Preparation time: 40 minutes | Cooking time: 30 minutes
This is indeed a Kerala dish but not found in all part of Kerala. It is more famous in the southern and central parts. I got introduced to this dish only after my wedding. In my recipe I've cut the eggs in such a way that the yolk is not disturbed. This is a better option otherwise the yolk will get mixed with the gravy.
Hard boiled eggs (cut lengthwise)- 5
Boiled potato (cut lengthwise)-1 medium
Red Chilli powder-1tsp
Salt to taste
Make a coarse paste of coconut, turmeric powder, garlic, shallots, cumin seeds and green chillies. Keep it aside.
Take about 1tbsp oil in a pan, add the drumsticks(slit it length wise and cut into 4-5 pieces), a few curry leaves and the chilli powder, saute for 2 mins. Add a little water and let it cook. Once the drumsticks are almost done add the potato, tomato and the ground coconut paste, adjust the salt. When the gravy starts to boil, add the egg pieces, mix carefully and cook on slow flame, add some water if needed. When everything is blend well , turn off the flame, add the remaining coconut oil and the curry leaves. Keep it closed until you serve.
This goes well with rice and chappati.
Note: Traditionally this dish is cooked in mann chatti (earthenware) to bring out the authenticity.