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Monday, 11 February 2013



 Egg curry with steamed rice 

My aunt taught me this southindian recipe.my kids love this curry becoz it has less chillies and have an appetizing color.you can serve this with steamed rice,naan,dosa,bread anything.you can do this with minced meat too 


for paste:

Green chillies-4nos


Poppy seeds-1tsp

Grated fresh coconut-1 cup


Grind above ing with some water 

for curry:

Egg-4 nos* or Minced meat-1 cup(for meat curry)

Oil-2 tbsp

Mustard seeds-1tsp

Curry leaves-5 nos

Onion-1 chopped

Tomato-1 chopped

Lemon juice-1 tbsp

Coriender leaves-to garnish

Salt to taste

Indian curry powder-1 tsp**


            In a wok heat oil add mustard seeds when it pops up add curry leaves and make them splutter add chopped onion saute well then add tomato chopped when the tomato cooked well add minced meat(optional) saute well till it turns color add ground paste,curry powderwater and salt stir them, close lid and cook till meat cooks well and oil gets seperated break in eggs one by one and cook closed(do not stir in between) when the eggs cooked well remove from stove and add lemon juice and transfer to a serving dish garnish with coriander leaves eat the peppy hot curry with steamed rice.

* can use hard boiled eggs 

** Indian curry powder-grind 2 cinnamon sticks,1cardamom,2cloves.  


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I am a full-time food blogger and I have great passion over baking and exploring the world cusine. I am taking baking and cooking classes for the beginners in Madurai.

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