February 6, 2013

Egg Curry / Muttai Curry

          Before we jump to today's recipe, just a sidebar, for all new moms and would-be-moms searching for an exclusive shop for maternity care, you should definitely check-out <Mom & Me>. It has tailor-made wardrobe accessories for moms and babies alike. 

              Lets get to the recipe, to be frank I had no idea about the outcome of this before cooking. Kept adding ingredients on the go. Just wanted it different from the usual thokku or kozhambu varieties. Yeah - this version worked too :). My crazy-for-eggs husband just added another variety to his list.. He just felt this will be best for naan or paratha rather than dosa which I served him with.


Boiled Eggs - 4 no's
Onion - 1-1/2 cups (finely chopped)
Tomato - 2/3 cup (finely chopped)
Green chilli - 3 no's
Garlic - 2 pods
Ginger - 1 inch piece
Oil - 2 + 2 tablespoons
Fennel seeds - 1 teaspoon
Cashewnut(Full) - 10 no's
Chilli powder - 1-1/2 teaspoons
Coriander powder - 1-1/2 tablespoons
Mustard seeds - 1 teaspoon
Mint leaves - 12 no's
Coriander leaves - 12 no's
Salt - as needed
Water - 1/2 cup

  • Heat 2 tablespoons of oil, add fennel seeds(allow to roast), then add onions, salt and saute till they are golden brown.

  • Now add Green chilli, mint leaves, coriander leaves, ginger, garlic and saute for 30 seconds. Add tomatoes and saute until they are cooked soft. switch off stove and cool down the mixture.

  • Add cashew's to the mixture and grind it to a fine paste.

  • Heat remaining 2 tablespoons of oil, add mustard (allow to splatter), add the ground paste + 1/2 cup of water - mix well. Add coriander powder, chilli powder, mix well and let it boil.

  • Slit the egg on both sides and add to gravy, mix well and allow to boil.

  • Egg curry is ready to pair up with chappathi/naan/paratha.

Am happy to send this recipe to :