Kerala style Egg Mappas, Creamy Egg and Potato Curry

Filed under Egg, Non-Vegetarian
4.6, 16 reviews

Happy Onam and Bakrid wishes in advance..

Recipe Details  
 
4.6, 16 reviews

Posted by
Posted on 21, Apr 2017
Serving 4-5 people
Ready in 35-40 minutes
Post Views 1.6 K views
Post Rating 4.63 out of 5 , from 16 reviews
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Ingredients
  • Eggs - 4-5 Nos, boiled and peeled
  • Potato, medium sized - 2 Nos, cubed
  • Onion, medium sized - 1 Nos, thinly sliced
  • Chopped Garlic - 1 ½ Teaspoon
  • Chopped Ginger - 1 Teaspoon
  • Tomato, medium sized - 1 Nos, chopped
  • Green Chillies - 1-2 Nos, slit
  • Curry leaves - 1 sprig
  • Turmeric Powder - ½ Teaspoon
  • Coriander Powder - 1 Tablespoon
  • Garam Masala - ½ Teaspoon
  • Coconut Milk, medium thin - 2 cups
  • Mustard seeds - ½ Teaspoon
  • Coconut oil - 1 Tablespoon
  • Chopped coriander leaves - 1 Tablespoon
  • Water as required
  • Salt to taste

For Cashewnut paste:

  • Cashew nuts - 10-12 Nos
  • Hot water - ½ cup
Directions
  1. In a bowl, soak the cashew-nuts in the hot water for 15 minutes. Then grind to a fine paste. Set aside.
  2. Heat coconut oil in a pan, splutter mustard seeds.
  3. Add in the sliced onion, green chillies, curry leaves and saute until the onion turns light golden in color.
  4. Add in the chopped garlic, ginger and saute until the raw smell disappears.
  5. Add in the chopped tomato and saute until the tomatoes are mashed well.
  6. Then add in the turmeric powder, coriander powder, garam masala and fry for 2 minutes on low heat.
  7. Now add in the potato cubes and mix well.
  8. Then add in the coconut milk, enough water, salt and mix well.
  9. Cover and cook until the potatoes are cooked well and the curry is slightly thick on low-medium heat.
  10. Add in the cashew-nut paste, boiled egg and mix well. Cook for about 3-4 minutes on low-medium heat.
  11. Remove from heat, add in the chopped coriander leaves and mix well.
  12. Serve warm with idiyappam, palappam, chappathi etc.
4.6, 16 reviews

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