Pondicherry Egg Curry – Muthaiy curry.
Recipe for South Indian Pondicherry style Egg Curry – Muthaiy curry. Adpated from the Pondicherry Kitchen. With step by step pictures.
Pondicherry Style Egg Curry – Muthaiy curry. The coastal city of Pondicherry has been greatly influenced by the French as it was a French colony for a long time before independence. Pondicherry cuisine is primarily based on Tamil cuisine but with a lot of influence from the french. I first saw Pondicherry’s food chronicler Lourdes Tirouvanziam-Louis in a Rick Stein’s show. She was so passionate about the food of Pondicherry. Very few people have that passion and she sits right on top of that list. Immediately after the show, I placed an order in amazon for her book titled The Pondicherry Kitchen. I am glad I did. The recipes are clear and detailed with a lot of history and authenticity behind. The book is a genius for she has superbly documented the recipes that have been passed on orally through generations.
This Egg Curry recipe has been adapted from Madam Lourdes book.
This egg curry is so flavorful and mild that we make it so regularly. Here it is. Pondicherry Style Egg Curry.
This is a coconut based egg curry. Madam Lourdes uses freshly extracted milk from the coconut for Egg Curry. Here is how I do this Egg Curry. Take half a coconut and grind it with 1.5 cups of water in a blender to a smooth paste. Pass the ground coconut through a colander/strainer and squeeze all the liquid. The liquid you get is the first thick milk. Set aside separately.
Add another 1.5 cups of water to the coconut dregs and run it again in the blender. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the second light milk. Set aside separately. Repeat the process one more time adding 1 cup water this time and you will have the third milk. Discard the coconut dregs after extracting the third milk.
Here it is. First milk , second and third milk.
Heat oil in a pan and add in the cloves, cinnamon, and onions. Fry till the onions are lightly golden brown.
In the mean time crush the garlic and ginger. Set aside.
Add in the crushed ginger and garlic. Fry till golden brown.
Now, make a paste of coriander seeds, green chillies, poppy seeds and fennel seeds. Add up-to 3/4 cup water while grinding.
Add the ground paste for Egg Curry to the pan along with a teaspoon of turmeric. Fry till the spices are cooked and brown.
Add the tomatoes and the salt and fry till the tomatoes are soft.
Add the second and third coconut milk. Add in the potatoes. Let it simmer in low flame for 10-15 minutes until the potatoes are fork tender.
Switch off the flame. Remove the pan from heat. Add the thick coconut milk, hard boiled eggs, lemon juice and coriander leaves. You really want to add these ingredients after removing from heat else the coconut milk will curdle and the lemon juice turning bitter. So no more fire guys.. Egg Curry is ready.
Serve Egg Curry hot with rice.
Here is a printable Egg Curry recipe.Print
For the Paste
- 1 teaspoon coriander seeds
- 4 green chillies
- 1 tablespoon poppy seeds (khus khus)
- 3 teaspoon fennel seeds
- 1/2 – 3/4 of a big coconut
- 2 tablespoon oil
- 2 cloves
- 2 sticks cinnamon
- 3 onions, sliced fine
- 1 inch ginger
- 6 cloves garlic
- 2 big tomatoes, finely chopped
- 1 teaspoon turmeric
- 1 1/2 teaspoon salt
- 3 potatoes cubed, optional
- 5–6 hard boiled eggs
- Juice of one lemon
- 3–4 sprigs coriander leaves, chopped
- Extract the thick and thin coconut milk from the coconut. Set aside.
- Heat oil in a pan and add in the cloves, cinnamon, and onions. Fry till the onions are lightly golden brown.
- Add in the crushed ginger and garlic. Fry till golden brown.
- Now, make a paste of coriander seeds, green chillies, poppy seeds and fennel seeds. Add up-to 3/4 cup water while grinding.
- Add the ground paste to the pan along with a teaspoon of turmeric. Fry till the spices are cooked and brown.
- Add the tomatoes and the salt and fry till the tomatoes are soft.
- Add the second and third coconut milk. Add in the potatoes. Let it simmer in low flame for 10-15 minutes until the potatoes are fork tender.
- Switch off the flame. Remove the pan from heat. Add the thick coconut milk, hard boiled eggs, lemon juice and coriander leaves.
- Serve hot with rice.
The original recipe has prawns and cashew-nuts added to the gravy. You might include prawns while boiling potatoes if you wish.
You can substitute fresh pressed coconut milk for store bought coconut milk. Just use a can – 250 ml. Adjust the water while cooking. Add half for cooking and half at the end.
Add more green chillies if you like a spicy gravy.
Pierce the hard boiled eggs with a fork so the gravy gets marinated into the eggs.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Gravy
- Cuisine: South Indian