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Nanjil-egg-curry-recipe-1

Nanjil Egg curry , Nanjil naatu egg kari recipe


  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 5 servings 1x

Description

Spicy egg curry Nanjil style. Perfect egg curry recipe to be served with rice. Tamilnadu style egg curry recipe. With step by step pictures.


Ingredients

Scale

Tempering Ingredients

  • 1 tablespoon sesame oil (Indian gingely oil)
  • 2 sprigs curry leaves
  • 2 bay leaves, broken
  • 1 teaspoon kalpasi
  • 1/2 teaspoon cumin seeds

Other ingredients

  • 1 onion, sliced
  • 1 tomato, chopped
  • 1 teaspoon salt
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 2 sprigs coriander leaves, chopped
  • juice of half a lime / lemon
  • 5 eggs, boiled and peeled

For the spice masala paste

  • 5 cloves garlic
  • 1/2 inch piece ginger
  • 3 green chillies
  • 1/2 inch piece cinnamon stick
  • 1 cardamom
  • 1 clove
  • 1 teaspoon fennel seeds

Coconut Masala paste

  • 1/3 cup fresh shredded coconut
  • 5 cashewnut
  • 2 teaspoon fried gram dal (pottukadalai)

Instructions

  1. Heat oil in a pan and add in the bay leaves, curry leaves, kal pasi (stone flower) and cumin seeds. Saute for a minute on low flame.
  2. Once the spices are sauteed and aromatic, add in the sliced onions and saute till the onions are slightly brown..
  3. Add in the spice masala paste. Add in the salt. Saute for 2-3 minutes.
  4. Add in the chopped tomatoes and saute for a minute.
  5. Add in the turmeric powder, coriander powder and red chilli powder and saute for 2-3 minutes till the masala is well fried and almost dry.
  6. Add the coconut masala paste along with two cups of water.
  7. Add in the boiled eggs to the curry. Let the curry simmer for 10 minutes.
  8. Remove the pan from heat and add in the coriander leaves and the lemon juice.
  9. Serve the curry with red rice.
  • Category: side dish
  • Cuisine: tamilnadu