Kerala style Egg Curry
Author:
Yummy N Tasty
Posted on,
1, May 2012
8.9 K views.
2
4/5 ( 11 votes )
Yields
4 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
20-25 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Eggs - 4 Nos, hard boiled and peeled
- Onion,medium sized - 2 Nos, chopped
- Tomato,medium sized - 1 Nos, chopped
- Green chillies - 3 Nos, chopped
- Finely Chopped Ginger - 1 Teaspoon
- Finely Chopped Garlic - 1 Teaspoon
- Kashmiri Chilly powder - 1 ½ Tablespoon
- Coriander powder - 1 Teaspoon
- Turmeric powder - ½ Teaspoon
- Garam masala - 1/2 Teaspoon
- Thick Coconut milk - 1 cup
- Lemon juice - 1 Teaspoon
- Curry leaves - 1 sprig
- Chopped coriander leaves - 1 Tablespoon
- Coconut Oil - 2 Tablespoon
- Salt to taste
Instructions:
- Heat oil in a pan and splutter mustard seeds
- Then add in the chopped ginger, garlic paste and saute until the raw smell disappears on low-medium heat.
- Add in the chopped onion, green chillies and saute until the onions become translucent.
- Add in the chopped tomatoes and saute until the tomatoes are mashed well.
- Then add in the lemon juice and mix well.
- Now add in the turmeric powder, coriander powder, chilly powder, garam masala and saute until the raw smell disappears on low heat.
- Now add in the coconut milk and bring to a boil.
- Then add hard boiled eggs, curry leaves and chopped coriander leaves. Mix well and cook until the gravy is slightly thick on low-medium heat.
- Remove from heat and set aside for 5 minutes.
- Serve warm with Appam.
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Kerala style Egg Curry
| Author - Yummy N Tasty |
| Posted on - 1, May 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/egg-curry/ |
| Cooking time - 20-25 minutes |
| Serving - 4 person(s) |
Ingredients :
- Eggs - 4 Nos, hard boiled and peeled
- Onion,medium sized - 2 Nos, chopped
- Tomato,medium sized - 1 Nos, chopped
- Green chillies - 3 Nos, chopped
- Finely Chopped Ginger - 1 Teaspoon
- Finely Chopped Garlic - 1 Teaspoon
- Kashmiri Chilly powder - 1 ½ Tablespoon
- Coriander powder - 1 Teaspoon
- Turmeric powder - ½ Teaspoon
- Garam masala - 1/2 Teaspoon
- Thick Coconut milk - 1 cup
- Lemon juice - 1 Teaspoon
- Curry leaves - 1 sprig
- Chopped coriander leaves - 1 Tablespoon
- Coconut Oil - 2 Tablespoon
- Salt to taste
Instructions :
- Heat oil in a pan and splutter mustard seeds
- Then add in the chopped ginger, garlic paste and saute until the raw smell disappears on low-medium heat.
- Add in the chopped onion, green chillies and saute until the onions become translucent.
- Add in the chopped tomatoes and saute until the tomatoes are mashed well.
- Then add in the lemon juice and mix well.
- Now add in the turmeric powder, coriander powder, chilly powder, garam masala and saute until the raw smell disappears on low heat.
- Now add in the coconut milk and bring to a boil.
- Then add hard boiled eggs, curry leaves and chopped coriander leaves. Mix well and cook until the gravy is slightly thick on low-medium heat.
- Remove from heat and set aside for 5 minutes.
- Serve warm with Appam.
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