CHETTINAD EGG CURRY
Chettinad Egg Curry is a one-pot, easy to make egg curry well served with steamed rice or veg biryani.
Provided by Rekha Kakkar
Categories curry
Time 30m
Number Of Ingredients 23
Steps:
- To make Chettinad egg curry, the first step is to fry the eggs.
- Heat oil in a pan and add soft boiled eggs in it. Turn the eggs and fry them from both sides.
- When the eggs are golden brown carefully take them out in a plate.
- Now, in the same pan add a bay leaf, chopped onions, and a red chili. Cook the onions 'til they are golden brown and then add the spices.
- Add a teaspoon of turmeric powder, red chili powder, and salt.
- Cook the spices until they are well roasted and then add tomatoes in it.
- When the tomatoes are soft and pulpy add a teaspoon of Chettinad Masala and coconut paste in the masala.
- Add a sprig of curry leaves in it. Roast the masala well and when the oil starts to leave the masala to add water in it.
- Pierce the eggs with a knife or fork and add them in the gravy. This way the eggs will be able to soak the gravy. Cover it with a lid and cook for another 4-5 minutes.
- Serve it hot with fried rice or chapati.
Nutrition Facts : Carbohydrate 12 g, Protein 11 g, Fat 8 g, SaturatedFat 3 g, Calories 159 kcal, TransFat 1 g, Cholesterol 246 mg, Sodium 111 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
SOUTH INDIAN SPICY EGG CURRY
This south Indian spicy egg curry recipe is quick ever-day dinner or lunch recipe that you cook. It pairs well with rice or rotis(flatbread). It's super easy recipe and takes less than 30 minutes to get the curry from your stove to the dinner table. Hard boiled eggs cooked in simple yet flavor packed Indian masala is this egg masala curry. It's spicy, decadent, satisfying and comfort meal on your plate.
Provided by Jyothi Rajesh
Categories curry Dinner Lunch Main Course
Time 27m
Number Of Ingredients 15
Steps:
- Make hard boiled eggs using the instructions mentioned above. After peeling the shells, make 4 slits on the egg whites and keep aside.
- Heat 1 tablespoon oil. Add 1 teaspoon turmeric powder and 1 tablespoon red chili powder. Stir immediately else the spices will burn. Place the hard boiled eggs in the pan and roast it in oil for few minutes on low flame. Ensure eggs are coated well in the spices and gets roasted well. Remove eggs from the pan, keep aside.
- Into the same pan pour remaining oil. Fry all the whole spices mentioned in the ingredients list (bay leaf, cinnamon, cloves). Saute finely chopped onions in oil until it turns pink. Add ginger-garlic paste and saute till raw smell of the paste is gone and onions turn brown.
- Now add all the spice powder and give it a quick stir.
- Pour tomato puree and cook till puree turns thick and you see oil separating from the sides of the pan.
- Pour about 1 cup water and salt to taste and let it bring to boil and all the spices blend to-gether.
- Place hard boiled eggs into the curry now, cover eggs with the curry masala.
- Place a lid and cook for few minutes on low flame. Turn off the stove. Garnish with coriander leaves. Serve hot with rice or roti.
Nutrition Facts : Calories 143 kcal, Carbohydrate 14 g, Protein 8 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 186 mg, Sodium 88 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SOUTH INDIAN EGG CURRY
Delicious egg curry made in a simple Indian style with basic ingredients. It is quick to make for a week night dinner if you have the boiled eggs ready. Serve egg curry with plain rice, roti or bread.
Provided by Swasthi
Categories Main
Time 40m
Number Of Ingredients 17
Steps:
- Peel the boiled eggs and make few gashes over each egg. Keep these aside.
- You can use chopped tomatoes in the recipe. Or make a smooth puree of tomatoes and cashews (or coconut). Set this aside.
- Heat oil in a pan. Add cumin and allow to splutter.
- Then add curry leaves. When they begin to splutter, add onions and green chilies.
- Keep stirring and fry until the onions turn golden to light brown.
- When the onions turn golden, add ginger garlic paste. Saute till the raw smell of the garlic has gone.
