Kerala style Egg Mappas, Creamy Egg and Potato Curry
Author:
Yummy N Tasty
Posted on,
21, Apr 2017
18.8 K views.
5
4.3/5 ( 40 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-40 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Eggs - 4-5 Nos, boiled and peeled
- Potato, medium sized - 2 Nos, cubed
- Onion, medium sized - 1 Nos, thinly sliced
- Chopped Garlic - 1 ½ Teaspoon
- Chopped Ginger - 1 Teaspoon
- Tomato, medium sized - 1 Nos, chopped
- Green Chillies - 1-2 Nos, slit
- Curry leaves - 1 sprig
- Turmeric Powder - ½ Teaspoon
- Coriander Powder - 1 Tablespoon
- Garam Masala - ½ Teaspoon
- Coconut Milk, medium thin - 2 cups
- Mustard seeds - ½ Teaspoon
- Coconut oil - 1 Tablespoon
- Chopped coriander leaves - 1 Tablespoon
- Water as required
- Salt to taste
For Cashewnut paste:
- Cashew nuts - 10-12 Nos
- Hot water - ½ cup
Instructions:
- In a bowl, soak the cashew-nuts in the hot water for 15 minutes. Then grind to a fine paste. Set aside.
- Heat coconut oil in a pan, splutter mustard seeds.
- Add in the sliced onion, green chillies, curry leaves and saute until the onion turns light golden in color.
- Add in the chopped garlic, ginger and saute until the raw smell disappears.
- Add in the chopped tomato and saute until the tomatoes are mashed well.
- Then add in the turmeric powder, coriander powder, garam masala and fry for 2 minutes on low heat.
- Now add in the potato cubes and mix well.
- Then add in the coconut milk, enough water, salt and mix well.
- Cover and cook until the potatoes are cooked well and the curry is slightly thick on low-medium heat.
- Add in the cashew-nut paste, boiled egg and mix well. Cook for about 3-4 minutes on low-medium heat.
- Remove from heat, add in the chopped coriander leaves and mix well.
- Serve warm with idiyappam, palappam, chappathi etc.
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Kerala style Egg Mappas, Creamy Egg and Potato Curry
| Author - Yummy N Tasty |
| Posted on - 21, Apr 2017 |
| Recipe URL, https://www.yummyntasty.com/recipes/kerala-style-egg-mappas-creamy-egg-and-potato-curry/ |
| Cooking time - 35-40 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Eggs - 4-5 Nos, boiled and peeled
- Potato, medium sized - 2 Nos, cubed
- Onion, medium sized - 1 Nos, thinly sliced
- Chopped Garlic - 1 ½ Teaspoon
- Chopped Ginger - 1 Teaspoon
- Tomato, medium sized - 1 Nos, chopped
- Green Chillies - 1-2 Nos, slit
- Curry leaves - 1 sprig
- Turmeric Powder - ½ Teaspoon
- Coriander Powder - 1 Tablespoon
- Garam Masala - ½ Teaspoon
- Coconut Milk, medium thin - 2 cups
- Mustard seeds - ½ Teaspoon
- Coconut oil - 1 Tablespoon
- Chopped coriander leaves - 1 Tablespoon
- Water as required
- Salt to taste
For Cashewnut paste:
- Cashew nuts - 10-12 Nos
- Hot water - ½ cup
Instructions :
- In a bowl, soak the cashew-nuts in the hot water for 15 minutes. Then grind to a fine paste. Set aside.
- Heat coconut oil in a pan, splutter mustard seeds.
- Add in the sliced onion, green chillies, curry leaves and saute until the onion turns light golden in color.
- Add in the chopped garlic, ginger and saute until the raw smell disappears.
- Add in the chopped tomato and saute until the tomatoes are mashed well.
- Then add in the turmeric powder, coriander powder, garam masala and fry for 2 minutes on low heat.
- Now add in the potato cubes and mix well.
- Then add in the coconut milk, enough water, salt and mix well.
- Cover and cook until the potatoes are cooked well and the curry is slightly thick on low-medium heat.
- Add in the cashew-nut paste, boiled egg and mix well. Cook for about 3-4 minutes on low-medium heat.
- Remove from heat, add in the chopped coriander leaves and mix well.
- Serve warm with idiyappam, palappam, chappathi etc.
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