Scrambled Egg Curry

Ingredients:

1. Eggs – 2
2. Onion – finely chopped – 1/2 cup
   Tomato – chopped 1
   Green chilly – 2-3
   Curry leaves
3. Chilly powder – 1/2-1 tsp
   Garam masala – 1/2 tsp
   Pepper powder – 1/2 tsp
   Turmeric powder – 1/4 tsp
4. Thick coconut milk – 1 1/4 cup
5. Salt
   Oil

Method of preparation:

Heat oil in a pan and add number 2 ingredients. When onion becomes golden brown color, add the spice powders & salt and fry till the oil starts appearing. Add beaten eggs to this. scramble the eggs well along with the masala. When the eggs are cooked, add the coconut milk. Mix well. Cook for 5 more minutes. Remove from fire. Serve hot with chappathi/roti, puttu, idiyappam, appam etc;

Egg & Peas Kurma

Ingredients:

1. Hard boiled eggs – 5
2. Onion – 2 big, finely sliced
3. Tomato – 2 (grind to a paste)
4. Green chilly – 5, split lengthwise
5. Cooked green peas – 1/2 cup
6. Coriander powder – 2-3 tsp
   Turmeric powder – 1/4 – 1/2 tsp
7. Ginger & garlic – 1 tbsp, chopped
   Whole pepper – 1 1/2 tsp
   Cinnamon -  a small stick
   Cloves – 3
   Cardamom – 3
8. Medium thick coconut milk – 1 1/2 cups
   Thick coconut milk – 1/2 cup
9. Curry leaves
   Coriander leaves
   Salt
   Oil

Method of preparation:

Grind/crush together number 7 ingredients. Heat oil in a pan and add finely sliced onions. When onion becomes golden brown colour, add the ground masala & curry leaves. Cook till the raw smell of masala goes. Add coriander & turmeric powder, cook for a few minutes. Add tomato paste & salt. When oil starts appearing, add the cooked green peas and stir well. Add the medium thick coconut milk. Let it boil. Add the egg pieces, and cook for 5 more minutes. Add thick coconut milk and cook for around 5 more minutes. Garnish with coriander leaves.Serve hot with roti/appam/chapathi/puttu etc;

Egg & Potato Curry

     Ingredients:   

1. Hard boiled eggs – 5
2. Potato – 1 small-medium, cooked & cut into cubes
3. Onion – 1 big, finely sliced
   Green chilli – 4 -5, slit lengthwise
   Ginger & garlic paste – 1 1/2 tsp, each
4. Coriander powder – 1 1/2 – 2 tsp
   Turmeric powder – 1/4 tsp
   Fennel powder (perumjeerakam podichathu) – 1/2 tsp
   Garam masala – a pinch
5. Thick coconut milk – 2 cups ( refer notes)
   Cashew paste – Optional (refer notes)
6. Coconut oil
   Salt
   Curry leaves

Method of preparation:

Heat oil in a pan & add finely sliced onions & salt. When onion becomes golden brown color, add green chilli & ginger garlic paste. Fry for 2-3 minutes. Add the masala powders & a 1/2 tsp of oil & fry for 3 minutes. Add cooked potatoes & mix well. Add thick coconut milk & bring to boil. Reduce flame to lowest & add hard boiled eggs & cook till the gravy becomes thick, say around 5 mins. Garnish with coriander leaves. Serve hot with palappam, kallappam, puttu & chappathi.

Tomato Dalia Chutney

Tomato is roughly chopped and ground into paste. Onion is finely chopped and fried in oil along with spices. Tomato puree is cooked in oil till done and dalia powder is mixed in. Serve tomato dalia chutney with steamed rice or with roti etc.
Makes: around 4 Servings of Tomato Dalia Chutney.

Ingredients:
Tomato 2                                         
Onion 1/2                                   
Green Chiles 1 – 2
Garlic 2 Cloves
Dalia 2 Tbsps
Salt to Taste

Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:
Grind dalia/ roasted gram into fine powder using a spice grinder.
Mix dalia powder with few tablespoons of water to make thick paste.
Wash and roughly chop the tomato.
Grind tomato into coarse paste.
Remove stem, wash and slice the green chile.
Peel and grate the garlic cloves.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic and green chiles.
Fry briefly, stir in chopped onion and salt.
Fry till onion turns translucent, stir in tomato puree.
Cook till tomato mixture is thick and cooked.
Stir in dalia powder mixture and remove from heat.
Serve tomato dalia chutney with steamed rice or with roti etc.

Notes: Make sure tomato is cooked well before removing from heat.

Suggestions: Add green chiles and red chili powder according to spice preference.