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DISH NAME : EGG STEW

  • Origin : KERALA
  • Category : POULTRY AND EGG
Preparation Time : 20 minutes
Cooking Time : 20 minutes
  • PRINT

Description

Stew is an integral part of Kerala breakfast. Usually stew is served with hoppers and string hoppers. Any festive breakfast in kerala will have stew, which can either be vegetable, chicken, or mutton. Typical stew is mild, sweet and white or creamish in color.

Note

1) Adding cornflour, cashew paste and sugar is optional. Cornflour prevents splitting of coconut milk and also makes stew thick. Cashew makes stew rich, creamy and thick.
We prefer our stew a little on the sweeter side, hence add sugar.

  Servings 
Quantity Name
1  No.Potato, boiled &cubed
2  No.sEggs,boiled
1  No.Onion,sliced fine
1  Tsp.Ginger,sliced
2  No.sGreen chillies,slit
1  No.Cardamom crushed
1  No.Clove
1  PieceCinnamon (1" each)
2  No.sPepper corns crushed
2  Tbsp.Coconut oil / ghee
0.5  CupCoconut milk (thick)
1  CupCoconut milk (2nd extract)
1  Tbsp.Cashew pieces
  Salt to taste
1  SprigCurry leaves
1  Tsp.Corn flour (optional)
1  Tsp.Sugar

Method

1) Soak cashews in about 3 tbsp of warm water. Grind after 20 minutes.
2) Heat oil/ghee. Add cardamom, clove, cinnamon and peppercorn, just fry.
3) Add onion, ginger and curry leaves. fry till onion is golden brown in color.
4) Add potatoes and corn flour. lightly fry corn flour. This prevents splitting of coconut milk.
5) Add sugar.
6) Add 2nd extract coconut milk. Add salt to taste. let it come to a boil.
7) Add eggs after cutting in half. Let it boil and become thick.
8) Now add cashew paste and thick coconut milk. Let it come to a simmer. Do not boil. Remove from fire.

Serving Suggestions

Serve with hoppers, string hoppers.