Simple Egg Curry with Coconut Milk | தேங்காய் பால் முட்டை குழம்பு | Thengai Paal Muttai Kuzhambu

Ingredients :

Boiled Egg - 4 no (sliced into two) Raw Egg - 1 no Coconut Milk - 1 cup ( 1/4 Coconut ) Water - 1/2 cup Shallots - 3/4 cup (or) Onion - 2 no (chopped) Tomato - 1 no (chopped) Garlic - 7 clove Green Chili - 2 no (chopped, 1" long) Red Chili Powder - 1 tsp Turmeric Powder - 1/4 tsp Cumin Seeds Powder - 3/4 tsp Pepper Powder - 1/4 tsp Cinnamon Stick - 2 no (2" long) Star Anise - 1 no Cloves -  5 no Fennel Seeds - 1/4 tsp Oil - 3 tbsp Salt to taste.

Method :

Steps To Make Coconut Milk Egg Curry : Heat oil in a pan, roast fennel seeds, cinnamon stick, clove and star anise, after splutter add onion, garlic and curry leaves, saute until the onion becomes slightly golden brown colour. Add tomato and green chili, stir well until the tomato becomes tender.

Add red chili powder, turmeric powder, cumin seeds powder and pepper, stir well and cook till the raw smell leaves. Pour coconut milk, water and required salt, bring to boil and add the raw egg and mix little. Then cover the lid and cook for 3 - 5min.

 

Finally add boiled eggs and coriander leaves, cover the lid and cook for another 2 to 3min.  Then turn off the stove and open after 5min, now ready to serve.

Serving Suggestion : Serve hot with Fried Chicken.