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Egg Theeyal

By: Bharathi
Region: Indian
Dish:Non Vegetarian - Egg
Main Ingredient: Egg and Cocunut
Servings: 3
Time to Prepare: 39 minutes
Diffculty: Easy


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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