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.
- 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.
Happy's Cook - Divya
The curry looks amazing...love to have it with appam or idiappam
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