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Kerala Egg Curry

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This kerala egg curry is a delicately flavored egg curry made out of onions and roasted poppy seeds.

About Recipe

Gruddu koora, Muttai Kuzhambu, Deem torkari

How to make KERALA EGG CURRY

(21 ratings)
6 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
KERALA EGG CURRY
Author : Vahchef
Main Ingredient : Egg
Servings : 4 persons
Published date : June 19, 2018


Ingredients used in KERALA EGG CURRY
• Fennel seeds - 1 tea spoon.
• Coriander seeds - 1 tea spoon.
• Cloves - 6 numbers.
• Peppercorns - ½ tea spoon.
• Cinnamon stick - 2 pieces.
• Cardamom - 2 numbers.
• Poppy seeds - 1 tablespoon.
• Roasted chana dal - 1 tea spoon.
• Coconut oil - 1 tablespoon.
• Ginger (chopped) - 1 tea spoon.
• Garlic (chopped) - 1 tea spoon.
• Curry leaves - 2 springs.
• Green chilies - 3 numbers.
• Bay leaf - 2 numbers.
• Salt - to taste.
• Onion slices - 1 cup.
• Turmeric powder - 1/4 tea spoon.
• Eggs - 4 numbers.
• Coriander leaves(chopped) - 1 tablespoon.
• Lime juice - 1 tablespoon.
Method:
  • Fennel seeds, coriander seeds, cloves, peppercorns, cinnamon stick, cardamom, poppy seeds, roasted chana dal, dry roast all the ingredient in a hot pan, once it cool down add to blender and make a fine powder.
  • Heat oil in a pan add chopped garlic and ginger and also add bay leaf, once the ginger garlic cooked add curry leaves, green chilies, onion slices cook till the onions are soft, add Turmeric powder, saute it.
  • Add salt, Once it becomes soft add water into and put the lid on.
  • Add water to the masala to make a paste. Now add this paste to the pan and when it thickens add tomato pieces let it boil for another 2minutes.
  • After that add boiled eggs and mix it, then squeeze lime juice and also add chopped coriander leaves.
  • Put the lid on and turn off the flame.

Serve this with dosa, aapam or even roti.






Cooking with images Ande Rassa , Egg rasdar, Motte saaru







 

Comments & Reviews

 

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Recent comments

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soldierside365 Posted on Tue Sep 23 2014

FYI- Coconut oil is mainly made up of MCT saturated fats, which cannot store in the body. They must be burned immediately, and also raise metabolic rate. Coconut oil is better at resisting oxidation at higher temperatures, unlike vegetable oils, and

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houndjog Posted on Tue Sep 23 2014

Coconut is healthier because Olive oil "Oxidizes" after crushed and gives your body "inflammation" because it has to fight off all of the "free radicals" in the olive oil.  Coconut oil does not oxidize as fast!?

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houndjog Posted on Tue Sep 23 2014

Dry roast : 1 Tbsp fennel seeds, 1 T coriander seeds, 2 Tbls poppy seeds, 1 tsp black peppercorn, 1small cinnamon stick, 2 cardamon pods, 5 cloves, 1 Tbsp chana dal until fragrant - cool & grind to a powder.  In a frying pan, add 3 Tbsp coconut o

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Sayed iqbal Iqzanio Posted on Wed Sep 24 2014

Can u please write down the ingredients on your description box! Its more helpful .... ?

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withramya Posted on Thu Sep 25 2014

I am from Kerala and I do t think tye add bay leaf etc in egg curry ????. But I will try ur version :)?

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Rashmi Sudev Posted on Tue May 03 2016

Hi Sanjay..could you please tell me this curry is from which part of kerala...?

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