Ingredients
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5 Egg(s)
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2 Onionlarge onion
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1 Tomato freshlarge tomato
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3 tbsp. of Coconut oil
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250 ml of Coconut milk
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whole spices:
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2 Dried chilli whole
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1 tbsp. of Black mustard seeds
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5 tbsp. of Curry leavesOr 10 dried leaves
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ground spices:
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2/3 tbsp. of Kashmiri chilli powder
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1/2 tsp. of Turmeric powder
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1 tsp Ground coriander
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to taste Salt
Directions
Kerala is said to be the most beautiful state in India. It’s located on the southwestern coast, further south than the famous Goa. The wonderful weather and endless coast-line defined the cuisine of Kerala full of coconut milk, curry leaves, and seafood. I am captivated by this cuisine and I enjoy learning and making Kerala dishes. This egg curry is traditionally served in Kerala for breakfast. It doesn’t take a lot of time to make, it boasts spiciness and freshness, and sweetness.
You should try it, it’s unbelievably delicious!
The recipe by a Kerala-born cook https://mydigitalverandah.com.
P.S. The recipe uses Kashmiri chili powder that is a powdered chili pepper that is relatively mild in heat but its main characteristic is a vibrant red coloring. You can buy it online. But if you haven’t simply mix powdered chili with powdered paprika in 1:1 ratio. It’s not perfect but will do.
Today's visits: 1.
Steps
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1
Done
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Hard boil the eggs, pour them over with cold water and leave to cool. Peel and cut in half. |
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2
Done
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Dice the onion and tomatoes. Blend them together in a blender or food processor into smooth, lumpless puree. |
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3
Done
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Add all the spices in a bowl. |
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4
Done
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In a saucepan, heat the coconut oil, add the whole spices (dried chili, black mustard seeds, curry leaves). Cover with lid, and cook for a few minutes until the spices start to popping |
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5
Done
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Add the onion and tomato puree, stir, and cook over medium heat for 2-3 min, stirring. |
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6
Done
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Add the ground spices and salt, stir, and increase heat for a bit. Cook, stirring until the water has evaporated and it starts to be more like a paste. |
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7
Done
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Stir in the coconut milk and bring to a boil. Remove from heat, put the hard-boiled eggs into the gravy the yellow facing up. Gently coat the eggs with the gravy. Cover with lid and let stand for 2 min before serving. |
