Potato Egg Mappas

Potato egg mappas is a side dish prepared with potato, egg, onion, tomato, coconut milk, etc. It goes well with appam, pathiri, chapati, etc.

Potato egg mappas
 

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Potato Egg Mappas
Potato egg mappas is a side dish prepared with potato, egg, onion, tomato, coconut milk, etc. It goes well with appam, pathiri, chapati, etc.
Potato egg mappas
Course Side Dishes
Cuisine Kerala
Servings
servings
Ingredients
  • 2 numbers Egg
  • 1 1/2 cups Potato cut into small cubes
  • 1 - 1 1/2 cup Coconut milk
  • 3/4 cup Onion
  • 1/2 cup Tomato chopped
  • 1 teaspoon Ginger chopped
  • 1 teaspoon Garlic chopped
  • 1 number Green chilli chopped
  • 4 teaspoons Coriander powder
  • 1/2 teaspoon Chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1/4 - 1/2 teaspoon Garam masala
  • Pepper powder as required
  • Salt to taste
  • Oil to saute
For Seasoning
  • 1/2 teaspoon Mustard seed
  • 4 numbers Shallot
  • 1 sprig Curry leaf
  • Oil
Course Side Dishes
Cuisine Kerala
Servings
servings
Ingredients
  • 2 numbers Egg
  • 1 1/2 cups Potato cut into small cubes
  • 1 - 1 1/2 cup Coconut milk
  • 3/4 cup Onion
  • 1/2 cup Tomato chopped
  • 1 teaspoon Ginger chopped
  • 1 teaspoon Garlic chopped
  • 1 number Green chilli chopped
  • 4 teaspoons Coriander powder
  • 1/2 teaspoon Chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1/4 - 1/2 teaspoon Garam masala
  • Pepper powder as required
  • Salt to taste
  • Oil to saute
For Seasoning
  • 1/2 teaspoon Mustard seed
  • 4 numbers Shallot
  • 1 sprig Curry leaf
  • Oil
Potato egg mappas
Instructions
  1. Boil the eggs with some salt. De shell and cut into half, keep aside.
  2. Heat oil in a pan and add onion, ginger, garlic, and green chilli, saute until the onion starts changing color.
  3. Add coriander powder, chilli powder, and turmeric powder along with little water and saute until raw smell goes.
  4. Add tomatoes, mix well and cook until softens.
  5. Add potatoes, mix well and cook with little water and salt.
  6. Add coconut milk, garam masala, pepper powder, cook until the curry starts to thicken. Switch off the flame and add boiled eggs.
  7. Heat oil in a small pan and fry mustard seeds, shallots, and curry leaves, add to the mappas.
  8. Serve with appam, pathiri, chapati, etc.
  9. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
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