Nadan Egg curry is an authentic Kerala style egg curry prepared with onion –tomato based gravy and with fresh coconut. Coriander powder is usually added more than the other spice powder in this curry. It’s a simple yet delicious curry which pairs well with Idiyappam or with plain rice.
Hello there, I am slowly getting back to my blogging space. Hope everyone is doing great and life is treating you well. Life is great at my end. I am experiencing the dream phase of every software developer – Yes, learning a new tool and establishing it; development from scratch in exciting cutting-edge technology. Isn’t that great? It required a lot of learning and dusting my idle brain after a decade and adapting to the learning phase isn’t a cake walk. An idle mind is devil’s workshop. Finally dusted it! I moved to a new project about automating manual tasks so that manual force can be used more efficiently. Technology is growing at the rapid phase and its possibilities are amazing.
I have been preparing quick and effortless meals for past couple of months since I have been devoting most of my time in learning. I won’t say that I have learned all the concepts of Machine learning but then now, I understand basics and still a long way to go. I have been missing all my elaborate meals, scrumptious breakfast and dinners. Have you ever experienced “Food Dreams”? I am. For the last couple of days, I am dreaming about this delicious breakfast combo – Idiyappam and Nada Mutta Kuzhambhu. Now, don’t stare at me. What would you expect from a foodie, other than a food dream?
I love idiyappam (string hoppers) and when it is served with spicy egg or potato curry, I can’t resist my appetite and taste buds. I end up overeating every time when Amma prepares Idiyappam for breakfast at home. Nadan Egg curry is an authentic Kerala style egg curry prepared with onion –tomato based gravy and with fresh coconut. Coriander powder is usually added more than the other spice powder in this curry. It’s a simple yet delicious curry which pairs well with Idiyappam or with plain rice.
Ingredients:
- 4 Eggs, boiled and peeled
- 3 big Onions, chopped finely
- 1 small Tomato, chopped finely
- 1 teaspoon Ginger, sliced
- 4-5 Green Chilies
- ½ teaspoon Turmeric Powder
- 1 ½ tablespoon Coriander Powder
- 1 ½ teaspoon Red Chily powder, adjust as per your taste
- 1 tablespoon Garam Masala Powder
- 1 cup thick Coconut milk
- 1 tablespoon Coconut Oil
- ½ teaspoon Mustard seeds
- A handful of curry leaves
- Salt, as required
- Water, as required
Method:
- Hard boil eggs and peel the shell. Keep it aside
- In a pan, add coconut oil and heat over medium flame
- Add mustard seeds and curry leaves and allow it to splutter
- Add ginger and green chilies; saute until the raw smell of ginger goes off
- Add chopped onions and cook until they become translucent
- Now, add tomatoes and cook with lid covered until they become mushy
- Add spice powders and combine them well; cook over a low flame with occasional stirring until oil separates out on the sides of the kadai
- Add coconut milk, water and required amount of salt
- Cook with lid covered; Bring it to boil
- Meanwhile, slit eggs; add the cooked eggs to the curry and cook over low flame until the desired consistency is reached
- Adjust water according to your consistency
- Remove from the flame and serve it with idiyappam/roti/plain rice
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile here – Facebook, Google, Instagram
Thanks,
Karthi
