Nanjil Egg curry , Nanjil naatu egg kari recipe

Spicy egg curry Nanjil style. Perfect egg curry recipe to be served with rice. Tamilnadu style egg curry recipe. With step by step pictures.

This recipe again is from my mom’s newspaper cuttings dating many years back. She likes to save recipes from magazines / papers that she finds interesting and keeps it for me. This is one such gem. She takes a lot of joy in sharing these things with me. This recipe for nanjil egg curry goes so well along with rice. I have adapted the recipe making minimal changes to suit my family.
Nanjil country represents the southern part of Tamilnadu.

Here is how to do spicy egg curry for rice.

Heat oil in a pan and add in the bay leaves, curry leaves, kal pasi (stone flower) and cumin seeds. Saute for a minute on low flame.

Once the spices are sauteed and aromatic, add in the sliced onions.

When the onions are getting brown, lets make a spice masala paste.

Grind all the ingredients with quarter cup of water to a fine paste. Add in the spice masala paste.

Add in the salt. Adding salt will help in cooking faster and the masala paste will not stick to the pan. Fry well for 2-3 minutes.

Add in the chopped tomatoes and saute for a minute.

Add in the turmeric powder, coriander powder and red chilli powder and saute for 2-3 minutes till the masala is well fried and almost dry.

Now, we will make another paste.

Grind the fresh shredded coconut, cashew-nut and fried gram with quarter cup of water to a smooth paste.

Add the paste along with two cups of water.

Add in the boiled eggs to the curry. Let the curry simmer for 10 minutes.

Remove the pan from heat and add in the coriander leaves and the lemon juice.

Spicy curry for rice is ready!!!! Serve the curry with red rice.

Nanjil Egg curry , Nanjil naatu egg kari recipe

 

Save Print

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Spicy egg curry Nanjil style. Perfect egg curry recipe to be served with rice. Tamilnadu style egg curry recipe. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: side dish

Cuisine: tamilnadu

Serves: 5 servings

Ingredients

Tempering Ingredients

• 1 tablespoon sesame oil (Indian gingely oil)
• 2 sprigs curry leaves
• 2 bay leaves, broken
• 1 teaspoon kalpasi
• ½ teaspoon cumin seeds

Other ingredients

• 1 onion, sliced
• 1 tomato, chopped
• 1 teaspoon salt
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 2 sprigs coriander leaves, chopped
• juice of half a lime / lemon
• 5 eggs, boiled and peeled

For the spice masala paste

• 5 cloves garlic
• ½ inch piece ginger
• 3 green chillies
• ½ inch piece cinnamon stick
• 1 cardamom
• 1 clove
• 1 teaspoon fennel seeds

Coconut Masala paste

• ⅓ cup fresh shredded coconut
• 5 cashewnut
• 2 teaspoon fried gram dal (pottukadalai)

Instructions

1. Heat oil in a pan and add in the bay leaves, curry leaves, kal pasi (stone flower) and cumin seeds. Saute for a minute on low flame.
2. Once the spices are sauteed and aromatic, add in the sliced onions and saute till the onions are slightly brown..
3. Add in the spice masala paste. Add in the salt. Saute for 2-3 minutes.
4. Add in the chopped tomatoes and saute for a minute.
5. Add in the turmeric powder, coriander powder and red chilli powder and saute for 2-3 minutes till the masala is well fried and almost dry.
6. Add the coconut masala paste along with two cups of water.
7. Add in the boiled eggs to the curry. Let the curry simmer for 10 minutes.
8. Remove the pan from heat and add in the coriander leaves and the lemon juice.
9. Serve the curry with red rice.

3.5.3226

The post Nanjil Egg curry , Nanjil naatu egg kari recipe appeared first on Kannamma Cooks.