Spicy pepper egg drop kuzhambhu in IP (Instant pot Egg drop curry)

This Egg drop curry is a super delicious curry that has an enhanced pepper flavour which will be a good accompaniment for hot rice.

Cooking time: 15 mins

Serving: 4

Ingredients:

Eggs - 4
Sesame oil - 2 tspn
Cumin seeds - 2 tspn
Peppercorns - 2 tbsn
Coriander seeds - 1 tbsn
Cinnamon - 1 inch
Kuskus - 1/2 tbsn
Cashews - 4
Curry leaves - 1 sprig
Shallots - 20
Tomato - 2 (chopped)
Coconut - 1/2 cup
Turmeric - 1/2 tspn
Salt to taste

For grinding masala:

Sesame oil - 2 tspn
Onions - 1/2 (sliced)
Green chilli - 2 (slitted)
Mustard seeds - 1/2 tspn
Curry leaves - few
Coriander leaves - few (chopped)

Method:

1. Grab all the ingredients.

2. Press the saute mode. Add oil, cumin seeds, coriander seeds, kuskus, peppercorns, cinnamon, cashews, curry leaves and saute till the nice aroma comes.

3. Add onions and saute till it becomes light golden brown. Add a little water to avoid sticking at the bottom.

4. Add tomatoes, turmeric, salt and saute till it becomes mushy.

5. Add coconut and mix well.

6. Once it cools down grind it into a fine paste.

7. Press the saute mode. Add oil, mustard seeds.

8. Add onions, green chillies, curry leaves. Saute for few minutes.

9. Add the grinded masala. Add 2 1/2 cups of water.

10. Drop the eggs carefully with enough space in between. Press the manual / pressure cook mode for 5 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.



11. Enjoy the hot and spicy egg pepper kuzhambhu with hot rice.

Notes:

This curry can be served as a side dish for dosas too.