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