Egg Varuval

The three years spent in Chennai was a gastronomic adventure for the family. From the traditional fare of the Saravana and Vasantha Bhavans to the enchanting Murugan Idlis. This was all vegetarian fare. Our non-vegetarian expedition started with the quintessentially southern Karaikudi restaurants with its  Chettinad fare. I still remember one of our favourite dishes was the Chicken Varuval. Today, however, I am going to talk about its lesser known cousin the Egg Varuval. This is a simple and straightforward homely and tasty egg dish. The whole preparation takes not more than fifteen minutes apart from the time taken to boil the eggs. The typical southern spice and tangy taste goes very well with eggs and the dry texture of the dish lends itself well to serving as a starter or as a main course. So go ahead and try the Egg Varuval for your near and dear ones. Happy Fooding Around.

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Egg Varuval

  • Author: Reetika Mitra
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Description

Madras Tiffin


Scale

Ingredients

Ingredients :

  • 6 Boiled Eggs, shelled
  • 3 Tbsp Oil
  • 1 large Onion, finely grated or made into paste
  • 1 Tsp Garlic paste
  • ½ Tsp Ginger paste
  • ½ Tsp Turmeric powder
  • ½ Tsp Cumin powder
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Coriander powder
  • 1 Tsp Fennel powder
  • ½ Tsp Garam Masala powder
  • ½ Tsp Black Pepper Powder
  • 12 Green Chillies, finely chopped (Optional, according to spice intake)
  • 45 Curry Leaves, finely chopped
  • 2 Tbsp Coriander leaves, chopped
  • Juice of ½ Lime (Optional, add if you like it tangy)

Ingredients for Tempering :

  • 1 inch Cinnamon stick
  • 2 Cardamoms
  • 23 Cloves
  • 1 small Star Anise

Instructions

  1. In a deep bottom pan over medium flame heat 3 tbsp oil . Add 1 “ cinnamon stick, 1 small star anise, 2 cardamoms, 2-3 cloves once hot.
  2. Add the onion paste, stir and saute for 2-3 mins before adding the 1 tsp garlic and ½ tsp ginger paste. Keep stirring over medium flame for another 2 -3 mins.
  3. Lower the flame to a medium-low and add ½ Tsp turmeric powder, ½ Tsp cumin powder, 1 Tsp fennel powder,  1 Tsp red chilli powder, 1 Tsp coriander powder, ½ Tsp garam masala powder, ½ tsp black pepper powder and 1 -2 finely chopped green chillies.
  4. Keep cooking and stirring till the masalas have blended well and the raw smell has gone. Add the chopped tomatoes, curry leaves and salt to taste. When the tomatoes soften add the boiled eggs. Stir for a bit and add very little water if need be( ¼ cup water). Cover and cook for 5 -7 mins. or until the spices and cooked and the gravy has turned dark in shade. Also oil should have come out in the edges of the pan.
  5. Before taking off add a few more curry leaves and the lime juice if you are using.
  6. Serve along with steamed rice or any Indian flatbreads like rotis, parathas or naan.


Nutrition

  • Serving Size: 4

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