This week I will choose one ingredient and make three side dishes with it. My usual choice would be paneer or some vegetable, but this time, I wanted to use eggs. So you will see three side dishes made with eggs which would perfectly compliment either rice or rotis. When mom made Biryani, it was usually onion raitha for the side, without any gravy, but when I got married, at PK’s place they would never make biryani with just raitha. They need a gravy, either a non veg one or with butter beans.
I so got used to that idea and when ever I make Biryani, I usually make some gravy to go with it. This time, I thought of making the kurma with eggs as we started including eggs in our diet. The base gravy is so much like the normal kurma I make and the only difference is the addition of boiled eggs to the gravy. As I was serving it with a biryani, I went mild on flavours as I didn’t want them to clash. This was perfect with the Biryani I made and we had an amazing filling meal.
Egg – 4
Pearl Onion – 5-6
Curry Leaves – a sprig
Gingelly Oil – 2 tbs
Tomato – 2
Coconut – 1/4 cup, grated
Kulambu Masala Powder – 2 tsp
Salt – to taste
Boil eggs, peel and keep them aside.
In a pan heat oil and add onions and curry leaves.
Add in the boiled eggs and cook until the top changes colour.
Grind together tomatoes and coconut adding a little water to a smooth paste.
Add the paste to the eggs.
Add enough water to cook the gravy.
Add the masala powder and salt and mix well.
Cover and cook on low flame for 10 minutes.
Remove from flame and garnish with coriander leaves.
Serve hot with biryani.
Check out the Spicy Garlic Potatoes recipe
Check out the recipe for Kuska Biryani