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Poached egg curry

Whenever I make Amma’s Motte Randai and there is gravy leftover I make this dish. This dish is a real savior. Amma’s late elder sister,my aunt whom we kids  called  ‘Maav’ taught us to make this dish. She was such a wonderful cook. She was the one who taught  us to eat chicken. I have shared some of her recipes here in the space. There is no name for this dish actually but I named it as poached egg curry.To make it convenient I will copy paste the Motte randai recipe also. You may make this  dish with any leftover gravy too. There is one more method whenever there is leftover gravy which I will share in the coming days. But this method is unique and my favourite.


How to make poached egg curry:

  1. Boil the leftover gravy and lower the flame.
  2. Break eggs one at a time in the gravy.
  3. Drop  eggs just as how much needed.
  4. Don’t crowd it with too many eggs.
  5. Sprinkle salt and pepper over the eggs.
  6. Do not disturb it by using a ladle.
  7. Close the lid and cook it low flame until it gets cooked undisturbed.
  8. It will take about 8 minutes.
  9. Once cooked it will look like a cooked egg mass.
  10. Garnish with chopped coriander leaves.

Motte Randai

Eggs-8 (boiled and slit into two)

Onions -2 (slit lengthwise)


Ghee-2 tbsp

Coriander leaves –to garnish

Ingredients to be fried:
Coriander seeds-2 tbsp
Cinnamon-1/2 inch
Cardamom- 1
Turmeric – a pinch
Garam masala powder-1tsp( We use Nayaks garam masala)
Ingredients for the masala:
Grated coconut-1 cup
Roasted long red chillies-5
Roasted short red chillies-4
Tamarind-a marble sized
Garlic-2 flakes
Onion -1/2
Fried ingredients
  1. Heat ghee in a small wok and fry the ingredients  mentioned till light brown except the powders.
  2. Switch off the flame,add turmeric powder and garam masala powder.
  3. Grind the ingredients mentioned under masala to a fine paste.
  4. Add the roasted ingredients while grinding .
  5. Take a pan ,heat ghee and fry onions till translucent.
  6. Add the  ground masala and fry till the raw smell disappears.
  7. Add tomatoes and saute for few minutes.
  8. Add water as much as  needed to adjust the gravy,salt to taste and take a boil.
  9. Lastly add the  boiled eggs and simmer for 10 minutes.
  10. Garnish with coriander leaves.
  11. Serve it hot.
           I  prefer to grind the masala in the grinder for a fine paste or masala.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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