Kerala Style Egg & Potato Curry
Author: Maria Jose
Recipe type: Side dish
Prep time: 12 mins Cook time: 15 mins Total time: 27 mins
Serves: 4
Ingredients
Hard boiled eggs – 5
Potato – 1 small-medium, cooked & cut into cubes
Onion – 1 big, finely sliced
Green chilli – 4 -5, slit lengthwise
Ginger & garlic paste – 1½ tsp, each
Coriander powder – 1½ – 2 tsp
Turmeric powder – ¼ tsp
Fennel powder (perumjeerakam podichathu) – ½ tsp
Garam masala – a pinch
Thick coconut milk – 2 cups ( refer notes)
Cashew paste – Optional (refer notes)
Coconut oil
Salt
Curry leaves
Instructions
Heat oil in a pan & add finely sliced onions & salt. When onion becomes golden brown color, add green chilli & ginger garlic paste. Fry for 2-3 minutes. Add the masala powders & a ½ tsp of oil & fry for 3 minutes. Add cooked potatoes & mix well. Add thick coconut milk & bring to boil. Reduce flame to lowest & add hard boiled eggs & cook till the gravy becomes thick, say around 5 mins. Garnish with coriander leaves. Serve hot with palappam, kallappam, puttu & chapathi.
For veg variation:
You can use veggies like carrot, beans, cauliflower, green peas etc; Cook the vegetables first & add it along with the potato. Rest of the recipe is same.
Notes
I used potatoes & carrot also for this curry. We need loads of “chaaru” (gravy), so I’ve used 2 cups of coconut milk, you can adjust the qty to suit your taste. Also if you dont prefer a creamy curry, you can use medium thick coconut milk instead of thick coconut milk. To enhance taste & also give a rich flavor, you can add cashew paste also. Mix the cashew paste in coconut milk & add to the curry. To make cashew paste, soak a small handful of cashews in hot water for 5-7 mins & grind them to a smooth paste.
- www.mariasmenu.com
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