EGG DROP CURRY RECIPE

 

 

EGG DROP CURRY RECIPE
A Perfect Recipe for Egg Lovers
Easy	30 minutes	Lunch	05 Servings

Egg drop curry is one of the south indian traditional dish. We can make different styles of egg curry but this one is unique. This recipe calls for simple ingredients from our kitchen. When you are bored and thinking what to cook definitely you can try this recipe it won't take much of your time. This curry is sure to appeal all egg lovers.		INGREDIENTS  CURRY BASE Tamarind – Lemon size Turmeric powder – 1/2 Tsp Chilli powder – 2 Tsp Coriander powder – 2 Tsp Coconut paste – 4 Tbsp Salt – As per taste Curry leaves – Few  EGG DROP CURRY Oil – 3 Tbsp Fenugreek – 1/2 Tsp Cumin seeds – 1/2 Tsp Garlic – 3 N'os (Chopped) Curry leaves – Few Shallots – 15 N'os(Thinly sliced) Green chilli – 2 N'os Tomato(Medium size) – 1(chopped) Turmeric powder – 1/2 Tsp Chilli powder – 1Tsp Coriander powder – 1Tsp Eggs – 4 N'os  Water – 3/4 cup Salt – As per taste Coriander leaf – Few

TIPS TO GET THE EGG DROP CURRY PERFECT 1. Garlic is an important ingredient to enhance the flavor of our curry. 2. We can also use onions to replace shallots but those tiny sliced shallots adds up flavor to the curry. 3. Drop the eggs one by one carefully into the curry, Don't stir the curry immediately let the eggs cook for 4-5 minutes. 4. For the coconut paste grind the coconuts nice and smooth. 5. You can adjust the spice powder as per your taste. 6. Fresh curry leaves and coriander leaves gives a unique aroma to the dish.

INSTRUCTIONS 1. To prepare curry base take a bowl add Tamarind extract of 1 lemon sized tamarind. Add turmeric powder, chilli powder, coriander powder, smooth coconut paste, salt and some curry leaves. 2. Heat a kadai add oil, fenugreek, cumin seeds let it splutter then add finely chopped garlic, curry leaves and shallots. Saute until they turn golden brown.  3. Add slited green chilli and tomato saute until they get mushy. Add turmeric powder, chilli powder, coriander powder, salt and saute well to get rid of the raw smell. 4.  Once the oil start seperating from the masala add the curry base and some water let it boil for 5 mins on medium flame, then crack open the eggs into curry. Drop them in such a way that there is enough space around the eggs to cook. 5.  Don't stir the curry at this point just cover the kadai and let the eggs cook for 4 minutes. Off the stove once the eggs start floating at top of the curry. 6.   Check for salt and garnish with some coriander leaves. 7.   Enjoy the simple egg drop curry with Hot steamed rice or dosa.