Saturday, 11 May 2013

Egg Curry

I have already posted a recipe of Muttai Curry. This is a slightly different version. I got to know that in hotels, they generally don't add tomatoes to the egg curry. Instead little coconut or coconut milk is added. So tried this version and it tuned out to be yummy. I served this with flavoured rice... Recipe will be shared soon..


Onions - 200 grams
Eggs - 3
cocnut - 25 grams
Garlic - 10 grams
Ginger - 5 grams
Chilly powder - 10 grams
Coriander powder - 10 grams
Garam Masala powder - 5 grams
Coriander leaves - little
Pudina leaves - little
Oil - 20 grams
Salt - to taste
Turmeric powder - 1/4 teaspoon

Fennel seeds - 2 grams
cloves - 4 nos


  • Full boil the eggs. Remove the shell and keep it aside.
  • Finely chop the onions, ginger and garlic.
  • Grind the coconut with little warm water and extract the coconut milk
  • In a kadai, pour oil. Add the ingredients listed under spices. Fry for about a minute.
  • Add the finely chopped onions. Fry until the onions turn brown colour.
  • Add the ginger and garlic. Saute until the raw smell disappaears.
  • Add salt, turmeric powder, chilly powder and coriander powder.
  • Once the raw smell of the powders disappear pour the coconut milk.
  • Mix well and heat until the gravy thickens.Once the gravy starts boiling, switch off the stove
  • Add the boiled eggs. You can either add them as a whole or cut into 2 pieces and add.
  • Garnish with coriander leaves and mint leaves.

Egg curry is ready!! Serve this with appam, idiappam, chapathi or some mildly flavoured rice.

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