A custom recipe from my kitchen made of soaked almonds, egg and coconut milk. This yummy and nutritious preparation can go as an excellent side dish for Dosa, Chapati or fried/ steamed rice.
Ingredients
- Onion (chopped) : 2 (Medium)
- Crushed garlic : 2 Tb sp
- Tomato chopped. : ½
- Boiled egg : 4
- Chilli powder : 1 Tbl -Sp (Adjust)
- Coriander powder : 2 Tsp
- Turmeric powder : ¼ Tsp
- Curry leaves
- Garam masala : ¼ Tsp
- Thin coconut milk : 2 cup
- Thick coconut milk : 1/2 Cup
- Oil : 1 Tbsp+ 1 T -Sp (Adjust)
- Almonds : 25 (soaked overnight and skin removed)
- Salt for taste
Method
- Heat oil in a kadai/pan
- Add the chopped onion along with the garlic and a little salt
- Fry it until it become light brown color
- Then add the coriander powder,chilly powder and turmeric powder, fry it for about 4 minutes.
- Add the tomato and saute it for another 3 minutes.
- Add the thin coconut milk and allow it to boil well and add the salt & almonds.
- Keep the stove on medium flame, cover the lid and cook it for another 10 minutes.
- Add the boiled egg and cook for another 3 minutes
- Add the thick coconut milk along with the curry leaves and let it boil.
- switch off the stove and quickly add the garam masala and a T- Spoon of coconut oil.
- Close the lid and rest it for about minimum 15 minutes before serving.
Tips:
- The consistency of this curry is semi thick, So adjust the quantity of coconut milk.
- May increase the quantity of eggs.
