Tuesday, 17 April 2012




     1)    Eggs – 7 Nos.
     2)    Coconut oil or other cooking oil – 1½ tablespoon
     3)    Coconut – ½
     4)    Dry hot red chilies – 6 Nos.
     5)    Hot green chilies – 2 Nos.
     6)    Onion – 150 gm.
     7)    Tomato – 150 gm.
     8)    Tender curry leaves – 3 sprigs
     9)    Fennel seeds – ½ teaspoon
     10)     Coriander powder – 2 teaspoons
     11)     Mustard seeds – ½ teaspoon
     12)     Turmeric powder – ½ teaspoon
     13)     Garam masala powder – 2 pinches
     14)     Coriander leaves – of one plant
     15)     Salt – 1½ teaspoons

To Prepare:

          Grate the coconut. Put the coconut and the dry hot red chilies into a food processor. Without adding any water, grind for a minute. Discard the stems of the green chilies. Peel the onion. Chop the green chilies, the onion and the tomato to superfine pieces. Discard the root and the hard stem of the coriander plant and chop finely to pieces. Pluck the tender curry leaves off their sprigs and set aside. Beat the eggs nicely and set aside.

To Cook:

          Set a wide wok on high heat. Pour in the cooking oil and tip in the mustard seeds. As soon as the seeds are about to finish popping, throw in the fennel seeds. Stir thrice and tip in the curry leaves. Stir once and chuck in the chopped green chilies, the onions and the tomatoes. Tip in the salt. Stir continuously.

          As it starts to turn brown, bring down the heat to medium and pour in the beaten eggs. Stir to scramble the eggs. Once the eggs are fully scrambled, tip in the ground coconut paste. Stir briskly and tip in the coriander powder and the turmeric powder. Soon the mixture will become somewhat powdery.

          Now tip in the garam masala powder and the coriander leaves. Stir well and switch off the heat. Your special, spicy egg chutney is ready. Enjoy as a side dish to rice, chappatis, soyyea polos, porridge, cherupayar kanji or as a sandwich filling.



          The hot and spicy egg chutney in the picture does not contain any coriander leaves since I had run out of stock.

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