It is very easy, authentic, traditional and simple dish
of South India. I have already posted many other egg recipes. Normally
chettinad dishes are spicier than other continent dishes. It depends on your taste;
you should increase or decrease your spices.
I love eggs in any forms. This goes well with
steamed rice/ biryani/ pulav/ chapatti/ roti… I hope you will give this a try
and let me know how it turned out for you.
Ingredients
Boiled Eggs – 6
Finely Sliced Onions - 1cup
Finely Chopped Tomato – 1 cup
Ginger garlic Paste – 1 tsp
Red Chilli Powder – 2 tsp
Coriander Powder – 1 tsp
Cumin Powder – ¼ tsp
Pepper Powder – ¼ tsp
Turmeric Powder – ¼ tsp
(To
Temper)
Cloves – 3
Cinnamon Sticks – 2
Cardamom – 2
Curry Leaves – few
Bay leaf – 1
Chopped Coriander Leaves – few
Oil – 2 tsp
Method
Boil the eggs and slice into two halves.
Heat oil in a pan, temper with all the ingredients
which are under” to temper”
Add sliced onions, salt and saute on a medium flame
till it becomes mushy.
Then add ginger garlic paste and chopped tomatoes
and fry for about 5 minutes.
Now add all the spices listed above one by one and saute well till the masala is well blended.
Add the boiled eggs and mix lightly and sprinkle
some water. This help to absorb the masala well with eggs.
Finally add the chopped coriander leaves and switch
off the flame.
Serve this delicious egg varuval with
pulao/roti/rice…
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