Grated Coconut 1 1/2 cup
Coriander Seeds 3/4 tbsp
Pepper Corns 1/2 tsp
Dry red Chilies 6 to 7 (depend on your spice level)
Tamarind A small size
Garlic 2 pods
Mustard Seeds 1/2 tsp
Curry leaves 5 to 6 Nos
Dry red Chilies 2 nos
Boil the Eggs- Place a pot of water on the stove and when it comes to a boil, add the eggs and let it boil for 15 minutes and then remove from the flame and drain the hot water. Then pour cold water on the eggs and start peeling it. The eggs will come out of the shell very smoothly.
Add 2 tbsp of oil in a kadai
Add all the ingredients except the one mentioned in the tempering and start sauteing it under medium flame
The above picture shows the coconut in different stages when sauteing in medium flame
When the coconut turns into dark brown color as shown in the picture above, remove the coconut from the flame. Allow it to cool
Grind the coconut mixture in a mixer grinder to a very smooth paste by adding required amount of water
Add 1 tbsp oil in the kadai, and once it heated up, add the mustard seeds
Once the mustard seeds spluttered, add the dry red chilies and the curry leaves
Now add the ground coconut paste
Dilute the coconut paste with required amount of water and also add the required amount of salt
Make a slit on the eggs, so that the masalas will get into the eggs
And add the eggs to the gravy
Let it boil in a medium flame for about 5 to 10 minutes
Switch off the flame and Egg Theeyal is ready
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