We have put together a list of 5 South Indian egg recipes that you can try at home.
5 South Indian Egg Recipes Part 5: Muttai Aviyal
India is a country known for its spectacular regional cuisines that are versatile and extensive to the core.
You can see the instant shift of vibrant colors and flavors as we move from one region to another, with different cooking styles, techniques and ingredients.
While North Indian food is an amalgamation of bold spices, South Indian cuisine has a spicy twist with a touch of aromatic seeds, coconut oil and much more. Speaking of South Indian cuisine, it is diversified, with exquisite dishes from Kerala, Tamil Nadu, Telangana, Karnataka and Andhra Pradesh.
From Chettinad recipes to Bagara recipes, South India is known for both non-veg and vegetarian dishes. But did you know it also has a wide variety of egg dishes?
We have put together a list of 5 South Indian egg recipes that you can try at home. In this blog we discuss the fourth recipe:
Well, now is the time to put a fiery spin on your regular egg curry. Chettinad recipes are known for its super spicy flavors. This recipe for Chettinad eggs is made with boiled eggs slathered in a mixture of spices, onion, tomato and coconut milk. Here's the full recipe for you.
Prep time: 10 minutes
Preparation time: 40 minutes
Number of people: 4
Dish type: dinner
2x Baking pan
- 3 tablespoons of oil
- 4 hard-boiled eggs
- 2 tablespoons grated coconut
- 1 teaspoon cumin seeds
- 2 garlic pods
- 4 green peppers
- 2 potatoes, diced
- 6 tbsp tamarind paste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 3/4 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 5-6 curry leaves
- Salt to taste
- Boil the potatoes in a saucepan until half cooked with three tablespoons of tamarind paste in two cups of water.
- Toast the coconut, garlic, cumin seeds, green chillies and turmeric powder.
- Grind the roasted masala with a splash of water into a paste.
- Heat two tablespoons of oil in a pan, add the masala paste and fry for a minute.
- Add three tablespoons of tamarind paste along with red chili powder and salt.
- Stir everything well.
- Then add the potato and tamarind stock and cook for 10-15 minutes.
- Cut the eggs in half and carefully place them in the gravy.
- Cover and let it simmer for about 5 minutes.
- In another pan, heat a tablespoon of oil with the mustard seeds, urad dal and curry leaves.
- Let them crackle for a few seconds and quickly add them to the gravy.
- Serve hot.
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