Friday, December 23, 2011
Nadan Egg Curry
This is a great dish to serve at dinner and goes well with a variety of breads. I used ground coconut in this dish but the traditionally coconut milk is used. In Kerala this might be even served for breakfast.
Hardboiled eggs - 4
Coconut Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry Leaves 3 or 4
Onion - 1 chopped fine
Green chillies - 1 chopped fine
Ginger and garlic paste- 1 tbsp
Tomato -1 medium sized chopped fine
chilli pwd - 1/2 tsp
coriander pwd - 1 tbsp
turmeric- 1/4 tsp
pepper a pinch
garam masala - 1/4 tsp
coconut about 2 tbsp ground to a paste or 1/2 cup coconut milk
salt to taste
Heat oil, add mustard seeds and curry leaves.
Once it splutters add onion, saute well.
Add ginger garlic paste and tomato.
Add the chilli pwd, coriander pwd, turmeric pwd, pepper, garam masala and salt and 2 tbsp water, fry well
Adding water keeps the masala from burning.
Once everything is well cooked add the coconut milk or ground coconut(this is what I used)and eggs, cook on low heat.
Serve with rice, appams or parathas.