Malvani Egg Curry Recipe
Description
Delightfully spicy and aromatic, this Malvani Egg Curry is a treasured dish in every Malvani household. Known for its distinctive use of Malvani spices, this curry is a perfect blend of rich flavors that bring together the warmth of ginger garlic paste, the creaminess of coconut, and the slight tang of kokum. The eggs, with their smooth texture, soak up the curry’s vibrant spices, making every bite an unforgettable experience. Quick and easy to prepare, it’s a perfect side dish for any meal, offering a delightful combination of flavors that will leave you wanting more.
Cuisine
Malvani (Indian)
Course
Side Dish
Diet
Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs (boiled) | 4 |
| Onion (thinly sliced) | 1 large |
| Tomato puree | 1/2 cup |
| Green chilli (chopped) | 1 |
| Ginger garlic paste | 1 tbsp |
| Cashews (soaked in hot water) | 1/4 cup |
| Coconut (grated) | 1/4 cup |
| Red chilli powder | 1 tsp |
| Coriander powder | 2 tsp |
| Malvani masala | 2 tsp |
| Turmeric powder | 1/2 tsp |
| Cumin seeds | 1 tsp |
| Kokum | 1 piece |
| Curry leaves | 1 sprig |
| Oil | 1 tbsp |
| Salt | To taste |
Preparation Time
- 10 minutes
Cooking Time
- 20 minutes
Instructions
-
Boil the Eggs: Begin by placing the eggs in a saucepan. Cover them with water and bring to a boil. Once the water begins to boil, cook the eggs for 15 minutes. You will know they are done when cracks begin to appear on the shell. Turn off the heat and allow the eggs to cool completely. Once cooled, peel the eggs and slice them in half. Set them aside for later.
-
Prepare the Cashew, Coconut, and Onion Paste: In a pan, heat some oil and sauté the sliced onions until they become a golden brown. Once done, remove the pan from the heat. In a mixer grinder, combine the sautéed onions, soaked cashews, and grated coconut. Grind this mixture into a smooth paste and set it aside.
-
Start the Curry Base: In a fresh pan, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add cumin seeds and let them crackle. Add the curry leaves and chopped green chilies, cooking them for about 10 seconds to release their aromas.
-
Add Ginger Garlic Paste: Stir in the ginger-garlic paste and sauté for about 2 minutes until the paste becomes fragrant and the raw smell disappears.
-
Incorporate the Paste: Add the cashew, coconut, and onion paste to the pan and cook for 1 minute, stirring occasionally to combine the flavors.
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Spice It Up: Now, add the red chili powder, coriander powder, turmeric powder, and Malvani masala. Cook the mixture for about 4 to 5 minutes, allowing the spices to blend and become aromatic.
-
Add Tomato Puree: Stir in the tomato puree and cook the curry base for an additional 4 minutes, letting the flavors meld together.
-
Simmer the Curry: Add 1 cup of water to the pan along with the kokum and salt. Stir the ingredients and let the curry simmer for about 10 minutes to allow the spices to deepen and the curry to thicken.
-
Finish with Eggs: Gently add the boiled and halved eggs into the curry. Let them cook in the sauce for 5 more minutes, ensuring they are fully coated in the rich curry.
-
Serve: Once the eggs have absorbed the flavorful curry, serve the Malvani Egg Curry hot with Kerala Parotta and Boondi Raita for a delicious lunch or dinner.
Tips
- For an extra creamy curry, you can add a splash of coconut milk after adding the tomato puree.
- Adjust the spice levels by increasing or decreasing the amount of green chilies and red chili powder according to your taste.
- If kokum is unavailable, you can substitute it with a small amount of tamarind paste for a similar tangy flavor.
Serving Suggestions
This curry pairs beautifully with Kerala Parotta, Chapati, or steamed rice. Serve with Boondi Raita to balance out the heat and add a refreshing element to your meal.
Enjoy the warm and comforting taste of Malvani Egg Curry, an authentic and satisfying side dish that brings the essence of Malvani cuisine straight to your kitchen.
