Egg sauce for rice, chapathi, dosa or pulao, made from a delicious blend of spices with a clean, fresh taste.
When I cook eggs, whether for breakfast or lunch, I always try to do something different than what I used to do. When I make egg sauce for rice or chapatha, I often adapt the original recipe. Even a small change can change the taste. Usually the curry turns out well. Not only is it delicious, but the smell that floats in my kitchen brings joy to the soul. When I find a really good flavor combination, I like to share it with my readers.
Egg sauce for chapati
Usually when I make egg sauce for rice, I don’t choose heavy, creamy versions of egg recipes. I would like to reserve these egg curry recipes for roast, parotta or chapati. Egg sauce is the solution when there is no meat or fish in the house. There were two peppers in the fridge (one red and one green) that I wanted to use. So they started making eggs. It’s an everyday egg curry with a delicious blend of spices. I did not use garlic or tomatoes for this egg sauce recipe. I used poppy seeds and cashews, which thicken the curry slightly and give it a rich nutty flavor. The visually appealing fresh cilantro and egg sauce were ready within minutes. A perfectly versatile egg sauce for rice, chapatha or potatoes, with a clean, fresh taste.
The key to a delicious egg sauce
Some readers send me questions like Why is my curry egg bitter or why is my curry egg dry?
If you use raw onion paste and don’t saturate it until the rawness disappears, you will get a bitter curry taste. I recommend chopping onions instead of using raw onion paste. If the recipe calls for raw onion paste, fry it until the moisture is gone. If you use sliced onions, caramelize them lightly (they go over the onion and become translucent), giving the dish a deeper color and richer flavor.
Don’t skimp on the oil, as the onions and masala need to be cooked in enough oil, otherwise the curry will turn bitter. The taste of curry is determined by the amount of frying fat and the frying process. When cooking an Indian curry, the onions and masala should be fried until the oil starts to clump.
Any egg curry will be delicious if the base of the masala is made without using store-bought masalas. The taste and aroma of freshly ground paste is much better than that of store-bought spice blends.
Eggsauce for rice
If you try the egg sauce, please share your comments and photos of the dish here in the blog post or on social media. I’d like to see her. You can find me on Pinterest, Facebook, Twitter, Google Plus and Instagram.
You can check out some other egg curry recipes I’ve blogged before. Kurma recipe, kulambu egg, mangalorean curry egg, masala boiled egg, kerala curry egg, kodi guddu pulusu, masala curry egg, spicy fennel curry egg, boiled egg in poppy seed sauce
How to make an egg sauce recipe
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