Kerala Style Egg & Potato Curry

By á-5871

Ingredients

• 1 . Hard boiled eggs – 5
• 2 . Potato – 1 small-medium, cooked & cut into cubes
• 3 . Onion – 1 big, finely sliced
• Green chilli – 4 -5, slit lengthwise
• Ginger & garlic paste – 1 1/2 tsp, each
• 4 . Coriander powder – 1 1/2 – 2 tsp
• Turmeric powder – 1/4 tsp
• Fennel powder (perumjeerakam podichathu) – 1/2 tsp
• Garam masala – a pinch
• 5 . Thick coconut milk – 2 cups ( refer notes)
• Cashew paste – Optional (refer notes)
• 6 . Coconut oil
• Salt
• Curry leaves

Details

Servings 5
Adapted from mariasmenu.com

Preparation

Step 1

Heat oil in a pan&add finely sliced onions&salt. When onion becomes golden brown color, add green chilli&ginger garlic paste. Fry for 2-3 minutes. Add the masala powders&a 1/2 tsp of oil&fry for 3 minutes. Add cooked potatoes&mix well. Add thick coconut milk&bring to boil. Reduce flame to lowest&add hard boiled eggs&cook till the gravy becomes thick, say around 5 mins. Garnish with coriander leaves. Serve hot with palappam, kallappam, puttu&chappathi.

For veg variation: You can use veggies like carrot, beans, cauliflower, green peas etc; Cook the vegetables first&add it along with the potato. Rest of the recipe is same.

Notes: I used potatoes&carrot also for this curry. We need loads of “chaaru” (gravy), so I’ve used 2 cups of coconut milk, you can adjust the qty to suit your taste. Also if you dont prefer a creamy curry, you can use medium thick coconut milk instead of thick coconut milk. To enhance taste&also give a rich flavor, you can add cashew paste also. Mix the cashew paste in coconut milk&add to the curry. To make cashew paste, soak a small handful of cashews in hot water for 5-7 mins&grind them to a smooth paste.