Egg Curry is made in a number of ways in Kerala and this is my mom's style egg curry served with paalappam, idiyappam or even chapathis. This is a popular egg curry from old times. I have seen my grandmom, mom grind the coriander powder along with whole spices on a ammikallu (grinding stone) to a smooth paste which adds the volume to the gravy. The spice is from the green chillies used and a pinch of pepper powder. Potatoes are cooked,mashed roughly and added along with eggs. Coconut milk gives the taste and flavour to this delicious curry.

READ FULL RECIPE HERE- [ Ссылка ]

Extracting coconut milk, refer this link- [ Ссылка ]

Roasted fenugreek powder making, refer this link- [ Ссылка ]

NOTES
* I use homemade garam masala which has pepper powder in it.But if you use any others, then add 1/4 tsp of pepper powder too.
* The main spice in this curry is from the green chillies, so add as per tolerance.
* Fenugreek powder adds flavour to the curry.If you don't use fenugreek powder, then use fenugreek seeds.Use along with tempering and add to the curry.
* Use 3/4 grated coconut to extract the 1.5 cups thin coconut milk and 1/2 cup thick coconut milk if using freshly grated coconut. Refer this link here for extracting coconut milk- [ Ссылка ]

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