Egg Drop Curry is one among the most common curry prepared among all south Indian families for lunch. There are two versions of Egg Drop curry prepared in my home, now let me share how to prepare the Egg Drop Curry with Coconut, by infusing few spices.
Egg Drop Curry / Udaichivitta Muttai kulambi is very easy and simple to prepare in minutes, that to as I am infusing coconut it gives a wonderful texture to the curry. Apart from lunch this curry goes out well with hoppers (Appam) and string hoppers (Idiyappam) Let me share the recipe…
Egg – 4 nos
Onions – 2 nos
Tomato – 1 no
Ginger (1” inch stick) – 1 piece
Garlic – 6 cloves
Cinnamon –1 stick
Coconut pieces or grated – a handful
Mustard seeds – ¼ tsp
Cumin seeds – ½ tsp
Curry leaves – a sprig
Fennel / Perunjeeragam – 1 tsp
Turmeric powder – ¼ tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Coconut oil – 2 tbsp
Salt to taste
Making of Egg Drop Curry / Udaichivitta Muttai Kulambu –
Peel and finely chop the onions and tomatoes.
Take ginger, garlic, cinnamon stick, coconut pieces, ¼ tsp of cumin seeds, fennel seeds and gring them to a fine paste by adding little water.
Heat oil in a kadai, add mustard, split black gram, leftover cumin seeds and curry leaves, wait until they crackle.
Add the onions and cook until they start turning golden brown in color.
Add the tomatoes and cook until they turn mushy.
Add all the spice powder followed by salt and cook until the raw smell goes off.
Pour the ground coconut masala, cook until the raw smell goes off.
Pour 1 to 2 cups of water, cover and bring it to boil.
Remove the lid, once starts boiling, break the eggs carefully to it. Do not stir.
Cover and cook for 5 mins or until the egg is cooked.
Remove the lid, cook in medium flame until the curry thickens and the oil floats on the top of the curry.
Serve hot with steamed rice or Hoppers (appam) or String Hoppers (idiyappam).
Mutta Curry or Egg Gravy or Egg Roast goes out well with Toasted bread, plain bread, Idiyappam, Appam, Idly or Dosa. Also this can be served with any variety rice or pulav’s. I have made it to a semi-gravy consistency, if you need it to be more gravy you can remove it from the flame, when you get the right consistency. Let me share the recipe…
Frittata is an egg-based Italian dish similar to an omelette with few more ingredients like veggies or meat or pasta, based on one’s flavor. The word frittata means “fried” which means the eggs are beaten fried in skillet with fried potatoes.
I have named it as Indian Frittata, since I have induced few basic Ingredients spices like chili powder, cumin powder and garam masala to flavor the frittata. This goes out good for breakfast. Let us move on to the recipe…
As of Friday, I am taking it to Fiesta Friday #109 hosted by Angie@thenovivegarderner. Been long time and now I am to party.
Eggs – 2 nos
Milk – 1 ½ tbsp
Potato – 1 no (medium size)
Carrot – 1 no (medium size)
Green chilies – ½ no
Onions – ½ no (medium sized)
Tomato – ½ no (medium size)
Chili powder – ½ tsp
Cumin powder – ½ tsp
Garam Masala – ½ tsp
Cheese cubes – 1 no (20 gm)
Coriander leaves – 3 stalks
Butter or olive oil – 2 tbsp
Salt to taste
Onions, green chilies, tomato and coriander leaves getting cooked
With grated carrots and potato
With egg mixture
With grated cheese
Indian Frittata with tomato ketchup
Indian Frittata into slices
Break eggs in a wide mouth bowl, pour in the milk, beat well.
Sprinkle salt, chili powder, cumin powder, garam masala and beat well or until fluffy. Keep it aside.
Peel and finely chop the onions, tomato, green chilies and coriander leaves. Keep it aside.
Peel the carrots and potato and grate them. Keep it aside.
Grate the cheese cubes and keep it aside.
Heat olive oil or butter in a frying pan, add in the onions and coriander leaves. Cook until the onions turn golden brown in color.
Add in the tomatoes, green chilies and cook until they turn mushy.
Sprinkle little salt and add in the grated carrot and potato, cook until the raw smell goes off or until they become dry.
Spread the veggies all over the pan.
Pour the egg mixture in the middle and shake the pan to spread the egg all over the pan.
Sprinkle the grated cheese over the egg, cover and cook in low flame for 5 to 6 mins.
Carefully flip the sides and cook for 2 min.
Remove from the pan carefully.
Serve hot with Tomato Ketchup or Mayonnaise.
Note: Once the egg mixture is poured, cook only in low flame.