South Indian style Egg Curry is extraordinarily simple to make. A couple of flavors, onions, tomatoes and coconut drain make this absolutely fulfilling and south Indian egg curry formula that preferences best with parathas (flatbread) and rice. Make additional items on the grounds that everybody will need seconds!

This south Indian style egg curry. Since it’s cool and bleak and I’m shuddering in coats and boots and just a hot bowl of curry can improve me feel. Coconutty, rich, fiery and tart with a major bowl of rice and parottas as an afterthought.

South Indian Egg Curry recipeI know we’ve done egg curry recipe previously, however, that was my north Indian adaptation, and the south Indian piece of me was beseeching me to impart this to you folks! Hi Kerala and some persuasive cooking. I don’t know how they figure out how to get everything right! That is to say, up north I wouldn’t dream of having egg curry for breakfast! You as well? In any case, next time, get some idiyappam, pour that curry to finish everything and go insane! It’s the most fulfilling inclination on the planet! I can’t even! Since egg curry in any frame is magnificent, yet this south Indian form simply beat everything.

Also, peeps, Malabar parottas with this curry – MUST HAVE! I know, calories. However, how about we imagine we don’t have the foggiest idea about that until further notice.

Also don’t over boil your egg. Hard boil, but just about – keep your yolk slightly gooey. That’s bonus creaminess. If you are an explorer and an adventurer keep it soft even, and go bonkers on drippy yolk goodness. Don’t skimp on the curry leaves either because they come in right in the end and sweep it away with that spicy, sharp flavor!

I’m going to give you some leeway with the coconut milk though. I know the experts say fresh, homemade coconut milk. But I never seem to have it when I need it. Blame it on the lack of motivation and plain laziness. But I can’t. So packaged it is. I have instructions below on how to use it if you are in the same boat and buying the packaged stuff.

The most effective method to make the ideal bubbled eggs

Place eggs in a pot and cover them totally with water. When the water begins bubbling, kill the fire and cover the pot. Put aside for 10 minutes. Exchange the eggs to an ice shower to stop the cooking procedure, strip and appreciate. This will give you immaculate bubbled eggs where the yolk is as yet yellow and doesn’t turn blackish at the edges.

INGREDIENTS

  • 5 Hard Boiled Eggs, peeled
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Mustard seeds
  • 1 Cinnamon (small stick)
  • 3 pods Cardamom
  • 5 Peppercorns (lightly smashed)
  • 2 – 3 Green Chillies (slit lengthwise)
  • 1 teaspoon finely chopped Ginger (or ginger paste)
  • 7 Garlic cloves (smashed and roughly chopped) or garlic paste
  • 2 medium sized Onions (finely chopped)
  • 3 large Tomatoes (finely chopped)
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Chili Powder Red
  • 1/4 cup Tamarind Water (See Note 2)
  • 1 cup thin Coconut Milk (See Note 3)
  • 1/2 cup thick Coconut Milk
  • 8 – 10 Curry Leaves
  • to taste Salt

 

INSTRUCTIONS

  1. In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
  2. Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy and add tamarind water and thin coconut milk.
  3. Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5. At this point, add some water if you need to adjust the consistency.
  4. Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

NOTES

Note 1: To hard boil eggs perfectly, add eggs to a pot and fill it with water till it covers the eggs. Bring it to a boil and switch off the flame. Cover and let it sit for 12 minutes. Transfer to a vessel and place in cold water for perfectly hard boiled eggs.

Note 2: To make tamarind water, add a small, bite sized ball of tamarind to warm water and let it sit for 10 minutes. Mash with your hands and use the paste/water in the curry.

Note 3: Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup thin coconut milk.

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