I had prepared this egg curry about four months back, on the day we went to my In Law’s house. It was a Sunday and my husband had to go to office for a half day work. So I thought I would pack chapati and egg curry for dinner as we would reach Tiruvannamalai late in the night. I did not get time to present the recipe well as I had to pack it. But nevertheless, the recipe turned out delicious. My husband, brother in law, father in law and Mother in law loved this. So hope you will try this too.
You will find many variations of egg curry in the internet. This one is the kerala version. Boiled egg immersed in fresh coconut milk and infused with the aroma of Indian spices.
Boiled egg – 6 numbers
Onion – 1 large thinly sliced
Green chillies – 2 numbers
Ginger- garlic paste- 1 tsp each
Tomato – 1 finely chopped
First coconut milk (thick) – 1 cup
Second coconut milk (mildly thick) – 1 1/2 cup
Turmeric powder – 1/2 tsp
Chilli powder – 1 tsp
Coriander powder- 1 1/2 tsp
Pepper powder- 1/2 tsp (add more if you prefer it spicy)
Fennel powder- 3/4 tsp
Garam masala powder- 1 1/2 tsp
Mustard seeds – 1 pinch
Curry leaves- 1 sprig
Coriander leaves- 1 tbsp (finely chopped)
Oil – 2 tbsp
Heat oil in kadai and crackle mustard seeds. Add onion, curry leaves and chillies. Fry till the onion becomes translucent or soft. Add ginger garlic paste and fry till it gets aromatic. Add coriander powder, chilli powder, turmeric powder, pepper powder, garam masala powder, fennel powder and mix well. If you do not have fennel powder, please do not skip it. Just take a teaspoon full of fennel seeds and just coarsely grind in mortar and pestle.
Add tomato and fry till it becomes mushy/ oil starts to separate. At this stage pour in the second coconut (mildly thick) milk and some salt. Don’t be alarmed. It will not get curdled. Slice the boiled eggs into two and place them in the kadai.. Simmer it for 10 minutes and do not cover the kadai.
The gravy would have got thickened after 10 minutes. Pour in the first coconut (thick) milk and mix using a spatula/ spoon without breaking the egg. Let it simmer for another 10 minutes. The gravy will have the ideal consistency to have with Chapati.
Garnish with chopped coriander leaves. This mutta curry is traditional served with appam for breakfast, but it is equally yummm as lunch or dinner, with Idiyappam, Dosa, Idly or Chapati.
Add mustard seeds
Add onion, chillies and curry leaves
Add ginger- garlic paste
Add the powders.
Fry till the oil separates
Add the second coconut milk and salt.
Place the eggs, yolk side up and simmer for 10 minutes.
Pour in the first coconut milk. Give it a nice swirl and simmer for 10 minutes.
Garnish with freshly chopped coriander leaves and done. Serve with Appam, Idiyappam, Chapati, Idly Dosa. You will love it.