| Ingredients-1 | |
|---|---|
| 4 no | Eggs |
| 2 nos | Onions (finely chopped) |
| 1 nos | Tomato (finely chopped or crushed) |
| 1 no | Bay leaf |
| ¼ tsp | Cumin seeds |
| 2 stks | Curry leaves |
| ¼ tsp | Turmeric powder |
| ½ tsp | Chilli powder |
| 1 tsp | Coriander powder |
| Salt to tate | |
| 2 tsp | Oil |
| Coriander leaves for garnishing |
| Ingredients-2 | |
|---|---|
| ½ cup | Grated coconut |
| 2 nos | Cashew |
| 1 tsp | Pottukadalai |
| Ingredients-3 | |
|---|---|
| 2 no | Green chilli |
| 1 no | Clove, cardomom and cinnamon |
| ¼ tsp | Sombu |
| 3 clove | Garlic |
| 1 inch | Ginger |
Instructions
Grind the lict in table 2 and table 3 into smooht paste seperately
Hard boil the eggs, peel and skin and keep aside. Now heat ghee and oil in a pan, add bay leaf, cumin seeds and curry leaves. Let this sizzle for some time and add the ground chili paste and fry over low flame till the raw smell goes away.
Then add chopped onions to this fry for another 5 minutes to brown them. Now add the chopped tomatoes and cook till soft. Add the turmeric powder, red chili
powder, coriander powder and salt. Fry this masala for 3 minutes or till the oil leaves the sides. Add the coconut cashew paste along with little water (adjust water accordingly) and boiled eggs. Simmer for 4 minutes and garnish with coriander leaves. Goes well with idlis, dosais, chappatis or rather with any kind of tiffin.
9 Comments
Cornstarch, picture perfect!! partha udanay sapta thirupthi! its been a long time and am glad that you are back. Thanks for sharing this tempting recipe, adding bulls eye to kurma?? that’s something new to me but pondering over as to why not? we actually scramble them when the kurma is boiling. Anyways hats off to your wonderful presentation.
The top most of left shows newly added recipe. the thumbnail of the pic looked like mams recipe pic… good job..
Cheers
Busy Bee
Wow!! nice presentation.
hi, can u please tell me how to peel the boiled eggs perfectly , without damaging the egg itself? thanks.
Eathealthy, boil the eggs with a pinch of salt and 2 drops of oil. Switch off after 10 mins and leave it until the water gets warm. Break only at the top of the egg and remove the outer layer, u will get perfect eggs without pinching the whites…
Have a great day
Hi, add some salt to the water when you boil the egg. After boiling transfer eggs in to cold water. you can easily remove the shell.
Immediately transfer the eggs under running water – Tap water…. and leave it for few mins… Even without adding salt its peels off…. salt water takes time to boil the egg….
Cheers
Busy Bee
Cornstarch, awesome presentation. Keep going…
Have a great day
hai cornstarch…u no wat?…dis luks very much lik mullai aunty way of recipe presentation…trust me…ur recipe n d presentation both luk really really gud…delightful…