By: Toshita Sahni
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Want to cook a South Indian-style egg curry? We have a delicious recipe for such a dish, enhanced with the flavours of coconut milk and aromatic spices.
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This Kerala-style egg curry can be served with rice, parotta, appam, idiyappam, etc. Here's how you can make it at home:
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4 eggs
1/2 cup grated coconut
2 cups coconut milk
2 Kashmiri chillies
1 tsp each: coriander & fennel seeds
1/2 tsp cumin seeds
1-inch cinnamon
6 peppercorns
4 cardamom
1 onion
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1/2 tsp turmeric powder
4-5 shallots
1 tomato
1-inch ginger
4 garlic cloves
3 sprigs curry leaves
2 slit green chillies
1/2 tsp mustard seeds
2 tbsp coconut oil
Salt to taste
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Hard-boil the eggs, cool them and remove their shells. Poke them using a fork to make small holes (for the flavours of the curry to seep in later on). Set aside.
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In a pan/tawa on low heat, dry roast the coriander seeds, cumin seeds, red chillies, fennel seeds, cinnamon, peppercorn and cardamom. Add the chopped ginger and garlic.
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Add the roughly chopped onion and saute together for 4-5 minutes. Keep these ingredients aside on the tawa and now roast the coconut on it for 5 minutes.
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Cool all the roasted ingredients. Grind them along with turmeric and chopped tomato to make a smooth masala paste.
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In a kadhai, heat 1 tbsp oil and add the mustard seeds and 2 sprigs of curry leaves. Next, add the masala paste. Saute for 5 minutes until it leaves the oil.
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Pour in the coconut milk and combine well. Add salt to taste. Put the boiled eggs in and bring the curry to a boil. Turn off the heat.
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For the tadka, heat 1 tbsp oil and add 1 sprig of curry leaves, green chillies and chopped shallots. Pour it over the egg curry. Top with 1 tsp pepper powder and serve!
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For more egg curry recipes
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