Egg Drop Curry – Poached Egg Curry In A Hurry

Egg Drop Curry

Excuse  my  lame attempt  at rhyming, but  this is  indeed  a curry in a  hurry.   This is an  easy dish to prepare  when unexpected, but  welcome  dinner  guests  show up or  when you simply do not have much time.  Egg drop curry or or Mutta Pottichozhicha Curry, as it is  called in  Kerala, is  a  quick  egg  dish   that  goes  well   with   sides like  flat breads likes rotis or  Naans,  pancakes like  Appams or  rice  noodles like Idiappams .

I grew up   watching the “Incredible Edible Egg”  campaigns.   Egg  was  touted  as  the  powerhouse  of  nutrition,  cheap  source of  protein   and  all  round  goof  for  you.  Then   came  the  health police  warnings  about  the  dangers of  eggs.  “Beware of  Cholesterol” – they  said,  but we still ate  our  eggs, albeit  with a  dash of  guilt. Now  the   wheels  have  turned  again  and  it is  safe to  have  “your  daily egg” .

Fears are  allayed
Reputation restored,
Rejoice once more!
Consume your daily egg(s),
Before it is too late 🙂

Eggs  take  much less  resources to produce  than  meat,  needs no  refrigeration (though recommended) and provides many vital  nutrients. No wonder cooks  around  the  globe  are in love  with it.

Is it  any wonder  that there are   umpteen versions of  curried  eggs.  Usually these are  made  with boiled  eggs.  This  Egg Drop Curry,  a popular dish in Kerala, is  with  poached  eggs.   This  reduces  the   cooking  time and  a  delicious  curry comes  together in under  20  minutes.   There  is no  worry  about  boiling  the  eggs perfectly, or  waiting  to cool  and  removing the shells.  This is not a  spicy,  complex  flavored  curry, but  light  and  bustlin   with   fresh  fresh  flavors.

Traditionally these  were  prepared in  Cheena Chatti ,  similar  to the   Chinese  wok,   but a  little shallower. As  I mentioned  earlier  this  is  not a  heavily spiced  dish. It is  light ,  a  little  creamy and  full of  fresh flavors.  Curry leaves   and   coconut  and  spicy green  chilies  are  more  common in the  coastal  cuisine  than  garam  masala  and  this   dish is a   fine  example  of   those  flavors. Here is  the step by step recipe  .

Onions

Heat  oil in a  heavy bottomed pan, Kadai or  Cheena  Chatti.  When  the  oil is  hot  add  the  mustard  seeds.  Once  the mustard  seeds  crackle  add the  chopped  onions,  ginger, garlic, green chilies and  curry leaves.  You can  leave  the  green  chilies  whole  or  slit  or  chop them  for  more  heat.  The  onions  are  usually  coarsely chopped , as  it is a  home style  dish.  Sprinkle 1/2 tsp  salt over  the  vegetables  and  saute   till  the  onions  become   soft.  Salt  is added at this stage to bring  out  the  moisture thus  preventing  the  vegetables  from  browning.

Once  the  onions  are  soft add  the  turmeric powder,  and  mix  well.   Pour  1.5  cups of  water or  thin  coconut  milk and  bring  to a  boil.  Needless  to  say  fresh  coconut  milk   add a  much more  fresh taste  to  the  curry .

Once  the  curry boils  add a  splash of  vinegar  and  mix  well.  Reduce  the  heat  to low  and  break the eggs  one  by one  into the  curry.  Cover with the  lid  and   cook over  medium heat  for  5  minutes. If the  eggs  are still runny  turn them  gently using a  wide  spoon  and   cook for  a  couple  more  minutes.  Stir in the  coconut  milk. The amount of coconut milk you add entirely depends on your taste. The more milk the creamier and sweeter the curry will be.  Taste  and  adjust  salt.  Do not boil the curry after adding the coconut milk. Turn off the heat as soon as bubbles start appearing on the sides. Rest  for a  few  minutes  before  serving .

Egg Drop Curry

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 4 to 6

Ingredients

Eggs - 6
Onions - 1 to 2
Curry Leaves - a few
Garlic - 2
Turmeric - 1/4 tsp
Salt
Green Chili - 2
Ginger
Vinegar - 1/2 Tsp
Coconut Milk - 1 C (see notes)
Oil - 2 Tbsp (preferably Coconut)

Instructions

Chop the onions, finely mince the ginger and garlic. For spicier curry slit or chop the green chilies otherwise leave them whole.

In a heavy bottomed pan, heat 2 tbsp oil. When the oil is hot add the mustard seeds. Once the mustard seeds splutter add 2 C of the chopped onions, ginger, garlic, curry leaves, and the green chilies. Keep the heat at medium. Sprinkle 1/2 tsp salt over the onions. Cook till the vegetables are soft, 4-5 minutes, stirring a few times in between.

Once the onions become soft add the turmeric powder and mix well. Pour 1 & 1/2 C of the thin coconut milk or water and bring it to a boil. Reduce the heat to low, add the vinegar (optional). Slowly break the eggs into the pan , one by one. Cover and turn the heat to medium and cook for 4 to 5 minutes . Uncover if the eggs look runny flip them gently place the lid back on and cook for a few more minutes.

Add the (thick) coconut milk, reduce heat and stir. Taste and adjust salt. Turn off the heat and let rest a few minutes before serving .

Notes

If using fresh coconut milk use the thin coconut milk instead of water and finish off the dish with the thick milk. You can optionally add tomatoes (avoid vinegar), cilantro and other aromatic spices according to your taste.

https://oventales.com/egg-drop-curry/

Here  are a  few  variations

  • Add chopped tomatoes to softened onions and cook for a minute – in this case there is no need to add vinegar.
  • Add 1 tsp of garam masala along with turmeric.
  • Add chopped bell pepper(capsicum) or cilantro as per your taste.

Serve this egg  curry  with Appams  as a breakfast treat or with as  Lacha Paraths  for a delicious lunch or dinner.

Egg Drop Curry

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