If you are a family that make Appam/idiappam once in every week, and if you like egg recipes to go with that , and if you are bored of the same egg roast/egg curry/egg kurma, this recipe is worth a try.
This is has no extra ingredient or work in it, its just the method of making a bit different that you will know as you read further,but a sure keeper recipe though!
I have also added an easy way to hard boil the eggs ( not the pressure cooker method 😛 ) , as i have heard from many that they find it difficult to hard boil the eggs. Keep on reading to know how!!
Egg Spice Paste Gravy- serves 3-4
|hard boiled eggs
|3-4/ de- shelled
|to make a fine spice powder paste
|red chilli powder (less spice)
|homemade garam masala,pepper cons
|1/4 tsp, 1/4 tsp
|to grind as paste
|1/4 cup + 1/2 cup
|mustard seeds , curry leaves
|1/4 tsp , 2 springs
|coconut oil/vegetable oil
|1 tbsp +1/2 tsp
Hard boiling the eggs:
I use a clay pot/mankalam( you can use manchatti as well) for hard boiling the eggs, if you have a claypot ,preferably not the one you use for making curries, use that. It makes the work much easier. Fill with enough water drop the eggs to boil, after 10-15 minutes of rolling boiling, switch off and wait for 5 minutes. transfer this to cold water. De shell the eggs one by one.
Now in a mixer jar grind together items under”make a fine spice powder paste” with little water from the 1/4 cup and set aside.
Also grind together coconut and little water (1/4 cup or less ) to make it a fine paste and set aside
- Heat a pan, add 1 tbsp or less coconut oil , once its hot add the sliced onions and saute until they start to brown and crisp. ( you can also add 1 diagonally cut green chilli ,if you want)
2) Add the spice paste ,into the sauted onions (keep the flame low), also add the remaining 1/4 cup of water and salt. mix everything well boil and wait until the spice paste reduces and thickens. Allow it to roast a bit for 2-3 minutes .
3) Now add the ground coconut paste , remaining water from 1/2 cup ( add 1/4 cup more water if you want more gravy, the gravy should be semi thick , so water qty mentioned is apt for 4 servings. ) and allow it to simmer for 5 minutes. (only simmer and not boil,keep the flame low). salt check ,add more if required.
4) Make few slits in the boiled egg, and drop them into the curry and add cover with a lid and simmer for 2 minutes.
5) In the meantime , heat a pan for tempering , add 1 tsp of oil and add mustard seeds allow it to pop, followed by curry leaves. Pour this over the curry. And switch off. let the curry remain covered for 5 minutes ,allowing to the flavours to steep in before serving
Serve with idiappam/appam/ puttu or even dosa 🙂
- The quantity of red chilli powder and coriander powder has to be the same. Do not add more, sometimes less is good 🙂
- The given quantity serves 3-4 ,for which above quantity of spice powder is well and good.
- DO NOT add the spice powders as such, it will totally alter the taste of curry . so, take a little pain to grind them 🙂
- Don’t wonder why there is no ginger or garlic, this taste much better without that and peppercons serve the same digestive purpose as ginger/garlic.
- Use garam masala only if its homemade, else replace with fennel/perumjeerakam seed.
- Alternatively you can use pepper powder and mix everything in a bowl to make a paste with some water too, this can avoid grinding work 😉
- If you have patience and time to clean 15-20 shallots/kochulli ,you can replace onions with that 😀 .Slice them finely and use instead of onion, remaining procedure being the same
- Step no 4 is important 😀 Make sure to roast the paste after all the water is evaporated.
- Allow the curry to sit for at least 5 minutes before serving.
- I have cut the onions into halves and then sliced, you can directly slice it. (Do not chop 😉 )
- Always simmer the curry after adding coconut paste , never let it bubble and boil..
- Why should we add tomatoes to most of the curries ?? 😛 NOT REQUIRED , at all 🙂 Discard that. who wants the conventional way 😛