- Pour the tomato puree. Saute for a while until the tomatoes and onions blend well.
- Add red chili powder, turmeric, salt, garam masala and coriander powder.
- Mix well. Cook for a few minutes till the mixture begins to smell good. The raw smell must go away.
- Add the eggs and fry for 2 minutes stirring gently.
- Pour water just enough to make a gravy.
- Cover the pan and Cook on a medium heat.
- Within minutes the gravy turns thick and traces of oil appear over the curry.
- If needed add more salt.
- This step is optional. If using coconut milk, pour it and stir in. Do not cook for long after adding coconut milk.
- Sprinkle some coriander leaves. Turn off the stove.
- Serve egg curry with plain rice or chapathi.
Nutrition Facts : Calories 189 kcal, Carbohydrate 6 g, Protein 7 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 163 mg, Sodium 113 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SOUTH INDIAN STYLE EGG CURRY
Learn how to make south indian style egg curry, inspired by Kerala cuisine. Easy, comforting and creamy egg curry recipe!
Provided by Richa
Categories Main Course Side Dishes
Time 40m
Number Of Ingredients 19
Steps:
- In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
- Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
- Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
- Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
- Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.
Nutrition Facts : Calories 333 kcal, Sugar 10 g, Sodium 233 mg, Fat 26 g, SaturatedFat 19 g, Carbohydrate 19 g, Fiber 6 g, Protein 10 g, Cholesterol 187 mg, ServingSize 1 serving
SOUTH INDIAN EGG CURRY
Indian restaurant egg curry is loaded with big south Indian flavours.
Provided by romain | glebekitchen
Categories Main
Time 25m
Number Of Ingredients 18
Steps:
- Place the eggs in a saucepan. Add enough water to cover the eggs by one inch (so the highest point on the eggs is one one inch under water).
- Place the saucepan over medium high heat and bring to a boil. As soon as it comes to a boil move it off heat and cover the pan. Set a timer for 9 minutes.
- While the timer counts down prepare an ice bath. Add a bunch of ice and water to a large bowl. It will need to hold the eggs fully submerged so pick the right bowl.
- When the timer goes off, drain the eggs and place them in the ice bath. Leave them there until they are cold. This takes around 10 minutes.
- Peel the eggs. Slice them in half right before you start making the curry.
- Make the spice mix.
- Dilute the tomato paste with enough water to get to the consistency of passata.
- Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil. Use all the oil specified. It's important.
- When the oil starts to shimmer add the cardamom and cinnamon stick. Cook until little bubbles form. This takes 20-30 seconds.
- Now add the mustard and cumin seed. Stir and cook until the seeds start to crackle. This takes another 20 seconds or so.
- Add the garlic ginger paste and green chilies to the pan and cook, stirring constantly, until the paste stops sputtering.
- Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.
- Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
- Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.
- Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.
- Add the rest of the curry base and let cook until the bubbles form. Turn the heat down to low. Add the coconut milk and stir.
- Mix in the curry leaves and remaining diced green chili. Simmer for about 3-4 minutes.
- Add the diced tomatoes. Stir to combine. Add the eggs and cook until the eggs are just warmed through.
- Serve with rice or parathas or chapatis or naan.
Nutrition Facts : ServingSize 2 servings, Calories 524 kcal, Carbohydrate 22 g, Protein 14 g, Fat 43 g, SaturatedFat 16 g, Cholesterol 327 mg, Sodium 1193 mg, Fiber 8 g, Sugar 4 g
SOUTH INDIAN EGGPLANT (AUBERGINE) CURRY
This is an adopted recipe that I haven't yet tried. The original chef comments: "My good friend's Indian mother-in-law taught me how to cook this. Auntie (I call her Auntie) is from Hyderabad, is one of the best cooks I know and is very patient! There are a few steps to this recipe and you need some special ingredients, but it is really good, authentic South Indian cuisine. I'm posting some photographs with this recipe so you can see what these ingredients look like. They can all be found at an Indian grocery. Everything is listed in the order in which you will use it. Be brave; if you are patient, willing to take your time and have everything ready before hand, you will be rewarded with a delicious result. (Prep time is approximate and could be a little longer)."
