The flavor of fresh turmeric is slightly stronger than dried ones and use of this in curry brings a beautiful colour to the curry.
Kerala stew is a mild spicy preparation made with coconut milk, mostly served as an accompaniment with appams , idiyapams and with neer dosa.
Egg stew is a easy and popular stew prepared in all homes in Kerala . made it for Easter breakfast and all enjoyed it.Do try and relish

Ingredients :

6 Halfboiled Egg

½” Raw Termeric paste
1tsp Ginger/Garlic paste
4 Whole Green chillies
1 tsp Garam masala
Thick coconut milk
Thin coconut milk
Hand full of Curry leaves
Salt to taste
Coconut oil

Preparations :

Heat kadhai along with coconut oil, add curry leaves half slots green chillies fry little bit now add the thin coconut milk keep the flame in low then add salt and pepper powder and bring to boil on a slow flame.

Remove the egg shells and make pierce with a knife and then add the eggs to the stew.
Give it a small boil and switch off the flame leave it for 5 minutes with covered.
Remove the lid add the thick coconut milk, 1 tsp coconut oil and few raw curry leaves to the stew stir nicely without breaking eggs.
Serve with appams ,idiyapams or with plain rice.

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