Tuesday, March 26, 2013
Easy egg curry with coconut milk / தேங்காய் பால் முட்டை குழம்பு
Ingredients Serves 4
Eggs - 4 (can use boiled egg also)
Coconut milk / cream - 1 can / 400 ml or fresh coconut milk
Water - 2 cups
Tomato,chopped - 1/2,Medium
Pearl onion / small onion,peeled - 10 heads
Dry red chili,slit in the center - 2
Red chilly powder - 1 1/4 tbsp or according to taste
Curry leaf - 1 stem
Mustard seeds - 1/4 tsp
Coconut oil - 2 tbsp or can use regular oil
Roasted gram dal powder - 2 tbsp (optional) To know how to make it Click here
Salt as needed.
Heat oil in a pan and add the mustard seeds.
Once it pops add the curry leaf and the pearl onion and fry for 2 mins.
Add the chopped tomato and cook for 5 minutes and smash the tomato using the spoon.
Put the heat in medium ,add 1/4 cup of coconut milk,1 cup water, the chilly powder and the dry red chili and let it cook until it is reduced in half or cook until the raw chili powder smell is gone.
Add the remaining coconut milk, remaining water,salt and eggs and put the heat in low.
If you are not using boiled eggs- then break the eggs directly into the curry (or) if you are using pre boiled eggs, slash the egg whites slightly with a knife and drop them into the curry.
Do not stir if you are using raw eggs.Let the eggs cook for 5 minutes.
If the curry looks very runny , add the roasted gram dal powder and keep stirring in the other hand.
Close the lid and let it cook for 15 minutes in low heat.
Sprinkle with coriander.
Serve hot with rice.
The gram dal powder if not mixed well will form lumps, so use a tea strainer or icing sugar sprinkler to sprinkle and stir at the same time. It gives body to the curry ( a thickening agent). Do not use too much just around 1 - 2 tsp will be enough.
DO NOT cook on high heat, or else the coconut milk will curdle.