Provided by Ms B.
Categories Curries
Time 1h
Yield 5 serving(s)
Number Of Ingredients 22
Steps:
- In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
- Remove from pan to stop the cooking and cool.
- Put this coconut mixture in a food processor and process until it's grainy, reserve in a dish.
- Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
- In a food processor, process the peanuts until they are coarsely ground.
- Wash and stem the eggplants.
- Cut each eggplant 2/3 into the wide end up to the stem - making an "X" - leave the stem end intact.
- Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
- In a separate pan, heat the 2 tablespoons of oil to medium hot.
- Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
- In a matter of seconds they will begin to pop - add the onions and stir.
- When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
- Stir the spices into the onion then add the tomatoes.
- Stir in the tomatoes then add the coconut mixture along with the peanuts.
- Add the eggplants and 1 cup of the water.
- Stir and cook over low heat, covered for about 20 minutes.
- Add water a little at a time to maintain a nice smooth consistency.
- Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander - stir.
- Check to see that it is salted to your taste.
- Put in a serving dish and garnish with the remaining chopped coriander.
Nutrition Facts : Calories 732.3, Fat 36.8, SaturatedFat 4.9, Sodium 935, Carbohydrate 96.8, Fiber 52.2, Sugar 36.5, Protein 24.3
INDIAN EGG CURRY
Made with the easiest ingredients and tastes yummy. Garnish with cilantro leaves and serve hot with any kind of bread.
Provided by Evelyn Addison
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
- Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.
Nutrition Facts : Calories 197 calories, Carbohydrate 12.9 g, Cholesterol 318 mg, Fat 11 g, Fiber 3.4 g, Protein 11.7 g, SaturatedFat 2.9 g, Sodium 187 mg, Sugar 7.2 g
SOUTH INDIAN EGG CURRY WITH RICE & LENTIL PILAU
Try something new with this aromatic, vegetarian, tomato-based curry packed with boiled eggs and served with spiced basmati
Provided by Roopa Gulati
Categories Main course
Time 50m
Number Of Ingredients 19
Steps:
- Mix the rice and lentils in a bowl. Cover with cold water and soak for 15 mins.
- Meanwhile, for the curry, heat the oil in a wok or medium saucepan, then toss in the mustard seeds followed by the curry leaves. Once the leaves have stopped spluttering, reduce the heat and add the onions and ginger. Fry over a medium heat for about 10 mins until golden.
- Stir in the turmeric and chilli powder and cook for a few more secs. Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins, then cool under cold running water before peeling and halving. Add to the curry and cover with a tight-fitting lid.
- To cook the pilau, heat the oil in a pan and cook the onions, ginger and chillies until softened - about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.
- Pour over enough water to cover the rice and lentils by a depth of 3cm - about 600ml. Simmer, uncovered, until tender and the cooking liquid has been absorbed.
- Stir the coriander into the curry and fluff up the rice. Serve with mango chutney, yogurt and naan, if you like.
Nutrition Facts : Calories 782 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
SOUTH INDIAN EGGPLANT CURRY
Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.
Provided by Mark Bittman
Categories dinner, lunch, quick, main course
Time 15m
Yield 4 or more servings
Number Of Ingredients 10
Steps:
- In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
- Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 355 milligrams, Sugar 6 grams, TransFat 0 grams
More about "south indian egg curry recipes"
ONION LESS EGG CURRY || SIMPLE EGG CURRY RECIPIE || ANDA CURRY
From youtube.com
SOUTH INDIAN EGG CURRY - ASIANFOODFIESTA.COM
From asianfoodfiesta.com
KERALA EGG CURRY RECIPE FOR A SOUTH INDIAN BOILED EGG CURRY
From grantourismotravels.com
A SOUTH INDIAN EGG CURRY RECIPE FOR THOSE LOOKING TO HAVE …
From eggcurry.in
CHETTINAD EGG CURRY RECIPE: HOW TO MAKE CHETTINAD EGG CURRY …
From recipes.timesofindia.com
EGG CURRY (BAIDA CURRY) - THE DARING GOURMET
From daringgourmet.com
10 SIMPLE EGG CURRY RECIPES, EASY INDIAN EGG GRAVY RECIPES
From indianhealthyrecipes.com
BEST INDIAN EGG CURRY RECIPE - THERESCIPES.INFO
From therecipes.info
SOUTH INDIAN EGGPLANT CURRY RECIPE (BAKED CASSEROLE)
From veganricha.com
BEST SOUTH INDIAN EGGPLANT CURRY RECIPE- CURRY TRAIL
From currytrail.in
EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY | RECIPETIN EATS
From recipetineats.com
THIS SOUTH INDIAN SPICY EGG CURRY RECIPE IS QUICK EVER-DAY DINNER ...
