Thursday, May 31, 2012

Egg Curry Recipe | Ande Ki Curry | Muttai Kulambu | Kerala Style Egg Curry

Here is a quick Egg Curry recipe from south India. In south, where mainly coconut is used in all the dishes, egg curry is not an exception. Great aroma of coconut and garam masala makes this curry mouth watering. Egg is very rich in proteins, and kids would love to eat this curry along with chapathi or rotis.

Preparation Time: 50 minutes

Servings: 4

  • 3 Eggs
  • 2 big onions
  • 1 tomato
  • 4 spoons grated coconut
  • A pinch of turmeric powder
  • 5-6 red chillies
  • 1 table spoon coriander seeds
  • A small piece of tamarind
  • 1 strand coriander leaves
  • 2 table spoon chicken masala powder
  • 2 table spoon oil
  • Salt as per taste

  • Take one vessel, add water and put the full eggs and boil it for atleast 10 - 15 minutes.
  • Peel the eggs and keep them aside.
  • Prepare a masala for the curry by grinding grated coconut, red chillies, tamarind, coriander seeds, turmeric powder to a smooth paste.
  • Heat a non stick pan, add oil.
  • Once oil gets heated, add onions and fry till they become light brown.
  • Now add the previously prepared masala and let the curry boil once.
  • Add chicken masala powder and tomatoes. Boil the mix for around 10 minutes.
  • Once the raw smell of powder goes add a cup of Water and Salt cook for 2 minutes.
  • Add the previously cooked half eggs as shown in picture. Cook for 2 minutes.

  • Once the Eggs cook on both sides, garnish with Coriander leaves.
 PS:  After adding eggs, stir the curry occasionally. Other wise the eggs might break into pieces which we would spoil the curry. Instead of cooked full eggs, raw eggs also can be added. But caution is after adding the eggs, one should not stir the  curry till eggs get cooked both sides.


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