South Indian Egg Curry

Here is a recipe I came up with as great way of using eggs in South Indian food. The combination of onions, curry leaves and hot chillies are intoxicating! Makes a great cold day meal.

eg-1.jpg

To make into a paste:
1 large onion, roughly chopped
2 branches ( approx 20) curry leaves
5 dried red chillies
1 inch piece ginger, sliced
3 Indian green chillies
5 cloves garlic
1/2 tsp cumin seeds
1/2 tsp Asafoetida powder

For the Curry:
5 hard boiled eggs, peeled and cut in half lengthwise
4 tbsp unsalted butter
1/2 tsp mustard seeds
1 large potato, sliced in wedges
1 cup frozen peas
1-1/2 cups coconut milk
1 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
1 tbsp curry leaves, finely chopped

Heat 1 tbsp butter in a pan and fry all the paste ingredients; the cumin seeds, red chillies, green chillies, curry leaves, asafoetida, garlic and ginger for about a minute. Add the onions in and fry on medium-high heat until they turn translucent and light brown. Add this mixture into a blender, add 1/2 tsp salt and grind to a paste using needed coconut milk(about 1/2 cup). Make the paste smooth (pourable consistency) and set aside.

Heat the remaining 3 tbsp butter in a pan and add mustard seeds. As soon as it starts spluttering add coriander powder and turmeric powder. Fry for a few seconds, stirring continuously. Now add the potato wedges and stir well to coat them with the spice mix. Add some salt and fry on medium-high for a few minutes, until it turns golden brown. It doesn’t matter if it’s still not fully cooked.

Now add the ground paste to the potatoes in the pan and mix again. Let this cook for about 5 minutes on medium-high heat. At this point, pour in the remaining cup of coconut milk and let it simmer for another 10 minutes. Pour about 1/2 cup of water to make it more gravy-like. Add the frozen peas, let this cook for another 10 minutes. Simmer the sauce till the potatoes are cooked and the gravy has become thick. If it seems too thick, add the needed water to thin it out and add salt to taste (if needed).

Gently immersed the halved boiled eggs in the sauce. Make sure the eggs are fully coated and immersed in the gravy. Simmer the eggs in the sauce for 10 minutes. Sprinkle more chopped curry leaves on top and Serve with hot rice or idiyappam ( Indian rice noodles).

It also goes great with rice. If you are not going to serve the curry immediately add the eggs in just before you are ready to serve.

egg-curry.jpg

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8 thoughts on “South Indian Egg Curry

  1. Tried it last night…and it came out just brilliant. I added mushrooms along with the frozen peas and added a wee bit of pepper…i found we needed more spice :)
    Thanks for this recipe.

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  2. nice recipe…..mam..try this with adding mint leaves to the paste…green tinge looks good and teates refreshing too.

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  3. Thank you Rain, Mushrooms would have complimented the eggs and the curry leaves very well. As for the spice, when writing the recipe for this blog, I do try to keep it a wee bit neutral so more people can try the recipe out without being scared away by the heat and spiciness. I personally love spicy, so glad u improvised with the pepper.

    Thank you for visiting me and trying it out:)

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  4. This Dish never failed me. 1st gravy that I tried 4 yrs back and still this is my best. Thank you for the recipe.

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