Being born and bred in northern part of india, I always enjoyed the rich lush taste of north indian cuisine. I gradually got introduced to taste of south when I started exploring south indian restaurants in Delhi and now in UK. There is something distinguishably different and nice about south indian cuisine, which keeps pulling me to try out something or other. Today I am sharing my stint with (अंडा करी) Egg Curry made in South Indian style.
I must confess that when I was kid, for me south indian meal only meant idli, dosa and sambhar. Thankfully now I have learnt a little more about this lovely cuisine and I do love to try out a south indian thali when I go to any authentic south indian restaurant. I do ensure I speak to chef there to gather the tips and tricks, which I subsequently try out and share it via blog to wider audience.
In past I have shared the recipe of dhaba style egg curry, which was punjabi style of cooking you may like to try that and you will see it tastes different from this south indian variant.
I have also shared south indian style dry chicken recipe for chicken lovers, you may like to explore that recipe in case you wish to try out a yummy south indian non-veg starter.
Indian cuisine is so diverse that it will be wrong to typecast one flavour to Indian cuisine. South indian cuisine has lot of influence of coconut, tamarind, curry leaves, sambhar powder. My recipe is inspired with similar south-indian spices. The spices used and ways of cooking will vary again in southern part of India. Karnataka has different flavour compared to Tamilnadu, or Kerala, or Andhra.
This recipe of mine does not claim to be best south indian egg curry, however am sure you will relish it for its distinct taste.
Let me give a detailed account of this egg curry, you can easily print or bookmark this link for future reference.