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    Boiled Egg Gravy | Avitha Muttai Kulambu



    Egg recipes are comfort food recipes as they can be easily cooked and are always delicious. This is my Mom's special recipe and everyone in the family loves this gravy.  This curry is less spicy, very aromatic but tastes too good. Eggs are either cooked directly in the gravy or boiled and then added to the gravy. I have already posted the same recipe in which the eggs are cooked directly in the gravy, click here to know more. The curry's flavors gets incorporated into the eggs very well, as halved boiled eggs are added the flavors gets into the eggs easily. This recipe can be served with Rice, Chapati, Poori, Roti varieties and Parota. Try this and you will definitely add it into your menu!! 

    Nutrition info of eggs - Eggs are good source of high quality Proteins; Choline, a nutrient present in the yolk, helps in regulation of brain and nervous system; the right kind of Fat that does not affect the lipid level of a person and has various Macro-nutrients, Minerals and Vitamins A, B, D & E.



    INGREDIENTS

    Total Preparation Time - 30 minutes
    1. Eggs - 3 or 4
    2. Coconut - one half of a coconut
    3. Big Onions - 1
    4. Green chillies - 1 or 2
    5. Ginger-Garlic paste - 1 spoon (or) ginger (1 inch long piece) and garlic pods (3 or 4)
    6. Red Chilli Powder - 2 or 2.5 spoons
    7. Coriander powder - 2 spoons
    8. Turmeric powder - A pinch
    9. Cardamon pods - 2 
    10. Mustard seeds - 1/4 spoon
    11.  Salt
    12. Gingelly oil/Any cooking oil



    PREPARATION METHOD

    • Boil the eggs in water for 10 minutes. Then break open the eggs remove the shells and cut the eggs into two halves, keep aside.
    • Make a fine paste of the following; 
      Coconut pieces +  Ginger-Garlic paste (or) ginger and garlic pods + Cardamon pods
    • In a pan add oil, after it heats up add mustard seeds (optional) and let it splutter.
    • Now add the chopped onions, split green chillies and fry well.
    • Add salt, red chilli powder, coriander powder and turmeric powder and mix well.
    • Then add the prepared coconut paste stir well, add enough water to get a gravy consistency and cook on medium flame until the raw smell goes away.
    • Now gently drop the cut boiled eggs into the gravy. (DO NOT STIR)
    • Close the pan with a lid and leave it undisturbed for 3 to 5 minutes. 
    • Remove from flame and leave it as such for few minutes.
    • Serve with hot rice, chapathis, roti varieties etc.

    TIP 1: Instead of using Ginger-Garlic paste you can add ginger pieces and garlic pods along with coconut while making the paste.

    TIP 2: Instead of red chilli powder and coriander powder you can use red chillies and coriander seed. Fry them for a minute on low flame and grind them along with the coconuts and use.

    TIP 3: You can add the eggs directly into the gravy without boiling. Click here to know how to make that recipe. 



    Tasty boiled egg gravy is ready!! Serve with Chapati, Poori, Naan, Roti and Rice. Am sure you will love this recipe.

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    8 comments:

    1. Super delicious curry....love it with coconut milk rice or ghee rice:)
      I like your profile photo too...cute kittens....reminds me of my childhood pets :) Are they ur pets? Keep rocking dear!

      ReplyDelete
      Replies
      1. Thank you so much for your kind words!!! Yeah they were my pets, I don't have them now they are all missing and I miss them a lot.

        Delete
    2. Super delicious curry....love it with coconut milk rice or ghee rice:)

      ReplyDelete
    3. Hey thank you Julie:) Its my pleasure to link this recipe to your healthy event!!

      ReplyDelete
    4. Wonderful egg curry. It's different than the one I usually make so I must try it. Thanks for sharing.

      ReplyDelete

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