Nadan Pottichozhicha Mutta Curry/ Poached Egg Curry

                   Nadan Pottichozhicha mutta curry/ Poached Egg Curry– an easy South Indian style curry of poached eggs in a coconut & Tomato based gravy. This egg curry has eggs dropped in a flavorful gravy instead of the usual boiled eggs being added to a curry. The eggs get cooked in the gravy absorbing all the flavors of the curry.

    As we all know eggs are the most nutritious food. Eggs have lots of vitamins, calcium, minerals, in fact it contains a little bit of almost every nutrient we need. Eggs are high in cholesterol, but eating eggs does not make any ill effects on cholesterol in the blood for the majority of people. Including egg at least once in your diet especially for kids makes your diet very healthy.

  This recipe was handed over to me from my Mom, who learned it from one of family friend. During our childhood days my sister and I used to go crazy on this curry. We loved it, especially the way our mom made this curry.

   This simple gravy makes for a complete meal when served with rice as you don’t require any side dish, just some papadum’s are enough. While adding boiled eggs to gravy is more common, I love this version of egg curry where the eggs absorb all the flavors of the curry and taste delicious. Hope you all try this tasty egg curry.

Here's the recipe of Poached Egg curry, something you can whip up in a jiffy. This curry goes very well with Roti, bread, Appam etc

Ingredients:

Eggs- 4nos

Onion – 2 chopped

Tomato – 1 big sized, chopped

Ginger – 1 tsp, finely chopped

Garlic – 1 tsp, finely chopped

Chilli powder – 1 tsp

Turmeric powder - 1 tsp

Coriander powder – 2 tsp

Garam masala powder – ½ tsp

Mustard seeds – ½ tsp

Curry leaves - 1 sprig   

Coconut milk – ½ thick(I used store bought one)

Salt – to taste

Coriander leaves – to garnish

        

Method:

Heat oil in a pan and add the mustard seeds. When they start to splutter, add the sliced onion along with curry leaves. Saute the onions till they turn translucent.

Add the ginger & garlic pieces and stir till raw smell goes. Add the coriander powder, chilli powder and turmeric powder and stir for a minute.

Add the chopped tomato and salt, cook till oil separates then add water. When the mixtures starts to boil carefully crack the egg and pour into the boiling mixture.

Do Not stir cover and cook for a minute. Using a spoon carefully take some gravy from the sides and pour on top of the eggs.

When the mixture again starts to boil, pour the coconut milk and shake the pan so that it blends into the mixture. It is better to avoid stirring or else the egg may break.

Switch off the heat as soon as you spot bubbles along the sides of the pan. Sprinkle the garam masala powder on top.  Garnish with coriander leaves.

Serve hot with Rice, Appams, Roti’s, etc.