I love eggs in any dish. I have a book named “Egg recipes” by Mrs S. Malika Badrinath. It is a treasure of egg recipes. I tried many recipes from this book and loved them all. The name of this dish is given as “Andhra egg curry”. I am not sure if it is an authentic Andhra recipe or something prepared on the similar lines of any other Andhra curries. So I chose to ignore that name :).
This curry had an amazing taste. Even while cooking it, the aroma was too good. The entire house was filled with the aroma.
Ingredients: Eggs(boiled) 3 Onion 1 Garlic pods 1 (if using Indian garlic, use 2-3) Tamarind extract(thick) 1/2 tea spn Sambar powder( recipe given below ) Mustard seeds 1/2 tea spn Chana dal 1/2 tea spn Urad dal 1/2 tea spn Curry leaves 4-5 Coriander leaves 3-4 strands Salt
Sambar powder Red chilies 4-5 Coriander seeds 1 tea spn Urad dal 1 tea spn Chana dal 1 tea spn Dry coconut 1 tbl spn Oil 1 tea spn Mustard seeds 1/2 tea spn Fenugreek seeds 1/2 tea spn
Method: Remove the shell of eggs and put some slits on it. Heat oil and fry the sambar powder ingredients(except mustard and fenugreek seeds). Dry roast mustard, fenugreek seeds. Powder them coarsely. Heat oil and add mustard seeds. When they start popping, add urad dal, chana dal and curry leaves. Add chopped garlic, onions and fry till they are translucent. Add tamarind extract, sambar powder and 1 cup water. Add the eggs, salt, chopped coriander and cook till the gravy becomes thick. Serve with chapathi.
Serves : 2 Preparation time : 30mins
Few days back I had posted a recipe for poha masala . I had mentioned in the post that this masala is very popular at our native and used in many of the dishes. Many people call it as “Kumta masala” as this is readily available in Kumta .
This is my aayi’s own recipe. She had played around with green peas and this was one amazing result. I love this very much, I tried replacing poha masala with other masalas but somehow I liked this version very much. Even my husband, who is not a great fan of peas, liked it very much. I know few of you tried poha masala, if the masala is still remaining, give it a try and I can bet, you will become a big fan of this dish.
Ingredients: Green peas(do not use fresh ones) 1 cup Onion(chopped) 1/2 cup Coconut 1 tbl spn Mustard seeds 1/2 tea spn Asafoetida a pinch Turmeric a pinch Green chilies 2-3 Sugar 1/2 tea spn Poha masala 1/2 tea spn Oil Curry leaves 4-5 Salt
Method: Soak the green peas in water overnight. Pressure cook them with enough water (3-4 whistles in the cooker, use the lowest vessel for peas when cooking with other things). Heat oil and add mustard seeds. When they start popping, add green chilies, curry leaves, asafoetida. Fry for sometime, add onion, turmeric and fry till onions turn translucent (do not make them brown). Now add cooked peas, coconut and cook for around 7-8mins. Add sugar, salt and poha masala. Cook for 2-3mins. Serve as a side dish with rice and any daal/sambar.
Serves : 2-3 Preparation time : 30mins
