Potato Egg Curry with Coconut Milk

This is a non-veg curry which goes well with chapathi/appam. Check the appam recipes here->Appam Traditional Recipe and Appam easy recipe

Ingredients:

Potato	2(small)
Egg	3 or 4
Onion	1(big)
Tomato	1(medium)
Green Chilly	3(small)
Ginger	1 inch piece
Garlic	5 cloves
Thick Coconut Milk(Onnam Pal)	3/4 cup
Thin Coconut Milk(Rendam Pal)	3/4 cup
Salt	to taste
Chilly Powder	1 tspoon
Coriander Powder	2 tspoon

To temper:

Oil	1 tbl spoon
Mustard	1/2 tspoon
Dry Red Chilly	3
Curry Leaves	1 Sprig
Whole Garam Masala	Cloves(2),cinnamon(1 inch),cardamom(2),bayleaves(1)

Preparation:

(1) Peel the skin of onion and chop it to small thin slices. Also chop tomato, green chilly, ginger and garlic. Also add eggs in hot water and allow to boil. After that cut boiled eggs into two halves. Keep everything aside.

(2) Also make needed coconut milk. For that take around 1/4 cup of grated coconut and add 1/2 cup of water to it. Grind it in a mixer/blender and make a fine paste. Extract around 3/4 cup of thick coconut milk by squeezing the ground paste using a strainer. This is called as onnam pal. Again add the same coconut to the mixer and add around 1/2 cup of water to it. Grind once again. Extract the remaining coconut milk from ground paste and make around 3/4 cup of thin coconut milk. This will be watery and called as rendam pal. Keep it aside (You can also use store bought coconut milk).

(3) Mean while heat oil in a pan and add the whole garam masalas one by one. After that temper with the rest of ingredients shown under table "to temper" heading. Now add ginger and garlic. Saute till the raw smell leaves. Now add onion slices with little salt. Saute till color of onion turns brownish. 

(4) To this add chopped tomato. Saute once and pour thin coconut milk. Close the vessel with a lid and allow to boil till onion slices are cooked well and coconut milk is completely dried off. 

(5) To this add chilly powder, coriander powder and mix well till the raw smell leaves. Immediately add 1 cup of water and allow to boil. Once water starts boiling add potato pieces and egg pieces upside down. Allow to boil for another 5 minutes in medium flame. 

(6) Now pour the thick coconut milk to it. Heat it for some seconds in low flame. Switch off the flame. Your potato egg curry is now ready. Close the vessel with a lid for 10 minutes before serving.

Have it with appam/chapathi. I had it with appam..

Tips:

• Don't boil thick coconut milk as it  will curdle. 
• Adjust spiciness(green chilly/chilly powder) according to your taste.

Egg-Drumstick Aviyal/Mutta-Muringakka Aviyal

This is an easy side dish which goes good with both rice and chapathi. If you have no other veggies in stock you can try this during the season of drumstick which is the most common tree in India. Its a healthy dish as you know drumstick is called as "power house of minerals"...

Ingredients:

Egg	5
Drumstick	3(big)
Small Onion/Shallots	10
Fennel Seeds	1/4 tspoon
Cinnamon	1 inch
Curry leaves	1 sprig
Salt	to taste
Oil	2 tspoon
Coriander leaves	1 fistfull

For Grinding:

Grated Coconut	1/2 cup
Chilly Powder	1/2 tspoon
Turmeric Powder	1/4 tspoon
Garlic	2 cloves

Preparation:

(1) Boil eggs in water. Deshell it and cut into two halves. Keep it aside. Mean while chop shallots into lengthwise pieces. Chop green chillies to lengthwise and also chop drumstick to around 2 inch even lengthy pieces. Then cut each vertically. Keep it aside.

(2) Heat oil in a pan and add chopped shallots. Saute for 2 minutes so that the raw smell will leave. To this add fennel seeds, cinnamon, curry leaves and green chillies. Saute for another one minute.

(3) Now add drumstick pieces to it. Pour around 1&1/4 cup of water to it with needed salt. Mix once. Close the vessel with a lid and let it boil for another 10 minutes in medium flame.

(4) Mean while grind the ingredients shown under "for grinding" heading in a mixer and make a coarse mixture with 2 tspoon of water. Keep it aside.
(5) After 10 minutes open the lid, add the ground mixture to the pan and give a quick stir (Retain the remaining water in the pan). Again close the vessel with a lid and cook for another 2 minutes.

(6) Now add eggs to it with the yellow side facing down. Close the vessel with the lid and cook for another 2 minutes.

(7) Open the lid and carefully mix the ingredients without breaking the eggs. Add coriander leaves to it and close the pan with a lid for another 3 to 5 minutes in low to medium flame. The water content will be completely dried now. Switch off the flame and your mutta-muringakka aviyal is now ready.

Have it with your rice/chapathi..

