South Indian Egg Curry
- 5 Hard Boiled Eggs peeled
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard seeds
- 1 Cinnamon small stick
- 3 Cardamom pods
- 5 Peppercorns lightly smashed
- 2 – 3 Green Chillies slit lengthwise
- 1 teaspoon Ginger finely chopped or ginger paste
- 7 Garlic cloves smashed and roughly chopped or garlic paste
- 2 Onions finely chopped (medium)
- 3 Tomatoes finely chopped (large)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Chili Powder Red
- 1/4 cup Tamarind Water See
- 1 cup Thin Coconut Milk See
- 1/2 cup Thick Coconut Milk
- 8 – 10 Curry Leaves
- Salt to taste
In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy and add tamarind water and thin coconut milk.
Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5. At this point, add some water if you need to adjust the consistency.
Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.