This is a simple steamed Egg Curry in Kerala Style. Generally, we add boiled Eggs to the curry to make Egg Curry. We will make a difference here by steaming the Eggs in Idli Molds. Also, you can make the curry with very few easily and readily available ingredients at home. The coconut milk in this dish would give an additional flavor and taste to this curry which you can serve with Roti, Chappati, Rice etc.
Eggs – 4
Coconut Oil – 1 tbsp
Mustard Seeds – 1 tsp
Green Chillies – 2 (sliced)
Curry Leaves – from 1 twig
Cinnamon Stick – 1 inch long piece
Ginger Garlic Paste – 1 tsp
Chilli Powder – 1 tsp
Coriander Seeds Powder – 1 tbsp
Saunf (Fennel Seed) – ½ tsp
Turmeric Powder – 1 pinch
Coconut Milk – ½ cup
Blanched Tomato Puree – from 3 Tomatoes
Grease the Idli mold with some oil. Crack the Eggs carefully and drop one in each mold.
Steam the Eggs for 10 minutes. Open after 10 minutes and keep aside. (I mixed the white and yellow of one Egg reserved for me since I do not like the yellow of the Egg very much)
Heat the Oil in a pan. Crackle the Mustard Seed. Add Green Chillies and Curry Leaves. Sauté them for 30 to 40 seconds.
Add Ginger Garlic Paste, Red Chilli Powder, Turmeric Powder and Saunf Powder, Coriander Seed Powder, Cinnamon sticks and Salt. Mix well. Add 2 tbsp of water and cook for a minute in low flame.
Add the Tomato Puree and cook till the gravy becomes thick.
Add a cup of water. Mix well and simmer for 3 to 4 minutes.
Add the Coconut milk. Mix well again. Adjust Salt. If you feel that the gravy is too thick, add water to suit your requirement. When it comes to a boil, simmer for 2 to 3 minutes.
Add the steamed Eggs and simmer for 3 to 4 minutes more in medium flame.
The Kerala Style Steamed Egg Curry is ready.
You can use home made fresh Coconut milk or you can use Coconut milk made from Coconut Milk Powder. If you are making from Coconut Milk Powder, follow the directions given in the pocket.