Nanjil Egg Curry , Nanjil Naatu Egg Kari Recipe

Spicy egg curry Nanjil style. Perfect egg curry recipe to be served with rice. Tamilnadu style egg curry recipe. With step by step pictures.

This recipe again is from my mom’s newspaper cuttings dating many years back. She likes to save recipes from magazines / papers that she finds interesting and keeps it for me. This is one such gem. She takes a lot of joy in sharing these things with me. This recipe for nanjil egg curry goes so well along with rice. I have adapted the recipe making minimal changes to suit my family. Nanjil country represents the southern part of Tamilnadu.

Here is how to do spicy egg curry for rice.

Heat oil in a pan and add in the bay leaves, curry leaves, kal pasi (stone flower) and cumin seeds. Saute for a minute on low flame.

Once the spices are sauteed and aromatic, add in the sliced onions.

When the onions are getting brown, lets make a spice masala paste.

Grind all the ingredients with quarter cup of water to a fine paste. Add in the spice masala paste.

Add in the salt. Adding salt will help in cooking faster and the masala paste will not stick to the pan. Fry well for 2-3 minutes.

Add in the chopped tomatoes and saute for a minute.

Add in the turmeric powder, coriander powder and red chilli powder and saute for 2-3 minutes till the masala is well fried and almost dry.

Now, we will make another paste.

Grind the fresh shredded coconut, cashew-nut and fried gram with quarter cup of water to a smooth paste.

Add the paste along with two cups of water.

Add in the boiled eggs to the curry. Let the curry simmer for 10 minutes.

Remove the pan from heat and add in the coriander leaves and the lemon juice.

Spicy curry for rice is ready!!!! Serve the curry with red rice.

Tempering Ingredients

• 1 tablespoon sesame oil (Indian gingely oil)
• 2 sprigs curry leaves
• 2 bay leaves, broken
• 1 teaspoon kalpasi
• 1/2 teaspoon cumin seeds

Other ingredients

• 1 onion, sliced
• 1 tomato, chopped
• 1 teaspoon salt
• 1 teaspoon coriander powder
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 2 sprigs coriander leaves, chopped
• juice of half a lime / lemon
• 5 eggs, boiled and peeled

For the spice masala paste

• 5 cloves garlic
• 1/2 inch piece ginger
• 3 green chillies
• 1/2 inch piece cinnamon stick
• 1 cardamom
• 1 clove
• 1 teaspoon fennel seeds

Coconut Masala paste

• 1/3 cup fresh shredded coconut
• 5 cashewnut
• 2 teaspoon fried gram dal (pottukadalai)

1. Heat oil in a pan and add in the bay leaves, curry leaves, kal pasi (stone flower) and cumin seeds. Saute for a minute on low flame.
2. Once the spices are sauteed and aromatic, add in the sliced onions and saute till the onions are slightly brown..
3. Add in the spice masala paste. Add in the salt. Saute for 2-3 minutes.
4. Add in the chopped tomatoes and saute for a minute.
5. Add in the turmeric powder, coriander powder and red chilli powder and saute for 2-3 minutes till the masala is well fried and almost dry.
6. Add the coconut masala paste along with two cups of water.
7. Add in the boiled eggs to the curry. Let the curry simmer for 10 minutes.
8. Remove the pan from heat and add in the coriander leaves and the lemon juice.
9. Serve the curry with red rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: side dish
• Cuisine: tamilnadu

Tempering Ingredients

• 1 tablespoon sesame oil (Indian gingely oil)
• 2 sprigs curry leaves
• 2 bay leaves, broken
• 1 teaspoon kalpasi
• 1/2 teaspoon cumin seeds

Other ingredients

• 1 onion, sliced
• 1 tomato, chopped
• 1 teaspoon salt
• 1 teaspoon coriander powder
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 2 sprigs coriander leaves, chopped
• juice of half a lime / lemon
• 5 eggs, boiled and peeled

For the spice masala paste

• 5 cloves garlic
• 1/2 inch piece ginger
• 3 green chillies
• 1/2 inch piece cinnamon stick
• 1 cardamom
• 1 clove
• 1 teaspoon fennel seeds

Coconut Masala paste

• 1/3 cup fresh shredded coconut
• 5 cashewnut
• 2 teaspoon fried gram dal (pottukadalai)

