in my home 15 yrs back and I must confess over the years it took a back seat and I almost forgotten about it. It was recently that my hubby reminded me that I had missed sharing it here and that I should do so for all out there to try and enjoy. Well, that's it, when something crops up in my mind, then it keep taking circles until the task is completed and whle I was all geared up to prepare appos, I desired this time to try out something different. Palak curry was the decided menu for the day and on a hunch though why not prepare them in combo and the result for this fantastic outcome of Egg Appos dunked in Palak curry. Hubby was more than happy enjoying the juicy dunked appos in curry and relished to his heart’s content with the simple spiced rice I had prepared as accompaniment. This is my own combo recipe and not lifted from anywhere, I do get these strange ideas at times which have always turned out successful. Do try these recipes and enjoy with your family and friends.
** Here is my recipe for “Egg Appos/ Paniyarams~ Dunked in Spicy Palak Curry” ... my style, try it, its scrumptious ...
** Ingredients :
Palak/ Spinach : 1 bundle
Salt/ Namak/ Meeta : to taste (Optional.. if required only)
Oil/ Tel/ Tela : ¼ cup (any edible oil)
** Masala to be ground with Spinach :
Garam Masala Powder : ¼ tsp
Fennel/ Saunf/ Badisep Powder : ¼ tsp
Coriander/ Dhania/ Kothimbir Powder : ½ tsp
Jeera/ Cumin Powder : ¼ tsp
Ginger/ Adrak/ Alle' : ½ inch
Garlic/ Losun/ Lehsun : 8 cloves peeled
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 5-6 less spicy one’s (or as per your taste)
Tamarind/ Chinchama/ Imly : a small pinch
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Onion/ Piyavu/ Kanda : 1 large or 2 medium sized.
Garlic/ Losun/ Lehsun : 8 cloves peeled and chopped fine
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 4-5 less spicy one’s (or as per your taste)
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
** You will Also Need about 6-8 prepared Egg Appos/ Paniyaram to add to the palak curry. If you are a Vegetarian, you can substitute with paneer or soya beans etc. However, this is my special curry with Egg Appos. I have made a separate post of "Egg Appos/ Paniyarams" as it can be served as snack with tomato ketchup too. I am sharing the link to recipe at the bottom of this recipe for reference. Please browse, through and prepared them to be added to the curry beforehand.
** Pick, clean, wash and pat dry the palak/ spinach leaves. Remember to use only leaves. Chop them roughly into medium pieces and add into a thick bottomed vessel, say about 3 cups in all. Pour one cup of hot water over the palak for blanching, cover with a lid and keep aside to let rest for atleast 20-25 minutes. After resting time add the palak into a colander and let all excess water drain. Do not throw away the water, keep it aside for grinding and also to be added to curry if necessary.
** Add drained palak into a mixer grinder along with garam masala powder, fennel powder, coriander powder, jeera powder, washed and finely chopped ginger, garlic peeled and chopped, green chillies also chopped to pieces, salt to taste and tamarind. Grind the above to a fine paste added water if necessary only. You may use the palak cooked and drained water fro grinding purpose. Do not add water in excess we need a thick gravy for the curry and you can always use more water if necessary later on.
** Note : I have no knowledge if this holds true, but I have seen that if salt is added while grinding, you get a lovely dark green color to palak puree. So I follow this method, you may follow your own method too.
** Heat the oil/ tel in a thick bottomed kadai, when hot lower the heat to minimum and add the finely chopped garlic pieces. Fry until garlic changes lightly brownish, then add chopped green chillies+ onions and further fry until both are evenly light browned. (Do not let turn dark brown or burn). Add curry leaves, fry for a few seconds, then add ground palak- masala puree and mix well. Add remaining strained water if necessary to bring to a thick gravy consistency. Bring all to a boil stirring well in between on low to medium heat.
** When the curry has been thoroughly cooked, lower the heat to minimum, check and add salt only if necessary. Remember we have already added it while grinding the palak puree, so be carefully. Lastly add the prepared and kept ready Egg Appos/ Paniyarams to the curry and let simmer for another 4-5 minutes on low to medium heat. Remove from fire and keep it aside covered for some 30 minutes. The flavors will get well blended and the appos also will absorb the palak gravy well. The appos will get dunked properly when left aside for some time, so do follow that procedure.
** “Egg Appos/ Paniyarams~ Dunked in Spicy Palak Curry” is done and ready to be served. Tastes best served with any mildly spiced rice dish of your choice or with panpolo (neer dosa). However, this delicious egg dish tastes great served with any accompaniment like roti/ chapathi/ paratha/ naan/ poori etc. and you may chose any you or your family prefers. I served it with simple mildly spiced rice to which I am sharing a link below and it sure was an awesome combo. Do prepare this dish with a twist by adding the appos/ paniyarams in gravy and relish the same with your family and friends. I am sure this dish will be loved by all, after all it is something different from the routine one’s. If you liked this dish then do give me a feed back taking a few minutes of your precious time for leaving a comment, It motivates me to do that much more and share them here.
https://gayathrifoodbytes.blogspot.com/2017/11/egg-appos-paniyarams.html#more
** For "Simple Spiced Rice" recipe, please follow the link given below ....
https://gayathrifoodbytes.blogspot.com/2017/11/simple-spiced-rice.html#more
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