´ Roochis: Egg Stew

I post here to keep track of my recipies so that I can refer when I am cooking again

Hope it helps you too!!

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

Slurp,fingerlicking egg stew..just drooling!

Post a Comment

Thank you for dropping by.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated.

Wanna get latest recipes ! Enter your email address:

  © Blogger template edited and banner designed by ROOCHI

Back to TOP