Chettinad Style Egg Curry

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Kerala egg puffs

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tuna and egg stir-fry

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I had never been a fan of anything remotely related to Tuna, but it all changed with last trip to Kerala. My MIL made this simple but lip-smacking dish with a can of Tuna.

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Kerala restaurant style egg curry


You need –

  • Hard boiled eggs – 4
  • Onion – 3 medium, thinly sliced
  • Coriander powder – 2 tablespoons
  • Chili powder – 3 teaspoons
  • Turmeric powder – 1/4 teaspoon
  • Fennel powder – 1/4 teaspoon
  • Vinegar – 1 teaspoon
  • Coconut milk (thick) – 1/4 cup
  • Curry leaves – 2 twigs
  • Salt to taste
  • Mustard seeds – 1/4 teaspoon
  • Coconut oil – 1 tablespoon
  • Bay leave – 1 small
  • Cardamom pod – 1, crushed
  • Cinnamon stick – 1’inch piece
 

How to –

Heat oil in heavy bottom pan. Add the whole spices and cook till fragrant. Add the mustard seeds and allow to crackle. Add one twig of curry leaves followed by the onions and saute till they turn golden brown.
 
Add the coriander, chili, turmeric, fennel powders and saute till the oil start to separate. Add the 1/2 cup water, salt to taste and mix well, Add the boiled egg, remaining curry leaves, cover and cook till the gravy is thick.
 
Add the coconut milk and bring to a gentle simmer.
 
Turn off the heat; add the and serve hot with rice, appam, roti or idiyappam
 
 
 

Egg curry


Doing up this post wasn’t easy as my laptop screen is half dead. Only half the screen is working! Grrr.. it was such a trouble trying to copy all my work and pictures to an external hard disk. I will have to share my hubby’s laptop for a few days I guess till I fix mine. Actually not sharing, but I am just taking it 😉

Moving to the recipe, here is a curry where egg is cooked in a thick creamy sauce. Every bite was savored. What’s more, It’s quick, easy and perfect with Indian flat bread or rice. 


You need –

  • Eggs – 4, boiled.
  • Onion – 1 medium, finely chopped
  • Garlic and ginger paste – 2 teaspoons
  • Coriander powder – 1 tablespoon
  • Red chili powder – 1 teaspoon or to taste 
  • Cumin powder – ½ teaspoon 
  • Turmeric powder – ½ teaspoon 
  • Tomato – 1 large, finely chopped
  • Fresh cream – 150 mls
  • Salt to taste
  • Fresh chopped coriander, to garnish
  • Oil – 1 tablespoon

How to –

Heat oil in a pan, add the chopped onions and cook till translucent. Add the ginger-garlic paste and continue to cook till the raw smell is gone.

Tip in the powders, salt and fry till the oil start to separate. Now add in the chopped tomatoes and cook till mushy. Add about 2 tablespoon of water and mix well. Cook for about a minute.

Add the cream and bring to a gentle simmer. This is a thick gravy but add hot water to adjust the gravy to your desired consistency. Add the boiled eggs and allow to simmer gently for a couple of minutes. Turn off the heat.

Garish with fresh coriander and serve hot with Roti or Rice.