I have come across Coriander chicken curry in many restaurants, I like to the core, but never thought of giving it a try. Usually we love to have outside food on weekends, just like that I love to relax without any work, but I feel like my kids don’t eat properly when we are out for food. This resulted me in trying out food in restaurant style but from the Madraasi Kitchen and so comes the Coriander Chicken Curry.
Coriander Chicken curry is one such finger licking curry that goes out well with steamed rice for lunch, idly, dosa, chapathi, parotta for dinner or breakfast. I have infused green paste which gives more flavor, wonderful aroma, lovely texture and beautiful color, the most important thing is it adds freshness to the curry. Let me share the recipe…
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).
Being a seafood lover, I and my family love prawns to the core. But there are sometimes, when I feel very lazy and think to finish the cooking fast, and in the same hand wanted the food to taste good, heavenly, and yum. Here is one such way of cooking where the cooking is made easy and finished earlier with a lovely texture, aroma and taste. Let me share the recipe…