This coconut milk-based curry is mild in spices and spiciness. It goes well with rice, appam and idiyappam. I prepared it along with Rice and spicy beans stir fry. Any spicy side dish will go with this curry and rice. Sodhi is a popular dish in our place and we can say this curry is the eggetarian version of Sodhi. I have posted the recipe of ginger chutney/inji thogayal. This chutney goes well with this egg coconut milk curry too.
For more recipes with egg chick here.
Let’s see how cook this curry.
Preparation Time : 20 mins
Cooking Time : 20 mins
Serves : 3
INGREDIENTS REQUIRED
Coconut oil – 2 tbsp
Cinnamon – 2 inch piece
Onion – 1( medium size, sliced)
Pandan leaves – a few
Green chillies – 4 to 5 (slit into half) or adjust as per taste)
Dried red chilli – 1 ( broken into pieces)
Ginger garlic paste – 1/2 tbsp
Turmeric powder – 1/2 tsp
Fennel powder – 1/2 tsp
Coriander powder – 1 tsp
Tomato – 1(small size, sliced)
Salt to taste
Boiled eggs – 4
curry leaves – 2 sprigs
Thin coconut milk – 1.5 cups
Thick coconut milk – 1/2 cup
METHOD
1.Heat oil in a pan or pot, add cinnamon, sliced onions, pandan leaves, green chillies, dried red chilli and saute until the onions turn light golden.
2.Add ginger garlic paste and saute until the raw smell leaves. Add turmeric powder, fennel powder and coriander powder, sliced tomatoes and saute for a minute . Then add the thin coconut milk and allow it to cook in medium flame for 5 minutes.
3.Add salt to taste, boiled egg, curry leaves and mix well. Add the thick coconut milk and allow to cook it in low flame for 2 minutes and then switch off the flame.
Egg coconut milk curry is ready.
Serve with Rice, appam or idiyappam.
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