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Monday, February 27, 2012

Egg in Coconut Gravy

As the name suggests Egg in Coconut Gravy is a southern cuisine mostly Kerala based and like other egg curry nothing new easy to prepare just the main gravy is made out of coconut and its very thick yet spicy one. You can serve with fine grained rice

Ingredients as follows:
  • Coconut milk - 1 cup
  • Boiled Eggs - 10
  • Oil - 3 tbsp
  • ChoppedOnions - 5 medium
  • Curry leaves - 15
  • Turmeric powder - 1 tsp
  • Coriander powder - 2 tsp
  • Red chilli powder - 2 tsp
  • Ginger-garlic paste - 2 tbsp
  • Tamarind pulp - 2 tbsp
  • Salt to taste
  • Fresh coriander leaves for garnishing

Method of Preparation:
  • Heat oil in a pan and add chopped onions
  • Once the onions turn brownish add curry leaves, turmeric powder, red chilli powder, coriander powder, ginger garlic paste and 1/2cup water to form the gravy
  • For the tamarind pulp keep the tamarinds in hot water for 10-15 min and then extract the pulp
  • Now add this pulp in the gravy and blend the whole prepared gravy till now in a blender to make a smooth one
  • After blending pour in a pan and again heat it on flame, when heated add coconut milk and salt
  • Now vertically cut the eggs in two halves and place on the serving dish and pour the cocnut gravy on the eggs
  • Serve hot garnished with coriander leaves

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