Varutha Thenga Egg curry. (Nithisri )

Varutha Thenga Egg curry.

Ingredients

To roast in Coconut oil and grind
Egg - 4
Coconut scrappings - 1/2 cup
Pepper corns - 2 tsp
Cardamom - 2
cinnamon - small stick
Jeera - 1tsp
Sombu - 1tsp

other ingredients
Onion - minced - 1
Tomato - 2 medium
Ginger garlic paste - 1tsp
Turmeric - 1tsp
Chicken masala or Chilly powder or Chilly - coriander powder - 1tsp
Green chilly -2 small.


To garnish
Curry leaves.

Method:
1) Take a kadai and pour 1tbsp coconut oil when hot. Add the , pepper corns, cardamom, jeera, sombu and cinnamom sticks and coconut scrappings one by one. Roast the whole thing until the coconut turns golden brown. Remove from flame. Cool it dowm and make a paste. Not required to add water while grinding.

2) In the same vessel, add some more oil and saute the minced onions, green chillies chopped followed by ginger garlic paste and tomato. Once the raw smeel of ginger garlic paste is gone and tomato turns pulpy, add the ground paste.

3) Add some turmeric powder, chicken masala and fry still raw smell of the powders go away. Adjust the consistency by adding water. Add the boiled eggs towards the end. Either whole or cut into two. 

4) I prefer the consistency equal to that of a thokku so it goes well with Rice, dosa and Roti.

5) Finally garnish the curry with fried curry leaves in oil.