Mangalorean Egg Drop Curry | Coconut based Egg Curry

316
Coconut based egg curry

Mangalorean Egg Drop Curry is a flavourful coconut based curry.

Eggs are a rich source of protein and can be cooked in variety of ways. Egg recipes on this blog are Stuffed Masala Eggs, Dhaba style Egg Curry, Batata Anda, Egg Spinach Wrap, Malvani Egg drop curry, Egg Potato Curry and Boiled egg Sandwich. For Mangalorean Egg Drop Curry, eggs are broken and dropped into the boiling coconut curry and allowed to cook in the curry. This curry tastes great with plain rice , ghee rice, neer dosa  etc. Here’s the recipe:

Ingredients

5 eggs (ande)
¾ cup grated coconut (nariyal)
5 dry red chillies (sookhi laal mirch)
1 tbsp coriander seeds (dhaniya)
1 ½ tsp cumin seeds (jeera)
1 tsp mustard seeds (rai)
7 to 8 fenugreek seeds (methi daana)
1 inch piece of cinnamon (dalchini)
3 to 4 cloves (laung)
1 tsp turmeric powder (haldi)
Few curry leaves (kadi patta)
3 cloves of garlic (lehsun)
2 onions (pyaaz)
3 tsp coconut oil (nariyal ka tel)
Salt as per taste (namak)
2 tbsp chopped coriander leaves (hara dhaniya)

Coconut based egg curry

Method

  • Heat a pan.
  • Add a teaspoon of coconut oil.
  • Add red chillies and roast them on low flame.
  • Remove and keep aside.
  • Next dry roast coriander seeds, cumin seeds, ½ tsp mustard seeds, fenugreek seeds, cloves and cinnamon one by one.
  • Remove and keep aside.
  • Now, transfer all the roasted ingredients to a mixer jar.
  • Also add 1 sliced onion, 3 cloves of garlic, grated coconut, tamarind, turmeric powder and few curry leaves.
  • Add ½ cup water and blend to a fine paste.
  • Keep the masala paste aside.
  • Now, heat a pan. Add 2 tsp coconut oil.
  • Add ½ tsp mustard seeds.
  • When the seeds start crackling, add curry leaves and 1 finely chopped onion.
  • Saute and cook for few seconds.
  • Now, add the ground masala paste.
  • Add water as per the desired consistency.
  • Add salt and give a good mix.
  • Cook covered for few minutes till the curry comes to a roaring boil.
  • Now, break the eggs and drop into the boiling curry.
  • Cook covered for 5 to 7 minutes.
  • After 7 minutes, when the eggs are cooked properly, open the lid of the pan.
  • Garnish with chopped coriander leaves.
  • Serve hot with Neer Dosas.

Note:

  • I have used coconut oil for cooking. However, instead of Coconut oil, any oil can be used.
  • I have kept the consistency of the curry thick as I served it with neer dosas.

WATCH RECIPE VIDEO:

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.