From pinterest.ca
BEST SOUTH INDIAN EGG CURRY RECIPE - MAKE EGG CURRY SOUTH INDIAN …
From food52.com
SOUTH INDIAN EGG CURRY RECIPE | RECIPE | EGG CURRY, CURRY RECIPES ...
From in.pinterest.com
SOUTH INDIAN EGG CURRY RECIPE - YUMMY INDIAN KITCHEN
From yummyindiankitchen.com
SOUTH INDIAN STYLE EGG CURRY - YOUR FOOD FANTASY
From yourfoodfantasy.com
19 DELICIOUS INDIAN EGG RECIPES - ANTO'S KITCHEN
From antoskitchen.com
5 NORTH INDIAN EGG CURRY RECIPES YOU MUST TRY - NDTV FOOD
From food.ndtv.com
SOUTH INDIAN EGG CURRY RECIPE
From freeindianrecipes.com
EGG CURRY/GRAVY IN BENGALI AND SOUTH INDIAN STYLE
From platetopalateblog.com
SOUTH INDIAN SCRAMBLED EGG CURRY- GUARANTEED YUMMY!
From healthy-indian.com
EGG CURRY SOUTH INDIAN STYLE - 10 MINUTES EGG CURRY RECIPE
From indianfoodforever.com
EGG CURRY (SOUTH INDIAN STYLE) - PREETHI'S CUISINE
From preethicuisine.com
SOUTH INDIAN EGG CURRY | INDIAN | NON-VEGETARIAN | RECIPE
From bawarchi.com
EASY KERALA STYLE EGG CURRY RECIPE ( TASTE OF SOUTH INDIA )
From sandhyahariharan.co.uk
MUTTAI KUZHAMBU RECIPE - SOUTH INDIAN EGG CURRY - ARCHANA'S …
From archanaskitchen.com
SOUTH INDIAN EGG CURRY (ANDE CURRY) IN 35 MINUTES
From antoskitchen.com
SOUTH INDIAN EGG CURRY - THERESCIPES.INFO
From therecipes.info
SOUTH INDIAN STYLE EGG CURRY - TIFFIN AND TEA
From tiffinandteaofficial.com
EGG CURRY RECIPE, HOW TO MAKE SOUTH INDIAN STYLE EGG CURRY RECIPE
From flavorsofmumbai.com
CURRY - WIKIPEDIA
From en.wikipedia.org
QUICK SOUTH INDIAN EGG CURRY #EGGCURRY #SOUTHINDIANCURRY
From foodfashionparty.com
SOUTH INDIAN EGG CURRY FROM RICHA AT MY FOOD STORY
From foodloversdietitian.com
SOUTH INDIAN EGG CURRY | LISA'S KITCHEN | VEGETARIAN RECIPES
From foodandspice.com
5 NORTH INDIAN EGG CURRY RECIPES YOU MUST TRY
From cubicsats.com
CHETTINAD EGG CURRY RECIPE | SOUTH INDIAN EGG CURRY RECIPES
From indianhealthyrecipe.com
SOUTH INDIAN EGG CURRY | BEST EGG CURRY RECIPE | TOP EGG MASALA …
From youtube.com
FROM EGG DOSA TO BAGARA EGG CURRY : 5 SOUTH INDIAN EGG RECIPES …
From food.ndtv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love