1. Heat oil in a pan and add in the bay leaves, curry leaves, kal pasi (stone flower) and cumin seeds. Saute for a minute on low flame.
2. Once the spices are sauteed and aromatic, add in the sliced onions and saute till the onions are slightly brown..
3. Add in the spice masala paste. Add in the salt. Saute for 2-3 minutes.
4. Add in the chopped tomatoes and saute for a minute.
5. Add in the turmeric powder, coriander powder and red chilli powder and saute for 2-3 minutes till the masala is well fried and almost dry.
6. Add the coconut masala paste along with two cups of water.
7. Add in the boiled eggs to the curry. Let the curry simmer for 10 minutes.
8. Remove the pan from heat and add in the coriander leaves and the lemon juice.
9. Serve the curry with red rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: side dish
• Cuisine: tamilnadu

Find it online : https://www.kannammacooks.com/nanjil-egg-curry/

Healthy kollu dosai recipe. Dosa made with cooked and ground horsegram and spices. Healthy and filling dosa recipe. With step by step pictures.

Horse-gram is one of the healthiest lentils around and has properties that reduce insulin resistance. Its very rich in fiber and can help people with diabetes to a great extent. This dosa is very popular in the kongu region among the Kavundar community. Its very simple recipe where boiled horsegram is ground with spices and mixed with dosa batter. Horse-gram dosas are very flavorful and they turn out very crispy. My aunt Sarasu athama has a set of temple friends who gang up for bhajans and she got this recipe from one of her friends. I think, more than me, she works so hard in collecting recipes and passing it on for Kannamma cooks. No one can travel like my aunt. She used to just pack her bags and travel at least once a month with her gang to temples. I still remember a particular incident where she jumped into a temple pool just like that. It was somewhere in Kerala. We just finished the temple darshan and our van was getting delayed. We were waiting for the van. Those were the happy no-mobile days. You just had to waitttt!!! The pool was very deep and the jump would have been around nothing short of 30-40 feet. My aunt told that she was feeling like taking a dip in the water. My other aunt Kamalam athama told that she had to cross to the other side to reach the steps. When Kamalam athama was talking about the steps on the other side, she just jumped from wherever she was taking the long shot. Saree and all!!!! All of us froze. But she just had the time of her life. She loved swimming. She is in her eighties now and still going a strong sixteen. Luckily, she doesn’t jump anymore. She is one of the best people I like in my life. Here is her friends recipe. The one on the left with glasses is Kamalam athama and one on the right is the rebel!!!!!

First, we need to boil the lentils. Horsegram/kollu needs to be cleaned first. It almost always has some small stones and sand particles. Just take 1/3 cup of lentils and spread it on a plate and slowly remove the stones and sand. Wash thoroughly for 2-3 times in running water. Pressure cook the lentils in 2 cups of water for 15 minutes. Remove from heat and wait for the pressure to settle naturally. Set aside to cool.

Take a mixie jar and add in the cooked dal along with the water used for cooking. Add in the onions, cumin seeds, dry red chillies and curry leaves. Grind to a smooth paste. Add extra water if necessary.

Add the ground paste to regular dosa batter. I have used about 3 cups of regular dosa batter for this recipe. I also added about a cup of water to thin the batter. I have not added salt to the batter as the dosa batter is already salted. You may add salt to taste if you may wish. Note: The batter needs to be slightly runny than the regular dosa batter so that its easier to spread the batter on the tawa. If its very thick, the batter will not spread on the tawa properly. So if the dosas are not spreading properly, add 1/4 cup of water at a time and mix well and make dosas. Here is the recipe for regular idli-dosa batter.

Heat the dosa griddle until medium hot. Add 1/2 cup batter and swirl to completely cover the dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa.

Cook until underside of the kollu dosa is golden brown. Loosen the edges of the kollu dosa with a steel spatula. Flip the kollu dosa. Cook for 30 seconds more. Remove the kollu dosa from the griddle and repeat with remaining batter.

Serve hot with chutney of your choice.

• 1/3 cup horsegram lentil
• 3 cups regular dosa batter
• 1 onion, roughly chopped
• 1 teaspoon cumin seeds
• 2 sprigs curry leaves
• 2 dried red chillies
• sesame oil (Indian gingely oil) for making dosas

1. Boil the lentils and set aside to cool.
2. Take a mixie jar and add in the cooked lentils along with the water used for cooking. Add in the onions, cumin seeds, dry red chillies and curry leaves. Grind to a smooth paste. Add extra water if necessary.
3. Add the ground paste to regular dosa batter. Add about a cup of water to thin the batter.
4. Heat the dosa griddle until medium hot. Add 1/2 cup batter and swirl to completely cover the dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa.
5. Cook until underside of the kollu dosa is golden brown. Loosen the edges of the kollu dosa with a steel spatula. Flip the kollu dosa. Cook for 30 seconds more. Remove the kollu dosa from the griddle and repeat with remaining batter.
6. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Tamilnadu