When Kerala meets Konkan..
Fresh String hoppers/idiyappam/Tandulachya shevaya with egg curry and coconut milk and jaggery (naralacha ras).. .
This meal turned out so awesome. It has become one of our favourite meals.. .
2 cups rice flour, 2 cups water, salt and spoon full oil
Like ukadiche modak make ukkad. Boil water add some salt and oil and once it boils add rice flour, mix well and cover and let it cook. Switch off the flame.. After 15 mins take it out in a plate in batches and rub it well with some water and oil. Make a very soft dough, lot softer than modak.
Then pass it through thin shevayi mould. I steamed it in idli stand so made small rounds in the stand itself. You can make bigger rounds and steam it on plates.
Steam it for 10 mins.
Hard dough is difficult to press out so make sure dough is soft. .
Egg curry I made Kerala style.
In a pan heat oil add mustard seeds and hing, whole black pepper, dalchini, few long slit green chilly, curry leaves, chopped onion chopped tomatoes. Cover and let it cook. Then add coconut milk and some water and salt. Let it boil. Now add boiled eggs, halfs or quarters.. dont cook much after adding the eggs.
Add cilantro and keep it covered.
Only spice here is green chilly and black pepper so add as per your liking as idiyappam is pretty bland in taste. .
Naralacha ras: 2 cups coconut milk 3/4th - 1 cup grated jaggery. Mix and keep aside. .
This is typical konkani style also known as Ras Shirolya.. .