Recipe for South Indian Pondicherry style Egg Curry – Muthaiy curry. Adapted from the Pondicherry Kitchen. Measurements Used – 1 cup = 250 ml
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