Past two weeks we had our county fair and there were variety of rabbits, goats, pigs, hen and ducks. They were very different from what I’ve seen in India. My brother is very much interested in all different species of farm animals. He had few pygmy goats, budgies, cockatiel and lovely Indian Fantail pigeons back in India.
Roasted chickpeas (pottu kadalai) – 2 tsp (use minimal)
grated coconut – 3/4 cup
green chilies – 2-3
coriander powder – 1 tbsp
Egg – 2-3
Onion – 1 medium size
Tomato – 1
Cardamom – 1
Coconut milk – 3 tbsp (optional)
1. Grind roasted chickpeas, grated coconut, green chilies and coriander powder.
2. Heat 3 tsp of oil in a pan. Add curry leaves,fennel seeds and cardamom. Saute finely chopped onion till they get translucent.
3.Next add tomato and saute till they get mushy. After this add the ground paste. Add required amount of water and salt.
4. Cook the paste for a while and add the eggs one by one. Cover and cook in simmer. After a while stir a little without breaking the eggs. Let the eggs cook completely.
5. Once the eggs are completely cooked, add coconut milk and switch off the heat. Add cilantro on top.
Easy egg kurma ready. This goes well with idly, dosa, aappam and paratha.