Egg Curry Recipe Kerala style .
For this recipe we roast the freshly grated coconut along with chopped ginger garlic, greeen chillies and dry masalas and roasted until aromatic, then its grinded to a fine paste along with fried onions and tomatoes. The boiled eggs are then cooked in this flavourful gravy and garnished with some freshly chopped coriander leaves finally to enhance the flavors we temper it with some finely chopped onions until golden brown.
Equipment
- Bottom Vessel or Kadhai
- Mixer Grinder
Ingredients
- 4 nos Eggs Hard Boiled (Boiled for 15 minutes)
- 1 Cup Coconut Grated
- 1 Onion Finely sliced
- 1 Tomato Roughly chopped
- Chopped Coriander Leaves
- Chopped Ginger
- 3-4 Nos Garlic cloves
- 1 Green chilly
- a pinch of Jeera
- 1/4 tsp Fennel Seeds
- Curry Leaves
- 1 tbsp Coriander Powder
- 1/4 tsp Garam Masala
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilly Powder
- Salt as per taste
- Oil for Cooking
Instructions
- Ingredients
- Heat Oil in a Kadhai and fry the onions until golden brown
- Once the onions are golden brown remove them in a plate
- In the same oil add grated coconut
- Roast the coconut on a low flame stirring continuosly , roast it untill golden brown and aromatic
- To this add chopped ginger, garlic and green chillies
- Add cumin seeds and fennel seeds and roast it together
- Now add coriander powder, turmeric and red chilly powder to the coconut and keep roasting until aromatic
- Once the coconut and other ingredients are roasted well and turn aromatic add the fried onions to the roasted masala and mix it well
- Remove it in a plate and let it cool down before grinding it to a fine paste
- Once the roasted masala has cool down or reached a warm temperature add chopped tomatoes to it
- Transfer it to a mixer jar and add some water to make a smooth paste
- Now take the same kadhai and transfer the grounded paste to the kadhai and let it boil
- Add some curry leaves to the gravy
- Before adding the boiled eggs to the gravy, make small slits on all sides of the eggs
- Once it starts boiling add some garam masala and chopped coriander leavesLet it cook and boil for 1-2 mins
- The egg curry is ready now, we need to prepare for tempering Heat around 1 tbsp of oil in a small pan, and add chopped onions and fry them until golden brown
- Immediately pour the tempering over the gravy
- Egg Curry is ready to be served with Rotis/Rice
Video
Notes
Roast the coconut well until aromatic, If there is raw smell of ginger garlic or any ingredient while roasting then it will effect the taste
Roasting of ingredients to be done on a very low flame by stirring it continuously to avoid burning