Egg Drop Gravy | How to make Egg Drop Gravy

By Swathy Nandhini  |  12th Oct 2016  |  
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  • Egg Drop Gravy, How to make Egg Drop Gravy
Egg Drop Gravyby Swathy Nandhini
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

58

0





About Egg Drop Gravy Recipe

This egg drop gravy is my favourite and I learned it from my amma. This gravy is simple to make and doesn’t require to boil eggs. The eggs can be dropped directly into the gravy and cooked. This curry goes well with steamed rice, dosa or chapathi.

Egg Drop Gravy, a deliciously finger licking recipe to treat your family and friends. This recipe of Egg Drop Gravy by Swathy Nandhini will definitely help you in its preparation. The Egg Drop Gravy can be prepared within 10 minutes. The time taken for cooking Egg Drop Gravy is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Egg Drop Gravy step by step. The detailed explanation makes Egg Drop Gravy so simple and easy that even beginners can try it out. The recipe for Egg Drop Gravy can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Egg Drop Gravy from BetterButter.

Egg Drop Gravy

Ingredients to make Egg Drop Gravy

  • eggs – 4
  • onion – 1
  • tomato – 1
  • ginger garlic paste – 1 tsp
  • turmeric Powder – 1/2 tsp
  • red chilli powder – 1/2 tsp
  • Garam masala powder – 1 tsp
  • coriander powder – 1 tsp
  • mustard seeds – 1/2 tsp
  • cumin Seeds – 1 tsp
  • salt – as required
  • oil – 2 tsp
  • For Grinding:
  • onion – 1
  • tomato – 1
  • coconut – 4 tsp
  • Green chilli - 2
  • fennel seeds – 1 tsp

How to make Egg Drop Gravy

  1. Heat a tsp of oil in a kadai, add onion and tomato. Saute well till the raw smell vanishes and transfer to mixer, add other ingredients under “for grinding”.
  2. Grind everything into fine paste adding little water.
  3. Heat oil in kadai, add mustard and cumin seeds. When they splutter, add onion and saute until it becomes translucent.
  4. Add ginger garlic paste and saute for a minute. Then add tomato and fry until it turns mushy.
  5. Add coconut paste and other dry powders. Stir well for few minutes until it starts leaving oil.
  6. Add one cup of water and required salt and allow it to boil. Now crack egg and drop into curry.
  7. Cook covered for a minute until the eggs are cooked and firm. When the curry becomes thick, stir well and remove from flame.
  8. Garnish with coriander leaves and serve hot.

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