´ Roochis: Egg Stew

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Egg Stew

Boiled eggs are added to thin spiced coconut sauce which goes well with Idiappam and Appam and garnished with fresh cilantro leaves.

Ingredients :
  • Eggs : 5 Nos
  • Onion : 1 No (finely chopped)
  • Tomato : 1 No (finely chopped)
  • Fennel seeds : 1/2 tsp
  • Mustard seeds : 1/2 tsp
  • Turmeric : 1/4 tsp
  • Salt to taste
  • Cilantro for garnishing

To grind :
  • Coconut : 4 tbsp
  • Fennel seeds : 1/4 tsp
  • Chilli powder : 1/2 tsp
  • Green Chillies : 3 Nos.
  • Ginger : 1/2 inch
  • Garlic : 3 pods
Method of preparation :
  • Boil water in a vessel and add egg and cook for 10 min. Drain hot water, run cold water on eggs and remove skin and cut into half - keep aside.
  • Grid the ingredients listed above for grinding. Make it as fine paste as possible.
  • Heat oil in a pan, add mustard and fennel seeds once they are done add onions and fry till golden brown
  • Add tomatoes and cook till it turns mushy, now add the ground mixture, turmeric, salt, lots of water and let it boil for 10 to 12 min.
  • The sauce should be watery a little thicker than rasam, adjust water accordingly, check taste and add boiled eggs and garnish with cilantro. Close it with a lid and keep it aside for 5 min before you serve.
Note : Garnishing with fresh cilantro leaves gives a nice taste and aroma to the stew
Also Known as : Egg curry for idyappam, Egg stue, sauce for idiyappam, side dish idiyappam

1 comments:

Priya said... March 25, 2011 at 12:22 PM  

Slurp,fingerlicking egg stew..just drooling!

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