Sunday, 2 June 2013

Egg Curry ( Sivakasi Recipe )



10-12 Boiled Eggs - Shell and leave whole , make 2-3 gentle slits ,  not quite upto the yolk
4 Medium Potatoes - Cut into cubes.

Masala Paste

1/2 Coconut Grated.
2 " Cinnamon Stick.
6 Cloves.
2 Teaspoons Fennel Seeds.
10 Cloves Garlic.
1" Ginger.
20 Curry Leaves.
10-15 Dried Red Chilies.
1 Tablespoon Tamarind Extract.
Make a paste of the above.

Vadagam
1 Teaspoon Mustard Seeds.
1 Teaspoon Black Gram Dal.
1 Teaspoon Cumin Seeds.
1/2 Teaspoon Methi Seeds
Grind the above to a paste.

100 Grams Shallots ( 2 Large Onions ).
3 Tomatoes Pureed.
1 Teaspoon Rai ( my addition )
Curry Leaves.
Dried Red Chilies.
Haldi.
Salt.
Coconut Milk from Balance half coconut ( Add more as per taste )

Heat oil , add rai and curry leaves. When they splutter add haldi salt and potatoes , cook till done. Remove with slotted spoon.
Reheat the same oil , add whole red chilies and onions. Once onions are translucent tomatoes , when oil separates add the masala paste , cook covered on low till oil separates.

Next add the ' Vadagam ' ( powdered seeds ) . mix well , add potatoes and whole eggs . Gently ' fry ' adding a cup of water . After 2-3 minutes add coconut milk , cook a minute or two for flavors to marry , adjust seasoning and enjoy this delicious egg and potato curry with rice / roti.

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