To grind :-
|Grated coconut||¼ cup|
|Pottu kadalai | split roasted gram||1 tbsp|
|Turmeric powder||¼ tsp|
|Onions (roughly chopped)||2|
|Fennel seeds||1 tsp|
|Poppy seeds||½ tsp|
|Coriander seeds||1 tsp|
|Curry leaves||1 sprig|
1). Boil the eggs, remove the shells and cut each into two half, keep aside. Click this link to know how to boil and peel hard boiled eggs.
2). Heat oil in a pan and fry all the items under 'to grind' section except coconut, turmeric powder and split gram dal. Remove from heat and grind the mixture along with coconut it into a smooth paste and set aside.
3). Heat oil in a wide pan, add mustard and curry leaves and saute. Add the spice paste and a cup of water and mix well.
4). Bring this mixture to a boil, check for spice and salt. Reduce flame and cook till you get the desired thick consistency. Then add the boiled eggs to the gravy mixture and cook it for another 3 minutes. Switch off !
The tasty egg curry is ready, garnish with freshly chopped coriander leaves. Serve hot with plain white rice, idli or dosa.
# Stir the kuzhambu gently (without breaking the eggs ).
# Do not over cook the eggs. Avoid cooking after adding the eggs, it might make the yolks rubbery or hard.
# Adding mint leaves will enhance the flavor.
# You can also add egg omelet | poached egg instead of boiled eggs but I don't prefer.
# You can substitute egg with potatoes or brinjal.
# Always fry the ground masala in reduced flame, so that it retains its color and taste.
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Click here to know :- How to peel hard boiled eggs
Click here for more :- Rice Accompaniments
Click here for more :- Gravy(Non-Veg) Recipes
Click here for more :- Egg Recipes