Curry Leaf Egg Masala Fry is a simple boiled egg fry using curry leaf and spices, served as a side dish for rice or Roti.
Curry Leaf Egg Masala fry can be served as an appetizer or as a side dish to rice.
If you are an egg lover and you love experiencing eggs with a different flavor, you must try this recipe.
A quick, masala base is prepared using onions, curry leaves fennel seeds, black pepper and cooked off on a pan. Then boiled eggs are tossed in the masala to coat well.
How to eat
Ingredients required
- Boiled eggs 4-5
- 1 hand full curry leaves
- 1/2 onion roughly chopped
- 1.5 tsp black pepper
- 1 tsp red chilli powder
- 1 tsp kulambu thool
- Salt to taste
- 1 tsp Fennel seeds
- Oil to cook
Prep work before you begin
Boil Eggs to medium – Add eggs to room temperature water, add some salt, bring to a rolling boil and simmer for 5minutes. Remove eggs from water and add to ice cold water, peel and keep ready.
Roughly chop the onions.
Alternatives / Vegan / vegetarian Versions
This recipe can be used with tofu or paneer to experience the flavours.
Pictorial recipe how to make curry leaf egg masala fry
Start by Grinding , onion, black pepper, red chilli powder, fennel seeds, curry leaves to a smooth paste.
Keep a pan on medium heat and add oil , add broken urad dal, once it is golden add the ground curry leaf mixture.
Add kulambu milagai thool, salt and mix well and cook until oil separates on the side.
Once the masalas roasted, add the boiled eggs (cut in half) and spoon the masala over the cut side using spatula and roast for a few mins.
Serve Hot with rice or roti.
Egg Recipes you may like,
Egg Curry with coconut milk (South Indian style)
Muttai Thokku – Kerala Style Egg Roast
Udaitha Muttai Kuzhambu Recipe |Egg drop curry
Egg Biriyani Recipe ( Muttai Biriyani)
Curry Leaf Egg Masala Fry
Ingredients
- Boiled eggs 4-5
- 1 hand full curry leaves
- 1/2 onion roughly chopped
- 1.5 tsp black pepper
- 1 tsp red chilli powder
- 1 tsp kulambu thool
- Salt to taste
- 1 tsp Fennel seeds
- Oil to cook
Instructions
- Grind , onion, black pepper, red chilli powder, fennel seeds, curry leaves to a smooth paste.
- Keep a pan on medium heat and add oil , add broken urad dal, once it is golden add the ground curry leaf mixture.
- Add kulambu milagai thool, salt and mix well and cook until oil separates on the side.
- Once the masalas roasted, add the boiled eggs (cut in half) and spoon the masala over the cut side using spatula and roast for a few mins.
- Serve hot.
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