Ande Dhania ki Salan / Muttai Malli Kuzhambu / Eggs in Coriander Based Curry

Ande Dhania ki Salan / Muttai Malli Kuzhambu / Eggs in Coriander Based Curry



Muttai Dhaniya Curry:

This recipe is shared by my good old friend Shabana…she picked up cooking as early as while she was in 8th grade, and was like a guru to me. I use to just admire at her way of dedication…whether it is her cooking or art work.

Ingredients:

Eggs – boiled and peeled
Green chili 1 chopped
Onion 1 grated
Ginger-garlic paste 1/2 spoon
Tomato 1 crushed
Salt
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Fresh coriander powder 2 spoons
Oil few spoons
Curry leaves few.

Method:

Heat oil in a wok, add chilies and curry leaves.

Followed by onion and ginger-garlic. Fry real good, once the raw odor leaves the pan, add tomatoes too.

Further add all the spice powders. Cover and cook briefly.

Add 2-4 cups of water and eggs…continue boiling over medium heat for few minutes and remove from the stove.

Serve warm to go with your pulka rotis or chappathis.

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11 Responses so far.

  1. divya says:

    Great looking,catchy and tempting curry absolutely inviting.

  2. the fresh taste of coriander powder is great in all curries. I love it…

  3. Egg Curry looks so colorful and yummy. Can’t help but to admire your creation.

    Deepa
    Hamaree Rasoi

  4. Umm Mymoonah says:

    Spicy and yummy, would love to have with some roti’s

  5. Priya says:

    Yummy dish, looks absolutely delicious,i can have with rice..

  6. aipi says:

    Great recipe..coriander must have given a very nice flavor to the salan!

    US Masala

  7. Jisha says:

    drool-worthy recipe…

  8. Rekha shoban says:

    interesting egg curry…yummy!!

  9. Madhu says:

    I just love eggs! Will try this method sometime :)

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