Skip to main content

Beetroot Egg Curry




Beetroot Egg Curry

Egg curry is simple and easy to make for break fast or lunch.In Kerala egg curry is commonly served for breakfast along with appam or idiyappam. Recently I tried this beetroot egg curry,it is mildly spicy curry  and the caramelized onions and beetroot give  a touch of sweetness to the curry. Try this,you will surely love it.


Ingredients
Eggs- 4
Onions medium-3
Beetroot - 1 medium
Green peas- 1 1/2 cup
Tomato- 1
Curry leaves- a few
Ginger thinly sliced- 2 tsp
Kashmir chilly powder-2 tsp
Fennel powder- 1/3 tsp
Garam masala- 1/3 tsp
Salt as needed
Coconut oil


Boil eggs and keep aside. Peel and grate beetroot.
Heat oil in a pan and add sliced onion, ginger and curry leaves and salt . Saute till onion turns soft and caramelized.
Add grated beetroot and chopped tomato and stir fry for another 4-5 minutes or till oil separates.
Add chilly powder  and green peas.Pour one and half cup of water, cover and cook till the peas get soft .
Finally add boiled eggs ,fennel powder  and garam masala and simmer for another two minutes or till the gravy thickens. Serve with appam or chapatis.



Try this,
Hope you will all enjoy!

Labels:

Comments

Post a Comment

Popular Posts

Aviyal Recipe- Kerala Sadhya Style Mixed Vegetable Curry

Aviyal Recipe- Kerala Sadhya Style Mixed Vegetable Curry Aviyal is a traditional dish of Kerala typically made with assorted vegetables. It is a colorful dish and is healthy too. It is an indispensable curry for Kerala Sadhya. If you are new to Kerala Sadhya, it is a hearty meal, a vegetarian feast made on festive occasions. It is always served, on a banana leaf with rice, pickles, chips, and curries ranging from mild to spicy vegetable curries. Aviyal is a filling and less spicy vegetable curry. Aviyal is a Kerala specialty dish but, you can find aviyal in Tamilian feasts too. Aviyal is a mixed vegetable curry cooked in ground coconut and yogurt sauce and flavored with cumin, coconut oil, and curry leaves. You can add as many vegetables as you like. Traditionally we use raw plantains, yam, snake gourd, ash gourd, eggplant, cluster beans, yard beans, drumsticks (moringa), pumpkin, carrots, Chembu( taro), raw mango and pearl onions, etc. I love the flavor of the dish, it is mi...
54 comments
Read more

Sweet Kozhukatta/ Steamed Rice Dumplings

Kozhukatta/ Steamed Rice Dumplings Kozhukatta is a traditional Kerala delicacy. They are soft round steamed rice dumplings with both sweet and savory fillings. It is a tasty and guilt-free treat or a snack. At home in Kerala, my mom often made these in the afternoon, so we can enjoy them as a snack at tea time. But you can have it any time of the day and if you have a sweet tooth like me kozhukatta is a perfect guilt-free snack . This is a classic one you will never get tired of eating. It seems like these sweet dumplings is an age-old traditional snack. Kozhukatta is also a popular festival offering. It is made on special days like Onam, Vishu and Vinayaka Chathurthi as offerings. Kozhukatta perunal is celebrated by the Christians of Kerala. It is the day before palms Sunday. Modhak is the North Indian version of Kozhukatta. Kerala style kozhukatta has a sweet filling. It is a quick recipe with very few ingredients, rice flour, coconut and jaggery being the tastemakers. Do ...
49 comments
Read more

Malabar Pathiri

Pathiri is part of the cuisine of the Muslims of the Malabar region of Kerala. It is fluffy and soft flat bread made with roasted rice flour and coconut paste. There are different varieties of pathiris and some have more  elaborate procedures. This is a simple basic pathiri and it is a delicious combo with spicy chicken or mutton curry. Ingredients Roasted rice flour- 2 cups Water- 2 1/2 cups salt -to taste sugar- 1 tsp coconut oil/butter- 1 1/2 tsp Grated coconut- 3/4cup shallots- 2 cumin - a pinch Rice flour- 1/3 cup Make a fine paste of coconut, shallots and cumin.  Bring water to a boil. Add salt, sugar and butter and the coconut paste and stir well. Now add the rice powder little by little and mix in till all the water is absorbed by the flour and it comes to one mass. Close with a lid and switch off the flame. Let is rest and cool down.  Now knead this into a smooth dough by greasing your hands with little oil. Make lemon shaped balls and flatten...
47 comments
Read more