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Recipe for egg sherva made street style. A perfect side dish for Idli, Dosai, Chapati and Parotta

Here is flipside succulent flavour-packed egg curry recipe that’s perfect for South Indian tiffin items. This egg curry is slightly made on the thinner side. The idli or parotta soaks up the curry while dipping. If nonflexible pressed for time, the masala paste can be made in whop and stored in the refrigerator for a day or plane frozen for later use. Be generous with the oil as this curry tastes very robust and tastes good only if unbearable fat is present.

This recipe has spices like cardamom, cinnamon and cloves widow in two parts – one while tempering and then in the ground masala paste. If you do not want the spices to overpower or if people in your household do not like the smell of spices in the curry, you can halve the spices while grinding or omit them perfectly while grinding and use them only in the masala paste.

Adjust the untried chillies and the chilli powder equal to your taste. I have used ready-made curry masala powder in this recipe. Curry Masala powder is a south Indian spice tousle hands misogynist in grocery stores or can be sourced online.

Here are the things you can buy online for making this recipe
Curry Masala Powder https://amzn.to/3Z8Rtwf
Hard Anodised Kadai https://amzn.to/3lwPapc

Here is the video of Muttai Sherva | Rottu Kadai Style Egg Sherva | Perfect Side Dish Recipe For Idli, Dosai, Chapati and Parotta

Muttai Sherva | Rottu Kadai Style Egg Sherva

Recipe for egg sherva made street style. A perfect side dish for Idli, Dosai, Chapati and Parotta

Total Time: 45m
Yield: 6 servings

Ingredients

Main ingredients

3 tablespoon gingelly oil
1/2 inch piece cinnamon
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1 sprig of curry leaves
1/2 cup onions, finely chopped
1 teaspoon ginger garlic paste
1/2 teaspoon turmeric powder
3/4 teaspoon red chili powder
1.5 teaspoon coriander powder
1/2 teaspoon curry masala powder
1/2 cup tomatoes, chopped
1 teaspoon salt
1/2 teaspoon sugar
2 cups water (may require little more)
3 eggs, hard-boiled
2 sprigs coriander leaves, chopped

For the masala paste

1/4 cup fresh shredded coconut
15 cashews
1 teaspoon white poppy seeds
2 teaspoon besan / kadalai maavu
2 untried chillies
1 cardamom
2 cloves
1-inch piece of cinnamon
1/2 teaspoon fennel seeds
1 pinch kalpasi
1/2 cup water

Instructions

Heat a heavy-bottomed kadai and add in the oil. Be generous with the oil as this is a very robust curry and tastes good only if a good value of fat is present. Add the cinnamon, fennel seeds, cumin seeds, cloves, and curry leaves. Let the spices get roasted in oil and wilt aromatic. Add the finely chopped onions and saute them for well-nigh 3-4 minutes until they turn soft.

Add the ginger garlic paste, turmeric powder, red chilli powder, coriander powder, and curry masala powder. Roast on a low flame for a few seconds. Add the chopped tomatoes and the salt. Add a little sugar to wastefulness the flavours. Mix well to combine. Reduce the flame to low. Cover the pan with a lid and melt on a low flame for well-nigh 3-4 minutes till the tomatoes are mushy. Once the tomatoes are soft, mash everything gently with a potato masher.

While the tomatoes are cooking, make the masala paste. Take all the ingredients listed under masala paste and grind them to a smooth paste. Reduce the value of spices used if required or equal to your family preferences.

Add the masala paste. Rinse the mixie with water and add to the pan. Mix well to combine. Cover the pan with a lid and melt on a low flame for well-nigh 15 minutes. Mix once in a while to stave scorching at the bottom.

Finally, add the hard-boiled eggs and finish with a generous sprinkling of coriander leaves. Serve with idli, dosai, poori, chapati, or parotta.