KODIGUDDU PALU POSI KURA

INGREDIENTS

Kodiguddulu – 5 boiled and peeled

Finely chopped onions- 3 cups

Green chillies – 5 slited

Turmeric powder – 1/8 tsp

Salt to taste

Clove powder – a pinch

Milk – 1/2 cup

TALIMPU

Oil – 1/4 cup

Cumin seeds – 1 tsp

Garlic cloves – 4

Broken red chillies – 4 pieces

Curry leaves – few

METHOD

1. Heat oil in a kadai, add cumin seeds and let them splutter. Add all the remaning ingredients one by one.
2. Fry for few seconds. Add finely chopped onions and green chillies.
3. Then, add salt and turmeric powder. Cover and cook on low flame. Meanwhile heat 1 tbsp of oil in a kadai. Add turmeric powder and eggs.
4. Fry on medium flame till the eggs become brown. Switch off the flame and take out the eggs from the pan and keep it aside.
5. When onions turn into light pink colour, add eggs and clove powder. Mix well. Fry for 2 more minutes.
6. Add milk and mix well. Cook on high flame till the milk evaporates and oil floats on top.
7. Goes well with roti and rice.

EGG SNACK

INGREDIENTS

Boiled eggs – 4

Finely chopped onions – 1 medium size

Finely chopped tomatoes – 2 tbsp [remove seeds and chop it]

Finely chopped coriander for garnishing

Salt to taste

Red chilli powder- 1tsp

METHOD

1. Boil eggs, peel it and keep it aside.
2. Just before serving, cut eggs in half.
3. Arrange in a plate. Sprinkle finely chopped onions and tomatoes.
4. Lastly sprinkle salt, red chilli powder and finely chopped coriander leaves.
5. Serve as accompaniment.

SLICED EGG FRY

INGREDIENTS

• 

Boiled eggs – 6

Turmeric powder – 1/4 tsp

Finely sliced onions – 1 1/2 cups

Red chilli powder – 2 1/2 tsp

Pulav masala – 1/2 tsp

Water – 1/4 cup

Salt to taste

finely chopped coriander leaves – 1 tbsp

TALIMPU

Oil – 3 to 4 tbsp

Cumin seeds – 1/2 tsp

Crushed garlic – 2 cloves

Broken red chilli pieces – 4

Curry leaves – few

METHOD

1. Peel boiled eggs. Remove yolks and keep it aside.
2. Slice the eggs. Heat oil in a pan, add cumin seeds and let them splutter. Add mashed garlic, broken red chillies and curry leaves one by one.
3. Fry for a few seconds. Add finely chopped onions, mix well. Add salt and turmeric powder. Cover and cook on low flame.
4. Cook till onions turns into light golden colour. Add red chilli powder and pulav masala. Cook for another 2 minutes.
5. Add sliced eggs and mix well. Cover and cook for another 2 minutes.
6. Add water. Cover and cook till water is absorbed . Finally, add finely chopped coriander leaves. Check out seasonings. Mix well.
7. At this stage if you want to add egg yolk you can add. This is optional. Serve with rice or chapathi.

EGG KEEMA FRY

INGREDIENTS 

Eggs – 5

Onion paste – 1/2 cup

Red chilli powder – 2  1/2 tsp

Turmeric powder – 1/4 tsp

Pulav masala – 1  1/4  tsp (check out my previous post)

Salt to taste

FOR TEMPERING 

Oil – 5 tbsp

Crushed garlic – 4 pods

Cumin seeds – 1 tsp

Broken red chilles pieces – 4

Curry leaves – 1 spring

Chopped coriander leaves  for garnishing

METHOD 

1. Crack eggs into a mixing bowl. Beat with a fork for 1 to 2 minutes lightly.
2. Heat oil in a pan. Once the pan is hot, add crushed garlic and fry for 10 seconds. Add all the remaining tempering ingredients one by one expect Coriander leaves.
3. Fry for a minute. Add onion paste, salt and turmeric. Fry on low flame.
4. Once the onion paste starts to turn light brown, add red chilli powder and pulav masala powder. Mix well.
5. Fry for a minute. Turn the flame down to low, add the whisked eggs to the onion masala. Mix well.
6. Increase flame to high. Stir the egg mixture vigorously to make it into small pieces .
7. Then fry on medium flame till the raw smell fades away. Check out the seasonings. Lastly add finely chopped coriander leaves. Mix well.

SUGGESTIONS 

Goes well with rice, roti and bread.