EGG MASALA CURRY( South Indian )

Eggs are consumed all over the world and it is a rich source of protein. Hard boiled eggs are good for bones and eyes. Eggs can be prepared in many ways.

I like my egg curry with appams, they are great combination. The recipe given below is hard boiled eggs are cooked in Indian spices with grated coconut. The shallots in the seasoning gives a distinct flavour to the egg curry.


INGREDIENTS

Hard Boiled eggs 2 no.s
Turmeric 1/4 tsp
Salt to taste



FOR WET GRIND 

Onion 1 medium
Garlic 4-5 no.
Coriander powder 1 tsp
Cinnamon 1 small piece
Cardamom 2 no.
Cloves 2 no.
Coconut grated 1/4 cup
Oil 2 tsp


FOR SEASONING
Mustard 1/4 tsp
Shallots 4 - 5 finely diced
Curry leaves 1 sprig
Broken red chilly 1
Coconut oil 1 tsp

METHOD

Heat oil in a pan / kadai add onions and garlic and fry  till they  turn slightly brown . On low heat add coriander powder and saute till the raw smell disappears (for few seconds). Add cloves, cinnamon, cardamom and saute for few seconds on low heat.

Add coconut and on low heat saute till they turn slightly brown. Keep it aside to cool, after it cools down grind by adding little water into a smooth paste.













Take another pan and on low heat add the ground paste , add 1 cup water (as required consistency) , add turmeric and salt and simmer for 2 minutes. Add the boiled eggs ( after peeling them cut in half) to the gravy and simmer for 5 minutes. Switch off the stove.

Take another pan heat oil , add mustard, red chilly, when it splutters add shallots and curry leaves fry till onions are slightly brown. Add the seasoning to the egg curry.

Serve with appams / roti/ flat breads / rice

POTATO MASALA

Potatoes are very healthy, inexpensive and popular root vegetable. Boiled potatoes are rich in vitamins, phosphorus, minerals, and  low in calories.

This recipe is a great accompaniment with South Indian breakfast/ bread. Potatoes are cooked in fried onion, chilli, coriander and coconut paste. Garlic, ginger, cinnamon and pepper enhances the  flavour of the gravy and gives it a great taste.

INGREDIENTS

Potato finely chopped                       1
Shallots finely chopped                    5-6
Garlic                                                    3-4
Ginger                                                  1 inch piece
Cinnamon powder                            1/2 tsp
Coriander leaves finely chopped   1 tbsp
Refined oil.                                          2 tsp
Salt to taste

FOR WET GRIND

Coriander powder        2 tsp
Coconut                           1/2 tea cup
Shallots                            4-5
Red dry chillies              2-3
OR pepper powder        1 tsp
Sunflower oil                  2 tsp

METHOD

Heat 2 tsp oil in a skillet/kadhai add dry red chillies and shallots and fry till shallots turn golden brown in colour. Add coriander powder and fry for two seconds on low heat. Add grated coconut and fry till it becomes brown for 2-3 miinutes in low heat. Turn off the heat. Let it cool down. Add little water and blend in a blender into a smooth paste. Keep it aside.

Smash ginger and garlic in a mortar and pestle to a fine paste. Keep it aside.

Take the same kadhai heat 2 tsp oil add finely chopped shallots saute till they turn golden colour add potatoes and saute for a minute on medium heat. Add 1 and 1/2 tea cup water, ginger garlic paste and salt. Cover and cook on low  flame till the potatoes are cooked.

Add the ground masala and cook for 2 minutes on medium heat.

Add cinnamon powder and pepper powder ( if you are not adding red dry chillies) and turn off the heat.

When the potatoes are cooked add the ground paste, ginger garlic paste and salt . Add 1 tea cup water. When it comes to boil add cinnamon powder and coriander leaves and turn off the fire.

Serve with idli/dosa/idiyappam.

POTATO MASALA

Potatoes are very healthy, inexpensive and popular root vegetable. Boiled potatoes are rich in vitamins, phosphorus, minerals, and  low in calories.

This recipe is a great accompaniment with South Indian breakfast/ bread. Potatoes are cooked in fried onion, chilli, coriander and coconut paste. Garlic, ginger, cinnamon and pepper enhances the  flavour of the gravy and gives it a great taste.

INGREDIENTS

Potato finely chopped                       1
Shallots finely chopped                    5-6
Garlic                                                    3-4
Ginger                                                  1 inch piece
Cinnamon powder                            1/2 tsp
Coriander leaves finely chopped   1 tbsp
Refined oil.                                          2 tsp
Salt to taste

FOR WET GRIND

Coriander powder        2 tsp
Coconut                           1/2 tea cup
Shallots                            4-5
Red dry chillies              2-3
OR pepper powder        1 tsp
Sunflower oil                  2 tsp

METHOD

Heat 2 tsp oil in a skillet/kadhai add dry red chillies and shallots and fry till shallots turn golden brown in colour. Add coriander powder and fry for two seconds on low heat. Add grated coconut and fry till it becomes brown for 2-3 miinutes in low heat. Turn off the heat. Let it cool down. Add little water and blend in a blender into a smooth paste. Keep it aside.

Smash ginger and garlic in a mortar and pestle to a fine paste. Keep it aside.

Take the same kadhai heat 2 tsp oil add finely chopped shallots saute till they turn golden colour add potatoes and saute for a minute on medium heat. Add 1 and 1/2 tea cup water, ginger garlic paste and salt. Cover and cook on low  flame till the potatoes are cooked.

Add the ground masala and cook for 2 minutes on medium heat.

Add cinnamon powder and pepper powder ( if you are not adding red dry chillies) and turn off the heat.

When the potatoes are cooked add the ground paste, ginger garlic paste and salt . Add 1 tea cup water. When it comes to boil add cinnamon powder and coriander leaves and turn off the fire.

Serve with idli/dosa/idiyappam.