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South Indian Egg Curry


Apr 21, 2017

PREPARATION TIME

COOKING TIME

SERVES

4

PREPARATION LEVEL

Easy

A quick lip-smaking egg curry for a lazy day.

INGREDIENTS

    4 boiled eggs, halved
    1 packet / 20 gms Chings Chicken 65 masala
    Oil for frying
    1 tbsp oil
    ½ tsp mustard seeds
    Curry leaves
    ½ cup finely chopped onions
    1 tsp finely chopped ginger
    1 tomato, finely chopped or pureed
    Salt as required
    Turmeric powder – pinch
    1 gooseberry sized tamarind soaked in 1 cup water
    1/3 cup coconut milk
    1tbsp jaggery (optional)
    1tsp rice flour mixed in 1 tbsp water (optional)
    Coriander leaves, finely chopped
    Water as required
    ½ tsp chilli powder
    1 tsp coriander seed powder
    Pinch of hing

DIRECTIONS

1. Make a thick paste using chicken 65 masala and water.

2. Add eggs and coat with prepared paste. Shallow fry till golden brown. Drain on absorbent paper and keep aside.

3. In a pan, heat oil. Add mustard seeds and allow to crackle. Add curry leaves, ginger and onions. Saute on a medium flame till translucent.

4. Add tomatoes and dry masalas and cook on low flame for few minutes.

5. Add tamarind water, hing, salt to taste and bring to a boil. Once well boiled, reduce flame and add jaggery.

6. Add fried eggs, check for salt and gravy consistency. You may add rice flour paste if gravy is runny.

7. Right before switching off the flame, add coconut milk and simmer for few seconds.

8. Garnish with coriander leaves and serve with parathas or rice

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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