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Main Course

Egg Porichathu

Pan-fried until the edges go dark and crispy, this egg fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.

Ingredientsfor 3 servings

5 nos Eggs
2 tsp Chilly powder
1/4 tsp Turmeric powder
1 inch Ginger
Garlic pods A, a few
Salt, to taste
Water, to taste
1 cup Oil

Preparation

Step 1
Hard boil the eggs. Remove the shell and keep the eggs aside.
Step 2
Grind together ginger and garlic.
Step 3
Mix together chilly powder, turmeric powder, ginger-garlic paste, salt and a little water in a plate.
Step 4
Cut the eggs into two and marinate them in the above paste for 10 minutes.
Step 5
Set a pan over medium heat and pour in the oil or kadai and fry the eggs in it.
Step 6
Goes well with tea.

Tip

Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.

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Main Course

Egg Porichathu

Ingredientsfor 3 servings

5 nos Eggs
2 tsp Chilly powder
1/4 tsp Turmeric powder
1 inch Ginger
Garlic pods A, a few
Salt, to taste
Water, to taste
1 cup Oil

Preparation

Step 1
Hard boil the eggs. Remove the shell and keep the eggs aside.
Step 2
Grind together ginger and garlic.
Step 3
Mix together chilly powder, turmeric powder, ginger-garlic paste, salt and a little water in a plate.
Step 4
Cut the eggs into two and marinate them in the above paste for 10 minutes.
Step 5
Set a pan over medium heat and pour in the oil or kadai and fry the eggs in it.
Step 6
Goes well with tea.