Ingredients
Eggs, boiled, peeled and slited - 5 nos
Coconut oil - 2 tbsp
Mustard seeds- 1/2 tsp
Onion, sliced - 1 medium
Green chilli - 1 no.
Ginger, chopped - 1 inch piece
Garlic, chopped - 2 nos
Coriander leaves, chopped - 2 tsp
Curry leaves
To roast and grind
Grated coconut - 1 cup
Fennel seeds - a pinch
Cardamom - 1 no
Cinnamon stick - 1 inch piece
Cloves - 2 nos
Peppercorn - 1/4 tsp
Chilli powder - 1tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Method
Heat 1 tsp of oil in a kadai. Add grated coconut and fry till light brown. Now add fennel seeds, cardamom, cinammon stick, cloves, peppercorn and fry till coconut is golden brown. When the coconut turns brown, add coriander powder, chilli powder and turmeric powder. Stir them. Immediately switch off the stove and transfer it into another plate. Leave this to cool down. Now transfer this to a blender. Add little water while grinding and grind them to a fine paste.
Heat oil in a pan. Splutter mustard seeds. Saute onion, chopped ginger, garlic and curry leaves. When onion turns light brown, add ground paste, desired amount of water and salt. Bring this to a boil, add boiled egg. Cover with a lid and cook in a low flame. When the curry turns to a thick consistency, switch off the stove. Garnish with coriander leaves.
Serve hot with Puttu, Idiyappam, Appam, rice, etc.
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Heat 1 tsp of oil in a kadai. Add grated coconut and fry till light brown. Now add fennel seeds, cardamom, cinammon stick, cloves, peppercorn and fry till coconut is golden brown. When the coconut turns brown, add coriander powder, chilli powder and turmeric powder. Stir them. Immediately switch off the stove and transfer it into another plate. Leave this to cool down. Now transfer this to a blender. Add little water while grinding and grind them to a fine paste.
Heat oil in a pan. Splutter mustard seeds. Saute onion, chopped ginger, garlic and curry leaves. When onion turns light brown, add ground paste, desired amount of water and salt. Bring this to a boil, add boiled egg. Cover with a lid and cook in a low flame. When the curry turns to a thick consistency, switch off the stove. Garnish with coriander leaves.
Serve hot with Puttu, Idiyappam, Appam, rice, etc.