Mutta Muringakka Aviyal/Drumstick Egg Aviyal

This is a nadan dish which goes well with rice and chapathi. During the season of drumstick you can try this dry curry which is easy and tasty :)

Ingredients:

Egg	5
Drumstick	3(big)
Grated coconut	1/2 cup
Shallots/Small Onion	8
Green chilly	5
Garlic	3 cloves
Red chilly powder	1/4 tspoon
Turmeric Powder	1/4 tspoon
Oil	2 tspoon
Salt	to taste
Dry red chilly	3
Curry leaves	2 sprig
Coriander leaves	1 fist full

Preparation:

(1) Boil eggs and cut into two pieces.

(2) Mean while peel the skin of drumstick and chop into lengthwise pieces. Cut each lengthwise pieces into two. Also cut green chillies and shallots lengthwise.

(3) Heat oil in a pan/vessel. Add dry red chilly and curry leaves. Now add chopped shallots. Saute for a minute. To this add green chilly. Saute everything for another 1 minute. Add chopped drumstick into it and mix well. Pour half cup of water (or around the level of drumstick) to it along with needed salt. Mix once and close the pan/vessel with a lid. Allow it to boil for another 10 minutes so that drumstick will be cooked well. Retain some water in it.

(4) Meanwhile grind coconut, garlic, chilly powder and turmeric powder in a mixer and make a coarse mixture.

(5) Once drumstick is fully cooked add ground mixture into it and give a quick stir.

(6) Now place the boiled egg pieces to it with the yolk side facing down. Also add coriaander leaves (i didn't used here). Close the vessel/pan with a lid. Let it boil/cook for another 5 minutes in low flame until water  recedes. Open the lid and mix once. Your mutta aviyal is now ready.

Have it with rice/chapathi..

Tips:

• For additional flavor you can do seasoning(kaduvarukkal) in the final stage and add it to the curry.
• Add little salt while boiling egg which ease deshelling.

Nadan Mutta Roast/Kerala Egg Roast

There are some dishes that tastes too good and that sense of taste last longer in your tongue. Egg roast is such a food. We had it with appam on last week. My hubby was so impressed with this :p..

Ingredients:

Egg	4
Coconut Milk	1/4 cup
Onion	1(big)
Tomato	1(medium)
Ginger	2 inch piece
Garlic	5 cloves
Chilly Powder	1 tspoon
Turmeric Powder	1/2 tspoon
Garam Masala	1 tspoon
Green Chilly	4 to 5(medium)
Mustard	1 tspoon
Curry Leaves	1 pinch
Oil	3 tspoon
Salt	to taste

Preparation:

(1) Boil eggs in water by adding 1 tspoon of salt. Make 4 or 5 vertical slits over the eggs and keep it aside.

(2) Chop onion, tomato, green chilly,ginger and garlic. Keep it aside.

(3) Heat oil in a vessel. Add mustard. Once it crackles add chopped ginger and garlic. Saute till an aroma arose. Now add chopped onion and salt. Saute well till the color changes brownish.

(4) To this brownish onion  add chopped green chillies and curry leaves. Stir for some seconds. Now add chopped tomato. Stir well till tomato turns juicy( Now reduce heat to low and close the vessel with a lid for 3 to 4 minutes so that onion will be cooked well. You can skip this if you are in a hurry).

(5) Now add turmeric powder, chilly powder and garam masala. Mix well. Pour the coconut milk. Mix well and make a salt test here.

(6)Now add boiled eggs and toss it well. In low flame cook it for 3 to 4 minutes. Stir in between. Now your curry will becomes dry. Switch off the flame. Close the vessel with a lid for 5 minutes before serving.

Your egg roast is ready.Have it with Appam or Chappathi.

Tips:

• Add egg in water when it starts boiling. This gives a smooth texture to eggs. 
• Addition of salt avoid eggs to be broken during boiling.
• Instead of making slits over eggs u can cut it into two. Be careful not to break eggs while mixing it in the masala.

Egg Aviyal

Instead of having plain boiled egg try this egg aviyal. It goes well with rice

Ingredients:

• Egg-4
• Salt to taste

For grinding:

• Grated coconut-1/4 cup
• Red chilly powder-1 tspoon
• Turmeric powder-1 tspoon
• Cumin seeds-1/2 tspoon
• Small onion-2

Preparation:

(1) Boil eggs in water. Cut each eggs into two parts. Keep it aside.

(2) Mean while grind all the ingredients shown under "for grinding" heading in a mixer by adding water. Make a coarse mixture.

(3) Take the grinded mixture in a vessel and add 1/4 cup of water. Also add salt. Mix well.

(4) Heat the vessel in medium flame. Once it starts boiling add the boiled egg pieces on the top of curry.   Also sprinkle curry leaves. Close the vessel with a lid. Boil it till the curry becomes dry.

Now your egg aviyal is ready. Have it with rice.