South Indian style Egg curry



INGREDIENTS:

4 hard boiled eggs
5 tsp oil
1 lavang/ clove
Small piece of cinnamon
1 green cardamom
1/2 tsp mustard
1 sprig of curry leaves
1/2 tsp turmeric/ haldi powder
1 tsp red chilli powder
1 finely chopped onion
1 tomato boiled and pureed
2 -3 tsp chettinad masala powder or any other curry powder
3/4 cup coconut milk
Salt to taste
Chopped coriander leaves for garnishing

FOR THE CHETTINAD MASALA POWDER :

 ROAST AND GRIND:
1/2 tsp jeera/ cumin seeds
1 tsp daniya/ coriander seeds
1/2 tsp fennel seeds
1 tsp poppy seeds/ khaskhas 
4-5 methi dana/ fenugreek seeds
8 pepper corns
2 red chillies
2 cloves/ lavang
1/2 inch cinnamon/ dalchini

PROCEDURE:

  • Remove the egg shell and put cuts on it,apply little salt and keep aside
  • Heat oil in a pan,add mustard,once it starts crackling add curry leaves and otherwhole spices 
  • Saute for a second, add chopped onions and saute until they turn light brown in colour
  • Add the tomato puree ,and fry till oil leaves the sides
  • Add in turmeric powder,chilli powder and chettinad masala powder as per your taste
  • Saute for 2  mins, add coconut milk ,salt and mix well
  • Once it starts boiling add boiled eggsa and  boil further for 5 mins
  • Add water if needed  and adjust the consistency of the gravy according to your taste
  • Finally garnish with chopped coriander leaves and turn off the flame.
  • Serve hot with steamed rice, idli, dosa,idiyappam  or rotis
  • You can substitute egg with prawns,chicken, mushrooms or paneer.






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