Egg Curry is a simple recipe made with coconut and kuzhambu podi. There are different styles for preparing egg curry and this recipe is an easy one. Eggs are a great way to get your daily protein.
Egg Curry pairs well with rice, dosa or appam.
Egg Curry pairs well with rice, dosa or appam.
Prep time: 10 mins Cook time: 25 mins Serves: 2
Ingredients
- 3 Boiled Eggs
- 1 Onion (Finely chopped)
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- Few Curry leaves
- 2 Garlic cloves (Finely chopped)
- 1 inch Ginger (Crushed)
- 1/4 tsp Turmeric powder
- 2-3 tsp Kuzhambu podi
- 1 tbsp Coconut paste
- 1/3 cup Coconut milk
- 3/4 cup water
- Salt to taste
- 1 tbsp Oil
- Few Coriander leaves (For garnishing)
1. Cut the boiled eggs.
2. Heat a pan or kadai with oil. Add mustard seeds and when they crackle, add urad dal, curry leaves, ginger, garlic and onion. Sauté for 5 minutes.
3. When onions are soft, add kuzhambu podi, turmeric and coconut paste. Sauté for 2 more minutes.
4. Add water and salt. Allow to boil for 2-3 minutes.
5. Now add coconut milk and allow it to boil for a minute.
6. Add Eggs into the kuzhambu and allow it to boil for 2-3 minutes.
7. Egg Curry is ready... Add coriander leaves while serving.
- Cook the curry in a narrow pan, so that when you add egg to the curry, egg is fully immersed into the curry.
- If you don't have kuzhambu podi, add 3/4 tsp chili powder and 1 1/2 tsp coriander powder.
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