Mangalorean Egg Curry

Mangalorean egg curry is a perfect dish with rice, dosa, and chapattis. Specialty of the curry is instead of using boiled eggs we break the egg into the gravy.

Method

Grind coconut, masala powder, turmeric, garlic flakes, onion and tamarind to a smooth paste by adding water. In pan, add chopped onion and tomato add masala paste, add water to the gravy consistency (gravy consistency shouldn’t be too thick or too thin) add salt and bring it to boil.

Once it starts boiling, break egg one by one in the curry (don’t stir at this moment) close the lid and cook on low flame for a few minutes; after few minutes eggs will be cooked and mix very gently.

Now in small pan or wok, heat coconut oil, add finely chopped onion, fry till it become red (don’t burn the onion) add in the curry. Close lid and off the gas. Keep aside closed for 3-5 minutes.

Mix gently and serve with rice, dosa or with chapattis.

Note : -

                  Coconut oil is an optional being a Mangalorean we like the aroma of coconut oil in Mangalorean cuisines.

Spicy Udupi Chicken Curry

Uppoor is a small village which falls between Udupi and Brahmavar; a place with lots of greenery, mango tree, cashew nut tree, guava tree paddy fields, streams, ponds and……… many more things ; especially with NO noise and air pollution…………. You might be wondering why I am talking about this place …….. yes!! Today recipe belongs to this place.

                                              My sister-in-law (Mamatha) who resides in place; and  never fails to prepare this chicken curry for her lovely brother (Sandy my hubby) on our visit to her home; as this chicken curry is one of his favourites’. So this time when we visited Mamatha’s place I thought of clicking pictures of chicken curry procedure and share it in my blog. The source of this recipe is; as I already mentioned Mamatha (my hubby’s younger sister)."THANK YOU Mamathathigey….."

                                              This curry can be served with Idli, chapatti, rice and of course with our Mangalore special Kori roti.
        

 

 

 



 

Method

 



Roast Kashmiri red chilli, coriander, cumin, and fenugreek, cinnamon and clove separately using a ½ tsp. oil and keep aside.

In same pan heat 2sp oil  add one sliced onion fry, ones it become translucent add coriander leaves fry until onion become red keep aside

Grind all the roasted and fried ingredient by adding garlic and tamarind together to a smooth paste this is our red masala keep aside.
 

 

In the pan heat 1tsp oil add curry leaves and fresh coconut grated fry it until it changes colour; keep aside to cool once it gets cool grind it to smooth paste by adding water.

This is our white masala.
 

 

    Heat ghee add onion chopped sauté it, add half of the coriander chopped sauté it.



 

 

Add chicken fry until it changes little colour.

Add salt and mix well, add red masala mix well bring it to boil, once it starts boiling close lid and cook
 

  

 

After the few minutes open lid and if oil comes up and chicken is cooked; add white masala mix well and bring it to boil, once it is boil add chopped coriander leaves close the lid and off the gas.

Serve with red rice, Kori roti and Chapati.

 

 

 



Spicy Liver Fry

This is a good starter recipe and you can serve with cocktails, mocktails and served as a side dish with rice and rasam…..

Ingredients

250gm Chicken Liver and Gizzard

2-3 sp Oil

5-6 Green chillies

1sp Ginger garlic paste

1sp Turmeric powder

2-3sp Chilli powder

1sp Cummin powder

½ sp Dried Mango Powder (amchur powder)

¼ sp Garam Masala powder

2 Onion chopped

Coriander leaves chopped

Salt to taste

 Method

Heat oil in wok/kadai.

Add ginger garlic paste fry add chopped green chillies and fry until raw smell of ginger garlic paste, goes.

Add chicken liver and gizzard, mix well, add turmeric and salt stir-fry well and close led and cook.

Once the liver is cooked add chilli powder, cummin powder dried mango powder and garam masala stir-fry well.

Once you feel the aroma of all masala and liver and gizzard are cooked, add onion chopped and mix well. Fry for few minutes until onion is half cooked; now garnish with chopped coriander leaves. Serve hot.

Note

I have added few chicken boneless (optional) pieces too in the recipe.

My family prefers spicy food, especially when it comes to non-veg so I have added 5-6 green chillies and 2-3sp of chilli powder, but you can add as per your taste.