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Simple Egg Potato Curry!
I am getting so many request from my readers to post more egg curry recipe. Sorry I couldn’t get to it so far. Today something reminded me of those request, so decided not to postpone it anymore.
While I write this, I am remembering my teen days, the very first time I tried this recipe, my mom was dictating me. So indeed this recipes is a treasure for me. This is yet another staple curry recipe from my mom’s cookingrepository.My mom is the best cook ever…I have said it a million times here, but I can’t stop saying it! Of course all mom’s out there are best cook.You know why? yes they never fails to infuse it with secret ingredient, lots of love and care.:-) When I started cooking of my own, this isone recipe I makewhen we have unexpected guest.
Hard-cooked eggs and potatoes cooked with whole Spices, onions, and tomatoesand stewed in coconut milk.This pairs well with almost everything,appams,noolappam /string hopper,Kerala parotta,ney pathiri,roti/chapati,puttu, or with steamed rice, ghee rietc…Here you go my mom’s recipe for you to try!… Enjoy!
Other Egg Recipes You Might Also Like:
Kerala Style Egg-Mutta Roast
Sali Par Egg -Egg on Potato Straws
Egg Kurma-Korma
Poached Egg Stew
Egg-Mutta Aviyal – Egg in Thick Cooconut Gravy
Mutta-Egg Curry
How to make Egg Potato Curry Recipe – Kerala Style Egg-Mutta and Potato Curry Recipe
Egg Potato Curry Recipe-Kerala Style
5 from 1 vote
Course: Side Dish
Cuisine: Indian,Kerala
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Servings: 4 -6
Calories:
Author: Sangeetha
Simple and Easy Egg Potato Curry! Hard-cooked eggs and potatoes cooked with whole Spices, onions and stewed in coconut milk.
Print Recipe
Ingredients
- Eggs : 6
- Potato : 1 large cubed
- Onion : 1 large thinly sliced
- Ginger : 1/2" inch small piece or 1 tbsp crushed
- Garlic : 6 cloves crushed
- Green Chillies : 2-4 or to taste crushed
- Thin Coconut milk - 2nd extract /Randampaal : 2 cup
- Thick Coconut milk -1st extract /Onnampaal : 1/2 cup
- Optional - Cashew Paste : 1/2 tsp take 6-8 cashew soak it in hot water for 10 mins and grind to fine paste
- Coconut Oil /Cooking Oil : 1 tbsp
- To Grind :
- Turmeric Powder : 1/4 tsp
- Red Chilli Powder : 2 tsp or to your spice tolerance level
- Coriander Powder : 1 tbsp
- Whole Black Pepper powder : 1/4 tsp
- Fennel Seeds : 1/4 tsp
- Cinnamon : 1 " stick
- Cardamom : 2 pods
- Cloves : 2
- Mace : 1
- For Tempering :
- Mustard seeds-1/2 tsp
- Shallots /Red Small Onions : 1 tbsp sliced
- Curry leaves : 1 sprig
- Coconut Oil /Cooking Oil : 1 tbsp
Instructions
Boil the eggs with some salt, deshell and keep it aside.(Note : Adding salt prevents the egg from breaking)
Grind the all the above listed ingredients "To Grind" to fine paste and set it aside.
Heat coconut oil or cooking oil in pan, when its hot, Add crushed green chilles and saute for a minute.Now add sliced onion and little salt to taste; statue till it turns to translucent and light brown in color.Add crushed ginger and garlic, saute till the aroma rise.
Reduce the fire to low and add the grounded masala paste and saute till oil separates.
Increase the fire to medium-high and add cubed potato and thin coconut milk.Cover and cook till done.
Add the cashew paste with thick coconut milk and mix well (Note : This step is purely optional, it enhance taste & also give a rich flavor.)
Now reduce the fire to low, add the cashew mixed thick coconut milk and bring to a boil.
Halve the boiled eggs and add to the gravy. Remove from fire.
Heat oil in another small frying pan and add mustard seeds; let it splutter. Add sliced shallots and curry leaves,saute till it turns golden brown. Add to the curry, cover and keep aside for 10 minutes before serving, so that eggs absorbs spices...Serve hot & Enjoy!
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Hope you will try and enjoy this Simple and Easy Kerala Style Egg Potato Curryas much as we did. Do let me know what you think.
Happy Weekend!
Sangeetha
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