Recipe for egg sherva made street style. A perfect side dish for Idli, Dosai, Chapati and Parotta
Here is another delicious flavour-packed egg curry recipe that’s perfect for South Indian tiffin items. This egg curry is slightly made on the thinner side. The idli or parotta soaks up the curry while dipping. If hard pressed for time, the masala paste can be made in advance and stored in the refrigerator for a day or even frozen for later use. Be generous with the oil as this curry tastes very robust and tastes good only if enough fat is present.
This recipe has spices like cardamom, cinnamon and cloves added in two parts – one while tempering and again in the ground masala paste. If you do not want the spices to overpower or if people in your household do not like the smell of spices in the curry, you can halve the spices while grinding or omit them altogether while grinding and use them only in the masala paste.
Adjust the green chillies and the chilli powder according to your taste. I have used ready-made curry masala powder in this recipe. Curry Masala powder is a south Indian spice blend easily available in grocery stores or can be sourced online.
Here are the things you can buy online for making this recipe Curry Masala Powder https://amzn.to/3Z8Rtwf Hard Anodised Kadai https://amzn.to/3lwPapc
Here is the video of Muttai Sherva | Rottu Kadai Style Egg Sherva | Perfect Side Dish Recipe For Idli, Dosai, Chapati and Parotta
Main ingredients
3 tablespoon gingelly oil 1/2 inch piece cinnamon 1/4 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1 sprig of curry leaves 1/2 cup onions, finely chopped 1 teaspoon ginger garlic paste 1/2 teaspoon turmeric powder 3/4 teaspoon red chili powder 1.5 teaspoon coriander powder 1/2 teaspoon curry masala powder 1/2 cup tomatoes, chopped 1 teaspoon salt 1/2 teaspoon sugar 2 cups water (may require little more) 3 eggs, hard-boiled 2 sprigs coriander leaves, chopped
For the masala paste
1/4 cup fresh shredded coconut 15 cashews 1 teaspoon white poppy seeds 2 teaspoon besan / kadalai maavu 2 green chillies 1 cardamom 2 cloves 1-inch piece of cinnamon 1/2 teaspoon fennel seeds 1 pinch kalpasi 1/2 cup water
Heat a heavy-bottomed kadai and add in the oil. Be generous with the oil as this is a very robust curry and tastes good only if a good amount of fat is present. Add the cinnamon, fennel seeds, cumin seeds, cloves, and curry leaves. Let the spices get roasted in oil and become aromatic. Add the finely chopped onions and saute them for about 3-4 minutes until they turn soft.
Add the ginger garlic paste, turmeric powder, red chilli powder, coriander powder, and curry masala powder. Roast on a low flame for a few seconds. Add the chopped tomatoes and the salt. Add a little sugar to balance the flavours. Mix well to combine. Reduce the flame to low. Cover the pan with a lid and cook on a low flame for about 3-4 minutes till the tomatoes are mushy. Once the tomatoes are soft, mash everything gently with a potato masher.
While the tomatoes are cooking, make the masala paste. Take all the ingredients listed under masala paste and grind them to a smooth paste. Reduce the amount of spices used if required or according to your family preferences.
Add the masala paste. Rinse the mixie with water and add to the pan. Mix well to combine. Cover the pan with a lid and cook on a low flame for about 15 minutes. Mix once in a while to avoid scorching at the bottom.
Finally, add the hard-boiled eggs and finish with a generous sprinkling of coriander leaves. Serve with idli, dosai, poori, chapati, or parotta.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Main ingredients
3 tablespoon gingelly oil 1/2 inch piece cinnamon 1/4 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1 sprig of curry leaves 1/2 cup onions, finely chopped 1 teaspoon ginger garlic paste 1/2 teaspoon turmeric powder 3/4 teaspoon red chili powder 1.5 teaspoon coriander powder 1/2 teaspoon curry masala powder 1/2 cup tomatoes, chopped 1 teaspoon salt 1/2 teaspoon sugar 2 cups water (may require little more) 3 eggs, hard-boiled 2 sprigs coriander leaves, chopped
For the masala paste
1/4 cup fresh shredded coconut 15 cashews 1 teaspoon white poppy seeds 2 teaspoon besan / kadalai maavu 2 green chillies 1 cardamom 2 cloves 1-inch piece of cinnamon 1/2 teaspoon fennel seeds 1 pinch kalpasi 1/2 cup water
Heat a heavy-bottomed kadai and add in the oil. Be generous with the oil as this is a very robust curry and tastes good only if a good amount of fat is present. Add the cinnamon, fennel seeds, cumin seeds, cloves, and curry leaves. Let the spices get roasted in oil and become aromatic. Add the finely chopped onions and saute them for about 3-4 minutes until they turn soft.
