Sree loves to have appam with the egg curry. This curry is good with roti and rice. When I'm in doubt about what to cook or if I don't have any choice, egg curry comes to my rescue. It is such a quick recipe. This egg curry is full of flavours and adding coconut milk makes it more thicker and creamy.
Here's the recipe for Kerala Style Egg Curry.
Ingredients:Eggs 4
Onion 2 medium sized, chopped
Green Chilly 3-4, chopped
Tomato 1, chopped
Garlic pods 3 - 4
Turmeric pwd 1/4 tsp
Coriander pwd 2 tsp
Red Chilli Pwd 1/2 tsp
Thick coconut milk 1 cup
Cumin Seeds - 1 tsp
Curry leaves
Salt to taste
Oil
Method:Boil the eggs. Remove the shell and keep it aside. Heat oil in a pan and add cumin seeds. When it starts spluttering add onion, garlic, green chilli and curry leaves. Saute it for 5 to 10 minutes. Add all the powders into the onion and saute it in low flame. Add water. Mix well and allow it to boil. Reduce the heat and add coconut milk and mix well. Split the eggs and add it into the gravy.
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