“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Egg Vindaloo, a different egg curry to have with chappathis or appams
Published On: 18 Aug 2006
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
for more details, click the name of the ingredient
English: Fenugreek Seeds
malayalam: Uluva / Venthiam
kannada: Menthe / Menthya
hindi: Methi Dana
Marathi: Methi Dane / Methi
Punjabi: Meth / Methi
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
hindi: Cheeni / Shakkar
Bengali: Laban / Noone
Roast cumin seeds and fenugreek seeds in a pan and grind it to a fine powder.
Heat oil in a heavy bottomed pan.
Saute the chopped onions till they turn golden brown.
Add ginger-garlic paste and saute till the raw smell goes.
Add chilly powder, turmeric powder, coriander powder and saute again for 3 mins.
Add tomatoes and 2 tsp of fenugreek-jeera powder.
Saute till oil separates.
Add salt, sugar & water.
:- Gravy should be thick.
Make cuts on the egg lengthwise & put one by one into the gravy.
Cook on low flame for 5 - 7 minutes.
Garnish with coriander leaves.
:- Serve hot with chappathis or appams or rice.
:- Can use 1 tsp of tamarind paste if more sourness is required.
Yummy peas masala ...
Spicy and easy kanni manga chutney to go with rice or kanji or idlis...
Egg is cooked in thick coconut gravy.This dish is easy to ma...
To kick start your day, always include an egg in your breakf...
Coconut Egg Curry is a very popular dish in kerala.here peop...
Oat egg omelette is a good breakfast idea for those who love...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements