I make egg curry often. Believe it or not, even today i made a version of egg curry and served it with ghee rice. I love making it for lunch, because it taste so yummy with hot rice so much. I personally like it so much.
Creamy Egg Curry
Keralan Egg Curry
Chettinad Egg Curry
Eggs are such a versatile ingredient, you can turn them into a tasty meal within minutes. I have quite a few egg recipes in my blog. You can check them here and here.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 45 mins
Serves : 4 to 5
Eggs - 5 Hard Boiled and peeled
Oil - 1 tblspn + 2 tblspn
Fennel Seeds / Sombu / Saunf - 2 tsp
Cinnamon / Pattai - 4 cm piece
Onion - 2 large chopped roughly
Tomatoes -2 large chopped roughly
Chilli Powder - 2 tsp
Coriander Powder / Malli Podi - 2 tblspn
Turmeric Powder - 1 tsp
Coconut - 1/2 cup grated
Salt to taste
Coriander Leaves a handful finely chopped
Heat 1 tblspn oil in a pan, add in fennel seeds and cinnamon. Let it sizzle for a min.
Add in onions and salt. Saute till it turns little dark.
Now add in ginger garlic paste and saute for a min.
Add in tomatoes and mix well. Cover and cook on a low heat till it gets mushy.
Add in coconut and saute for 5 mins or so till the mix is done. Cool this down a little.
Now take the masala in a blender and make it into a fine puree. Add water if needed.
Heat 2 tblspn oil in the same pan, add the masala in along with all spice powders.
Cook this till oil separates from the mix.
Pour in water. Add in eggs and cover and simmer till oil floats on top.
Add in coriander leaves and mix well.
Serve with roti or rice.
|Take all your ingredients|
|Start by cooking some eggs|
|Now peel em, make slashes all over it|
|Heat oil in a pan|
|add in fennel seeds and cinnamon stick|
|add in onions|
|and some salt|
|saute till it gets little soft|
|add in ginger garlic paste|
|Saute for a min till raw smell leaves from the mixture|
|Add in tomatoes|
|Give a good mix|
|Cover and cook till the tomatoes turn mushy|
|Now the tomatoes have turned mushy|
|Add in some grated coconut|
|Saute for 5 more mins|
|now the mixture is ready|
|Take the masala in a blender|
|Make it into a smooth puree|
|Heat some oil in a kadai|
|Now pour the masala in|
|Cook till oil separates|
|Now add in coriander, chilli and turmeric powder|
|Saute them well|
|Now you can see oil separating from the masala, |
and the colour has darkened..This is what you want
|pour in water|
|add in eggs|
|cover and simmer till oil separates|
|throw in a handful of chopped coriander leaves|
|Taste great with rice, roti or anything|