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I had spent my 4 years of Graduation in Tiruvannamalai, small town in Tamil Nadu.It’s during this period my outlook towards food itself changed. Although I stayed with my eldest cousin and her family for 3 years and 1 year with roomies something was missing! 😛 Luckily, I did not have to bear the hostel food 😛 But yes, I missed home food.That’s when I realized how much effort that mothers take in preparing food ,especially in giving variety dishes each day.
I have to admit that I did not like Kerala food much back then but with these 4 years I started developing an unbeatable attraction for Kerala cuisine! And then the hunt was on for tasty recipes .
My cousin “S” makes exceptionally good food 🙂 perfectionist herself, she never fails to amaze me with her recipes, they would be easy, few ingredient , yet the tastiest! This recipe is from her college bestie , which we used to pair with steamed bread 😛 Its easy and calls for less ingredients
Sorry for the not so clear pictures, as I took this indoor and of course the lighting was bad!
Egg Masala Dry:
- Egg hard boiled and de shelled :6 no
- Onion : 1 medium chopped
- Tomato : 1 medium ripe, pureed(just chop and grind in mixier with no water)
- Ginger :1/2 inch crushed
- Turmeric powder :1/4tsp
- coriander powder : 1tsp
- Red chilli powder :1/2tsp
- Garam masala , home made* : 1 smallest tsp/1/4 normal tsp
- Fennel seed powder/perumjeerakam* : 1/4 tsp(optional)
- salt : as required
- coconut oil : 2-3 tbsp
- curry leaves 1-2 sping
Method:
- Hard boil the eggs and de-shell them and set aside. Chop them into four portions( you can also slice into four )
- heat a heavy bottom pan(I use my irumpu cheenachatti/iron pan) add oil and once hot add the curry leaves, followed by crushed ginger.
- Let the ginger fry for a minute.
- Bring down the flame to low- medium and that’s when you add onion chopped, let the onions caramelize well in low flame. add some salt to fasten the browning process 😉
- Once the onions are brown well, add the tomato puree cook that throughly..Add more salt required.
- Let the puree dry out and blend with onions, after 3-4 minutes you will see it has started to dry leaving the rawness of puree.
- Add the tumeric powder, fry for 1 minute to leave rawness.
- Add coriander powder next to it and fry that too for 1 minute.
- Followed by red chilli powder and garam masala, giving 1 minute or little less for each to fry a bit.
- If you feel the mixture is too dry, sprinkle little water and mi well.
- Once the whole mixture is fried well add the chunks.slices of egg and give a quick mix.Salt check .Switch off the flame.
- Serve hot as a snack/side dish.
Notes:
- Chop the onions instead of slicing them.
- You can use garam masala of your choice, I used home made masala.
- You may also skip masala and use fennel seed powder/perumjeerakam podi .
- Use 1/2 tsp of red chilli powder if its the spice one and 1tsp if Kashmiri red chilli
- You may also sprinkle 2 pinches of pepper powder after switching off.
- You may add slit green chilli also.
- If feeding for kids, skip red chilli powder, green chilli and reduce the coriander powder by 1/2 tsp , but sprinkle pepper powder.
- Do not add any water, if you feel its too dry only sprinkle some water.
- Fry well the onion -tomato in low-medium flame, adding 1 tsp or less of oil if required.
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