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Kerala Style Egg Stew

As there is an absence of meat, and the utilization of hard-boiled eggs contributes minimal flavor to the curry, the entire taste profile relies on the combination of spices and coconut milk.
Remarkably, the result was impressive! If you prefer side dishes that are mild and not overly spicy, this dish is a reliable choice. It complements plain rice, appam, puttu, idiyappam, neer dosa, chapathi, and, not to be overlooked, good old white sliced bread ;)
Pairing bread or dinner rolls with this delicately flavored stew makes for an excellent starter in a dinner or lunch menu.
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Course Side Dish, stews
Cuisine Indian
Servings 0

Ingredients
  

  • 5 Hard Boiled Eggs (sliced)
  • 4 Cardamom
  • 4 Cloves
  • 1 Big piece Cinnamon
  • 1/4 tsp Whole black pepper
  • 1/4 tsp Fennel seeds
  • 1 Bayleaf
  • 2 medium Onion (sliced)
  • 1/2 tbsp each Crushed ginger & garlic
  • 2-3 Green chilli (slit lengthwise)
  • Half of 1 small Carrot (cubed)
  • Half of 1 small Potato (cubed)
  • 1/4 cup green peas (I used frozen)
  • 1 3/4 cup Medium thick coconut milk
  • 1 cup Thick coconut milk
  • 5-6 Cashew nuts
  • 5-6 Small / Pearl onion (sliced)
  • Curry leaves
  • Salt
  • Coconut oil (1-2 tbsp)

Instructions
 

  • Crush together cardamom, cinnamon, cloves, whole black pepper and fennel seeds.
  • Heat oil in a wide and deep pan. Add crushed spices and bay leaf. Fry for a min. Add sliced onion and cook till it becomes light brown.
  • Add crushed ginger garlic and green chilli. Cook for 2-3 mins, till the raw smell goes.
  • Add cubed potato and carrot and green peas. Mix well.
  • Add medium thick coconut milk. Bring it to boil. Reduce flame to lowest, cover and cook for 12-15 mins, till the veggies are done.
  • Add boiled and sliced eggs and thick cocnut milk and gently mix. Continue to cook on low flame for 5-6 mins. Switch off the gas.
    Fry the sliced onion, curry leaves and cashew till it becomes golden brown and add to the stew. 

Notes

  1. Though fried small onion and cashew is added as garnish, it does add an extra crunch and flavour to dish and I recommend you not to skip it.
  2. Keep in mind the gravy tends to thicken as it rests. Let the curry rests for half an hour or so for the flavour to settle in.
  3. I used coconut milk powder for coconut milk. 
Keyword Kerala Style Egg Stew
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