Tag Archives: egg curry

Egg Omelette curry / Muttai Omelette Kulambu

Standard

Egg Omelette Curry is a mouth watering dish and is favorite for all those who love eggs. Usually this curry is made with the leftover omelette. But my grandma use to make this at times, when she cooks. She happens to cook rarely, but the flavor and the taste of the dish would be great. It goes out well with steamed rice but I have accompained this with Cauliflower rice. Let us move on to the recipe…

Egg Omelette Curry / Muttai Omelette Kulambu

Egg Omelette Curry / Muttai Omelette Kulambu

Ingredients:

  • Egg Omelette – 4 nos
  • Onions – 2 nos
  • Tomato – 1 no
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves – a string
  • Chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 ½ tsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Prepare egg omelette.
  • Peel and chop the onions, Crush them in mixie or blender just for a second.
  • Chop the onions.
  • Heat oil in a kadai, add mustard seeds, black gram and curry leaves. Wait till they crackle.
  • Add in the onions and cook till they are transparent.
  • Add in the tomatoes and cook till they are mushy.
  • Add in all the spice powders along with the salt and cook till the raw smell goes off.
  • Pour in a cup of water , cover and bring it to boil.
  • Drop in the egg omelette’s one by one, cover and cook till the oil separates and floats on the top.
  • Keep in low flame, till the required consistency comes.

Serve hot with steamed rice.

Note: I have made it to semi-gravy, since I accompanied it to cabbage rice.

Egg Chukka / Egg Gravy

Standard

This egg chukka is a special and I have adapted it the same way of mutton chukka. This goes out well with any variety rice, briyani or pulav’s. I have accompanied this with the chicken rice. The taste was delicious and color was attractive, so kids loved to have this. Let us move on to the recipe…

Egg Chukka / Egg Gravy

Egg Chukka / Egg Gravy

Ingredients:

  • Boiled Eggs – 5 nos
  • Onions – 2 nos (medium sized)
  • Tomato – 1 nos(medium sized)
  • Cloves – 3 nos
  • Cinnamon – 1 “inch stick
  • Star Anise – 1 no
  • Cardamom – 1 no
  • Curry leaves – a string
  • Ginger-garlic paste – 1 ½ tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Garam masala – 1 tsp
  • Salt to taste
  • Gingelly oil – 3 tsp

Preparation:

  • Peel the boiled eggs and halve them.
  • Peel and roughly chop the onions. Pulse or pound them.
  • Finely chop the tomatoes into small pieces.
  • Heat oil in a kadai, add in the cloves, cinnamon, cardamom, star anise and curry leaves. Wait till they crackle.
  • Add in the chili powder and coriander powder, cook till they turn black in color. Be careful they should not be burnt, so make this process in low flame.
  • Add in the ginger-garlic paste and cook till they turn color.
  • Add in the onion and cook till they turn golden brown.
  • Add in the tomato and cook till they turn mushy.
  • Add in the garam masala and salt, cook till the raw smell goes off.
  • Pour in two cups of water, cook and bring it to boil, till the raw smell goes off.
  • Remove the lid and keep in medium flame, wait till the gravy thickens.
  • Add in the eggs, sprinkle little gravy over the egg and cover with the lid. Keep in medium flame, wait till it become thick gravy.
  • Transfer it to a bowl, gently and garnish with coriander leaves.

Serve hot.

500th POST – Spicy Shahi Egg Masala

Standard

A very easy, less time consuming with a common basic ingredient (EGG), attractive color (brown), very good texture (thick), very attractive (Color), wonderful aroma (blend of spices),  delicious (spices and egg) – It’s my 500th post “SPICY SHAHI EGG MASALA”. Thanks all for your support and do support me 🙂

This Egg masala goes out well with variety rice, Briyani’s and pilaf (pulav). Also it goes out well with any Indian Bread. My son being an all time favorite of egg, made me try out different egg recipes. The boiled egg when get induced in this masala, it gives out a very good taste, aroma and also its color attracts everyone. Let us move on to the recipe…

Spicy Shahi Egg masala

Spicy Shahi Egg masala

Ingredients:

  • Hard Boiled Eggs – 5 nos
  • Onions – 3 nos(medium sized)
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Red chillies – 4 nos
  • Shahi Jeera – ½ tsp
  • Coriander seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Garlic – 6 cloves
  • Ginger – 1 “ inch stick
  • Cardamom – 1 no
  • Peppercorns – ½ tsp
  • Cloves – 3 nos
  • Cinnamon – 1”inch bark
  • Oil – 1 tbsp
  • Lemon juice – 1 tsp

Preparation:

  • Heat a tsp of oil in a kadai. Add in the cumin, fennel, coriander seeds, red chilli, cloves, shahi jeera, cinnamon, cardamom, peppercorns, ginger and garlic and cook till the raw smell goes off.
  • Bring them to room temperature and grind it to a fine paste by adding little water.
  • Finely chop the onions.
  • Heat oil in a kadai, add ¼ tsp of cumin seeds and curry leaves. Wait till they crackle.
  • Add the onions and fry till they are transparent.
  • Add the turmeric powder, ground masala and salt. Cook them till the raw smell goes off.
  • Pour in a cup of water, let it boil.
  • Slit the boiled eggs and add them in the masala, cover and cook till the masala thickens.
  • Pour in the lemon juice, stir and cook for 2 mins.
  • Transfer it to a bowl and garnish with finely chopped coriander leaves.

Note: Gently slit the sides of the eggs. Make sure that the eggs should not break while stirring.