Sunday, June 05, 2016

Egg Curry with Coconut Recipe | Coconut based Egg Gravy | Side dish for tiffin | Side dish for Appam and Idiyappam

We are having a good quality family time this weekend since it is pouring continuously outside. We don't feel like going out in the rain and hence entertaining us with movies, games and lots of food. Happy wanted me to make cupcakes and this morning I made some chocolate cupcakes along with her. She was very much interested in mixing the batter and scooping it into the cupcake liners. As I type this post, she is busy eating the cupcakes watching her favourite cartoon Peppa Pig on TV.   Let's move on to today's recipe, Egg curry with coconut. This is very simple and it goes very well with Appam, Idiyappam, Chapathi and Idli/dosa. If you don't prefer coconut then check out this recipe Egg thokku.(without coconut)

Ingredients:
Boiled Egg - 3 
Onion - 1 
Tomato - 1 large or 2 Small 
Ginger garlic paste - 1/2 tsp 
Chilli Powder - 1 tsp 
Turmeric Powder - 1/4 tsp 
Coriander Powder - 1/2 tsp 
Salt - as required  
To Grind: 
Coconut - 1/4 cup 
Fennel Seeds - 1 tsp 
Cashew Nuts - few 
To Temper: 
Oil - 2 tsp 
Mustard - 1 tsp 
Urad dal - 1/2 tsp 
Curry leaves - few 
Method:
1. Boil the egg and keep it aside. Chop the onions and tomato finely(should be very much fine). Grind the items under 'To Grind' to a smooth paste by adding 1/4 cup water.
2. In a pan, temper the items under 'To Temper'. Then add the chopped onions and cook until it is transparent.
3. Then add the ginger garlic paste and chopped tomato. Once the tomato turns mushy, add the turmeric powder, chilli powder and coriander powder. Mix everything and saute until the raw smell of the masala leaves. Now add the ground coconut paste.
4. Add required salt at this stage. Bring the curry to boil by adding enough water for the gravy. Once the gravy starts to thicken, slice the egg into half and add it to the boiling curry.
Garnish it with coriander leaves and switch off the flame. I served it with Idiyappam and Filter coffee
Points to remember:
  • If you don't have cashew nuts in hand, you can skip it. I just added to get rich and creamy gravy.
  • The onion and tomato should be cooked well(should be mushy) before bringing the curry to boil. Else the curry wont have a smooth texture.
  • You can give few slits to the egg instead of slicing into half. 
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. The curry looks amazing...love to have it with appam or idiappam

    ReplyDelete

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