South Indian Egg Masala Food

SOUTH INDIAN SPICY EGG CURRY

Steps:

• Make hard boiled eggs using the instructions mentioned above. After peeling the shells, make 4 slits on the egg whites and keep aside.
• Heat 1 tablespoon oil. Add 1 teaspoon turmeric powder and 1 tablespoon red chili powder. Stir immediately else the spices will burn. Place the hard boiled eggs in the pan and roast it in oil for few minutes on low flame. Ensure eggs are coated well in the spices and gets roasted well. Remove eggs from the pan, keep aside.
• Into the same pan pour remaining oil. Fry all the whole spices mentioned in the ingredients list (bay leaf, cinnamon, cloves). Saute finely chopped onions in oil until it turns pink. Add ginger-garlic paste and saute till raw smell of the paste is gone and onions turn brown.
• Now add all the spice powder and give it a quick stir.
• Pour tomato puree and cook till puree turns thick and you see oil separating from the sides of the pan.
• Pour about 1 cup water and salt to taste and let it bring to boil and all the spices blend to-gether.
• Place hard boiled eggs into the curry now, cover eggs with the curry masala.
• Place a lid and cook for few minutes on low flame. Turn off the stove. Garnish with coriander leaves. Serve hot with rice or roti.

SOUTH INDIAN EGG CURRY

Steps:

• Peel the boiled eggs and make few gashes over each egg. Keep these aside.
• You can use chopped tomatoes in the recipe. Or make a smooth puree of tomatoes and cashews (or coconut). Set this aside.
• Heat oil in a pan. Add cumin and allow to splutter.
• Then add curry leaves. When they begin to splutter, add onions and green chilies.
• Keep stirring and fry until the onions turn golden to light brown.
• When the onions turn golden, add ginger garlic paste. Saute till the raw smell of the garlic has gone.
• Pour the tomato puree. Saute for a while until the tomatoes and onions blend well.
• Add red chili powder, turmeric, salt, garam masala and coriander powder.
• Mix well. Cook for a few minutes till the mixture begins to smell good. The raw smell must go away.
• Add the eggs and fry for 2 minutes stirring gently.
• Pour water just enough to make a gravy.
• Cover the pan and Cook on a medium heat.
• Within minutes the gravy turns thick and traces of oil appear over the curry.
• If needed add more salt.
• This step is optional. If using coconut milk, pour it and stir in. Do not cook for long after adding coconut milk.
• Sprinkle some coriander leaves. Turn off the stove.
• Serve egg curry with plain rice or chapathi.

SOUTH INDIAN EGG CURRY WITH RICE & LENTIL PILAU

Steps:

• Mix the rice and lentils in a bowl. Cover with cold water and soak for 15 mins.
• Meanwhile, for the curry, heat the oil in a wok or medium saucepan, then toss in the mustard seeds followed by the curry leaves. Once the leaves have stopped spluttering, reduce the heat and add the onions and ginger. Fry over a medium heat for about 10 mins until golden.
• Stir in the turmeric and chilli powder and cook for a few more secs. Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins, then cool under cold running water before peeling and halving. Add to the curry and cover with a tight-fitting lid.
• To cook the pilau, heat the oil in a pan and cook the onions, ginger and chillies until softened - about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.
• Pour over enough water to cover the rice and lentils by a depth of 3cm - about 600ml. Simmer, uncovered, until tender and the cooking liquid has been absorbed.
• Stir the coriander into the curry and fluff up the rice. Serve with mango chutney, yogurt and naan, if you like.