tasty food recipes at home

Egg in spicy coconut and tamarind gravy is a delicious South Indian dish that combines boiled eggs with a rich and flavorful sauce made from coconut milk, tamarind, and spices. Here is a simple recipe for making this dish:

Ingredients:

6 boiled eggs

1 cup coconut milk

1 small onion, finely chopped

1 tomato, chopped

1 tablespoon tamarind paste

2 green chilies, chopped

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

Salt, to taste

Oil, for cooking

Fresh coriander leaves, for garnish

Instructions:

Peel the boiled eggs and make a few slits on them using a knife. Keep them aside.

In a pan, heat some oil and add the mustard seeds and cumin seeds. When they start to splutter, add the chopped onions and green chilies. Saute until the onions turn translucent.

Add the chopped tomato and cook until it becomes soft and mushy.

Add the tamarind paste, red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.

Add the coconut milk and bring the gravy to a boil. Reduce the heat and let it simmer for 5-7 minutes.

Add the boiled eggs to the gravy and gently mix them in. Cook for another 2-3 minutes.

Garnish with fresh coriander leaves and serve hot with rice or roti.

Enjoy your delicious egg in spicy coconut and tamarind gravy!

Muttai korma is a South Indian dish made with boiled eggs cooked in a creamy and mildly spiced coconut-based gravy. Here's a simple recipe to make it:

Ingredients:

4 boiled eggs, peeled and cut in half

1 onion, finely chopped

2 tomatoes, finely chopped

1 tsp ginger garlic paste

1/2 cup coconut milk

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

Salt to taste

2 tbsp oil

Coriander leaves for garnish

Instructions:

Heat oil in a pan and add chopped onions. Fry till golden brown.

Add ginger garlic paste and fry for a minute.

Add chopped tomatoes and cook till they turn soft and mushy.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

Add coconut milk and let it come to a boil.

Add boiled eggs to the pan and let them cook in the gravy for a few minutes.

Garnish with coriander leaves and serve hot with steamed rice or roti.

Enjoy your delicious Muttai korma!

Odachi oothina muttai curry, also known as egg poached curry, is a popular dish in South India. Here's a recipe for making it:

Ingredients:

4-6 eggs

1 onion, chopped

1 tomato, chopped

1 teaspoon ginger-garlic paste

2-3 green chilies, slit lengthwise

1/2 teaspoon turmeric powder

1 teaspoon chili powder

1 teaspoon coriander powder

1/4 teaspoon cumin powder

Salt, to taste

2 tablespoons oil

Coriander leaves, for garnish

Instructions:

In a deep pan, heat oil and sauté onions until translucent.

Add ginger-garlic paste and green chilies. Fry for a minute.

Add chopped tomatoes, turmeric powder, chili powder, coriander powder, cumin powder, and salt. Mix well and cook until the tomatoes are soft and mushy.

Add water as required to form a gravy consistency.

Crack the eggs into the gravy, keeping a gap between them.

Cover and simmer on low heat until the eggs are poached, and the whites are set, but the yolks are still runny.

Garnish with coriander leaves and serve hot with rice, roti, or bread.

Enjoy your delicious Odachi oothina muttai curry!

Muttai Paniyaram or Egg Paniyaram is a popular South Indian dish made from fermented batter consisting of rice and urad dal, which is cooked in a special pan called a paniyaram pan. Here's a recipe to make Egg Paniyaram:

Ingredients:

1 cup idli/dosa batter

2 eggs

1/2 onion, chopped

1/2 tomato, chopped

1/2 tsp ginger garlic paste

1/4 tsp turmeric powder

1/2 tsp red chili powder

Salt to taste

Oil for cooking

Instructions:

Beat the eggs in a bowl and set aside.

Heat a pan and add 1 tsp oil. Saute the chopped onions and ginger garlic paste until they turn translucent.

Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft.

Add the beaten eggs to the pan and scramble them with the masala. Cook until the eggs are done.

Take the idli/dosa batter in a bowl and add the egg masala to it. Mix well.

Heat the paniyaram pan and add a drop of oil to each cavity. Pour the batter mixture into each cavity, filling it up to 3/4th.

Cover the pan and cook for 2-3 minutes on medium heat. Flip the paniyaram using a spoon and cook the other side until it turns golden brown.

Serve hot with chutney or sambar.

Your Muttai Paniyaram or Egg Paniyaram is ready to be enjoyed!

Chettinad spicy egg curry is a popular South Indian dish made with boiled eggs cooked in a spicy and flavorful sauce made with onion, tomatoes, and a blend of aromatic spices. Here's a recipe for making Chettinad spicy egg curry:

Ingredients:

6 boiled eggs

2 onions, finely chopped

2 tomatoes, finely chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 tablespoon Chettinad masala

Salt to taste

2 tablespoons oil

Fresh coriander leaves for garnish

Instructions:

Heat the oil in a pan and add cumin seeds, fennel seeds, mustard seeds, and coriander seeds. Let them splutter for a few seconds.

Add the chopped onions and sauté until they turn golden brown.

Add the ginger paste and garlic paste and sauté for a minute.

Add the chopped tomatoes and cook until they turn soft and mushy.

Add turmeric powder, red chili powder, Chettinad masala, and salt. Mix well and cook for a few minutes.

Add half a cup of water and let the mixture simmer for 5-7 minutes.

Add the boiled eggs to the pan and coat them with the sauce. Let them cook for 2-3 minutes.

Garnish with fresh coriander leaves and serve hot with rice or roti.

Enjoy the delicious Chettinad spicy egg curry!