“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.
A creamy and spicy egg curry
Published On: 14 Feb 2005
English: Fennel seeds
tamil: Perunjeeragam / Shombei / Sathakuppai;
malayalam: Perumjeerakam / Suthakuppa
telugu: Peddajeelakarra Or Sopu
kannada: Sompu / Badi-Sopu / Dodda Jeerige / Dodda Sompu
hindi: Saunf / Sonp
Bengali: Panmohuri / Mauri / Methe
Gujarati: Variari / Warjari
Marathi: Saunf / Badishep
Punjabi: Badi Saunf / Shathapushpaa
for more details, click the name of the ingredient
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Grind the fennel seeds, cinnamon, cloves and cardamom to a powder.
Heat oil in a pan or a kadai.
Add ginger and garlic paste and fry for 2 mins.
Add onions and fry, till golden.
Add the tomato puree and fry, till the excess water evaporates.
Add the turmeric powder, chilly powder, salt and ground spice mixture and mix well and fry for 2 mins.
Add the eggs to this and coat them well with the masala.
Cover the vessel for a minute.
Add 1 cup water to it and let it boil.
Check for salt and add more, if reqd.
Add the heavy whipping cream to this and stir it.
:- Heat it well, but do not let it boil after adding the whipping cream.
Garnish with coriander leaves.
:- Serve with rotis or steamed rice.
i tried it and had a very great taste. prepared as directed.
Excellent, especially if prepared by the original cook ;-)
The recipe is too good,my hubby liked it so much.
i tried this receipe ,it came very good,thanks
thank you for this receipe
The dish was good
I used tomato puree for tomatoes and whole milk instead of cream, and the dish was delicious. thanks
Chembu curry using curd
Potato fry as a side dish
Coconut Egg Curry is a very popular dish in kerala.here peop...
Oat egg omelette is a good breakfast idea for those who love...
Egg Scrambled Parota is one of the wonderful recipe for Brea...
Egg Chappathi is an amazing combo specially made for the lun...
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