Ingredients
Recipe Courtesy – Annammachedathi Special
- Eggs – 6 – 8, hard-boiled
2. Coconut oil – 1.5 tbsp
Mustard seeds – 3/4 tsp
Curry leaves – 1 sprig
3. Onion – 3/4 cup, thinly sliced and halved
Ginger – 2 tsp, thinly sliced
Green chilies – 2 – 3, slit
Tomato – 1 small, chopped
4. Turmeric powder – 1/2 tsp
Chilli powder – 1 tsp
Kashmiri chilli powder – 1.5 tsp
Coriander powder – 1 tbsp
Meat masala powder – 1.5 tsp (I used Eastern meat masala powder)
5. Grated coconut – 3/4 – 1 cup, ground to a very fine paste
6. Garam masala powder – 1/2 – 3/4 tsp (I used homemade)
7. Hot water – 1.5 cups
Kudam puli / cocoum – 1 small
8. Salt – To taste
Method
Heat coconut oil in a kadai over medium-high heat. Splutter mustard seeds and fry curry leaves. Add onion, ginger, green chilies and sliced tomato. Saute until onion turns soft. Add the spice powders numbered 4. Cook over low heat until their raw smell disappears. Add ground coconut paste. Mix well. Add hot water and salt, to taste. Add a tiny piece of kudam puli to the gravy (if the gravy tastes very sour, take it out after cooking for a few minutes). Bring to a boil over medium-low heat. Make gashes on the eggs and add to the gravy. Cook for two minutes over low heat. Taste-check for salt. Add a few curry leaves and garam masala powder. Mix well and switch off. Serve after 20 minutes. It goes well with appam, idiyappam and pathiri.
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