Add the ginger garlic paste, turmeric powder, red chilli powder, coriander powder, and curry masala powder. Roast on a low flame for a few seconds. Add the chopped tomatoes and the salt. Add a little sugar to balance the flavours. Mix well to combine. Reduce the flame to low. Cover the pan with a lid and cook on a low flame for about 3-4 minutes till the tomatoes are mushy. Once the tomatoes are soft, mash everything gently with a potato masher.
While the tomatoes are cooking, make the masala paste. Take all the ingredients listed under masala paste and grind them to a smooth paste. Reduce the amount of spices used if required or according to your family preferences.
Add the masala paste. Rinse the mixie with water and add to the pan. Mix well to combine. Cover the pan with a lid and cook on a low flame for about 15 minutes. Mix once in a while to avoid scorching at the bottom.
Finally, add the hard-boiled eggs and finish with a generous sprinkling of coriander leaves. Serve with idli, dosai, poori, chapati, or parotta.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/muttai-sherva/
Murunga Ilai Poriyal / Moringa leaves Stir Fry with roasted rice powder. A healthy and fibre-rich side dish for rice recipe.
This Moringa stir fry is a very healthy side dish where we add roasted rice powder to enrich the taste of the poriyal. Traditionally, coconut is used while making stir fry with greens. The roasted powder gives a slightly crunchy texture and a roasted flavour, making this poriyal very different and tasty. If you want to avoid coconut or make a low-fat stir-fry, this is your kind of meal. This is a very tasty poriyal that goes really well with rice.
I have a tip I follow while cooking greens that are bitter. Greens like Moringa, Methi etc… are naturally slightly bitter. While cooking these greens, add the salt only at the end of making the dish. Adding the salt, in the end, makes the bitterness in the greens very mellow and tastes really nice. Do try this when you make bitter greens next time.
Parboiled rice is preferred for making the roasted powder as they crisp up really well and roasts to a really nice texture.
This same recipe can be made using other greens like methi, amaranth leaves etc… It can also be used as a substitute for coconut in dishes like vegetable poriyals (carrot, cabbage, etc. )
Here are the things you can buy online for making this recipe Hammered Kadhai with Lid https://amzn.to/3lueZGm Teak-wood Chopping Board https://amzn.to/3hZa4qm Serrated Knife Set https://amzn.to/3HN9M3D
Here is the video of how to make Pori Arisi Murungai Poriyal | Moringa Leaves Stir Fry With Roasted Rice Powder | Healthy And Fibre Rich Stir Fry Recipe
1/4 cup parboiled rice 1 teaspoon gingelly oil 1/4 teaspoon split urad dal 1/4 teaspoon mustard seeds 2 dried red chillies, broken into pieces 3 cloves garlic, sliced 1/2 cup onions, chopped 2 cups moringa leaves, washed and cleaned 1/2 teaspoon salt
Take a heavy-bottomed pan and roast the parboiled rice for about 3-4 minutes on a low flame until it turns golden in colour. It’s important that the rice is roasted on a low flame. Once the rice turns nice and golden, remove it from heat and set aside to cool. Grind the cooled rice to a coarse powder. The texture should be like fine rava / semolina. Make sure to stop grinding when the consistency of the powder resembles a rava / semolina-like texture. Set aside. Take a kadhai and add little oil. When the oil is hot, add the split urad dal, mustard seeds, red chillies, and sliced garlic. Saute for a few seconds so the mustard seeds crackle. Add the onions and saute for a few minutes till the onions are soft. Once the onions are soft, add the cleaned and washed moringa leaves. Saute for 2-3 minutes till the leaves wilt completely. Once the leaves are wilted, add the salt and the roasted powder. Cook for a few seconds. Do not cook for long after adding the roasted powder. The crunchy texture of the powder along with the greens tastes really good when served with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
