"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Sunday, 31 March 2013

Easter Recipes - Eggs in Coconut Milk Gravy (Motta Thengapaal Curry) with Milk Hoppers(PaalAppam)

PaalAppam or Milk Hoppers are traditionally the go to breakfast meal for Easter Sunday morning and it is normally served with Eggs in Coconut milk. After 40 days of Lenten sacrifice, this is the first non-vegetarian or vegan meal we would consume.

My batter for my Milk Hoppers is being fermented even as I write this so I will share the Milk Hoppers recipe but the pictures would have to wait till tomorrow.

So for those last minute Easter cooks, the recipes I have for this Easter Sunday are easy to make and mostly under 30 minutes. In fact I made both the breakfast gravy and the afternoon chicken in less than 30 minutes each while juggling a curious and ever so enthusiastic toddler.

Eggs in Coconut Milk Gravy

To make the Eggs in Coconut Milk Gravy,

You need:

  • 4 eggs (I used farm chicken eggs)
  • 2 large onions, finely diced lengthwise
  • 1 tbsp Kashmiri Chili powder (or Paprika powder)
  • 1/2 tbsp Garam Masala
  • 1/2 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 4 cloves of garlic, finely diced and crushed
  • 1/2" ginger, finely diced and crushed
  • 1/2 tsp mustard seeds
  • 2 green chilies, slit lengthwise
  • 1 sprig of curry leaves
  • 1 cup of Coconut milk
  • Salt to taste
  • 1 tbsp cooking oil

The Make:
Serves 4 | Preparation Time: 5 minutes | Cooking Time: 20 minutes

1. Boil the eggs in water (enough to cover the eggs) for 10 minutes and then place then in some ice water.

2. Meanwhile, heat the oil a non-stick skillet, splutter the mustard seeds and then add in the curry leaves for less than a minute on medium-low heat.

3. Add the green chilies and ginger and fry till lightly brown.

4. Next toss in the onions and fry till lightly brown and add in the garlic.

5. Add the dry spices, salt; stir and cook till the spices leave the sides of the skillet. Crack the egg shells and cut each egg in half.

6. Add in the coconut milk. Add in the egg halves.

7. Bring to a boil and serve with Milk Hoppers.

Eggs in Coconut Milk

Happy Easter dear readers, family, friends and loved ones!


  1. Looks yumm...I don't eat eggs but am sure my brother will like it...am so gonna make it... :)

    1. Thanks Priti...do let me know how it turns out! You can make the same with carrots and potatoes:)

  2. I hopped over to see what milk hoppers were, and those look yummy too!

  3. This looks positively yum! I love boiled eggs! Will give this a try!

    1. Thanks Pratibha. We loved this one too!

    2. Do try and snap a few pics after you make it. Will share it on our @TheReaders' Kitchen page http://gginaflavorspalatte.blogspot.in/p/readers-re-creations.html

  4. Wow gravy and yummy loved this Recipe dear :D

  5. Appam and Motta curry- love it!

    1. Thanks Swaps x Make it ...im sure ur family wud love it too x


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