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Egg Stew is a Coconut Based Flavourful side dish for breakfast.
- 3 Eggs HardBoiled
- Required Salt
- 1 Onion
- 2 Small Tomatoes
- 1 Tablespoon Coconut oil
- 1 Teaspoon Cumin Seeds
- 1/4 Teaspoon Turmeric Powder
- 1/2 Teaspoon Pepper Powder
- Fistful Curry Leaves
- 1 Cup Thin Coconut Milk
- 3/4 Cup Thick Coconut Milk
- 2 Green Chilli
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Heat Coconut Oil in a wok. Add in Cumin seeds and allow it to splutter.
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Add in Onion and saute until glossy. Add in Curry Leaves and green chillis and saute them.
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Add in tomatoes and salt to taste. Saute for 2 minutes. Do not make them Mushy.
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Add in Turmeric powder and Pepper powder and saute for a minute.
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Add in Thin coconut milk and cook for few minutes.
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Simmer the flame and add in the thick coconut milk. Cook until the mixture comes to a boil.
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Add in the sliced eggs and cook for 2 or 3 minutes in low flame.
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Yummy and delicious egg stew is now ready to serve.
- Boiled Potatoes can also be added along with eggs to this recipe.
- Coconut oil is the main ingredient in this stew. To get the authentic flavour do not replace it.
- After adding in thick coconut milk do not boil for more time as it might cuddle.
- After adding in sliced eggs do not stir them as the eggs would break and dissolve in the coconut milk.

Step by Step Photos on how to make Egg Stew
- Heat oil in a wok. Add in cumin seeds and saute them until they splutter. Add in onion and saute them until glossy.
- Add in curry leaves and saute for few minutes. Add in tomato and green chillis.
- Add in salt to taste. Saute them for few minutes. Tomatoes need not mash.
- Add in turmeric Powder and pepper powder. Add in thin coconut milk. Cook until they blend well.
- Add in thick coconut milk. Cook for 2 minutes. Add in the hardboiled sliced eggs. Cook for another 2 minutes and switch off the flame.
- Mild and Delicious Egg stew is now ready to serve with Pooris, Idiyappam
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