Egg Curry

Topic started by Sukanaya (@ pcp01173969pcs.roylok01.mi.comcast.net) on Wed Sep 18 19:03:22 .


I need a good Egg Curry recipe please!

Hi Sukaya,
the recipe I'm going to give u is traditional Indian Muslim egg curry. When women give birth this egg curry will be given to them. This can also be eaten by anyone. It's very delicious.

In the original recipe we use a lot of small onions, black pepper, coriander seeds, cummins, fennel, garlic & tumeric powder. Using ammi, grind all the above said ingredients. Pour little gingerly oil in a pot. Add some mustards & fenugreeks to the oil. And add in the grinded ingredients. Fry util fragrance. Pour in tamarind juice, stir & let the gravy boil. Break in the eggs & let it to be cooked. Add salt & off the gas.

Nowadays we do not use ammi to grind. Instead use powdered ingredients. Given below is the modified recipe.

MOZHAVANI

INGREDIENTS
Eggs - 2 to 3
A handful of Small onions - Cut into halves
Garlic - 4 to 5 cloves crushed
Ground Pepper - 2 tblsp
Coriander powder - 2 tblsp
Cummin powder - 1/2 tblsp
Fennel powder - 1/4 tblsp
Tumeric powder - 1/4 tblsp
Curry leaves
Gingerly Oil
Tamarind juice
Salt

RECIPE
Mix the pepper, tumeric, coriander, cummin & fennel powder w/a little water, to a paste.
Pour little bit of gingerly oil in to a pot. Put in some mustards & fenugreeks. Add the garlics & onions & fry for a while until fragrance. Put in the curry leaves. Add in the paste & mix well. Pour in the tamarind juice & salt & stir. The thickness of the gravy is up to u. When the gravy boils break in the eggs, & let to be cooked. Serve hot w/rice.

The second recipe is one of the easiest. We use uzhunthu/urad dhal. Uzhunthu is cooling. So we don't cook this during cold weather.

UZHUTTAM PARUPPU W/EGG
Uzhunthu - 2 handful
Eggs - 2 to 3
Garlics - 3 to 4 cloves crushed
Onion - 1/2 or 1 sliced
Dried chilies - 2 to 3
Curry leaves
Mustards
Salt

RECIPE
Cook the Uzhundhu & garlic w/ some water. U may also use pressure cooker.
When the uzhundhu is cooked, leave it cool. Use a blender to grind the dhal into a smooth paste. If u prefer it to be coarse, grind for 1 to 2 seconds only.
Pour it in a pot. Add some water & let it to boil. Break in the eggs & let it to be cooked. The gravy will thicken very fast. So add a lot of water b4 breaking in the eggs.
Meanwhile heat up the frying pan. Pour in some oil. Put in the mustard seeds. Add the onions & fry until it turns golden brown. Then add the dried chilli & curry leaves.
When the eggs r cooked add in 'thalippu' & stir well. Add some salt to it.

1 whole onion and couple of chilli peppers - cut into small pieces.
Prego pasta sauce (preferably garlic flavored).
Pour some oil into the pan, fry the chillies+ onions. Add 1/2 to 1 cup of pasta sauce and let the mixture stay hot for 5 mins, but dont let it boil. Now break and pour in 2 eggs. Add salt to taste. Turn up the heat and stir well. When fully cooked the eggs should be loose and not as a big mass.
Stuff it inside a tortilla or bread slices.

Hi,
Here is a recipe I use. It's very similar but I boil the eggs with their shells on in water for ten minutes. Then I peel the shells off, cut the egg in half,lengthways, and add to the curry sauce
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