EGG SHERVA RECIPE | STARTUP COOKING
Sherva is one of the popular classic South Indian style curry that is served as a side dish for biryani. It is also called as Biryani Gravy. Sherva refers to a thin gravy and mostly made with ingredients like cashews, poppy seeds, coconut and whole spices with onion tomato gravy. It also goes well with chapathi, paratha, naan or dosa.
This biryani sherva tastes light and is spicy and flavorful and tastes entirely different from the gravy dishes like mirchi ka salan, egg curry and vegetable kurma which I shared earlier.
To get perfect Egg Sherva, cook the hard boiled eggs first, for that always drop the egg in boiling water and boil for 10 minutes then drop the egg in cold water and then peel the skin for the perfect boiled eggs. Adding pinch of salt to the boiling water will help to prevent the eggs from cracking. Then, drop the boiled egg in the prepared sherva and cook for 5 minutes. You can also replace egg with chicken, lamb or mutton. Be generous with the oil as this curry tastes very robust and tastes good only if enough fat is present.
If you love spicy and aromatic curry this is must try recipe, I am sure it will be a wonderful addition to your "to do" list. This sherva recipe is quite popular among vegetarians. Since my husband follows vegetarian diet, he is an ardent fan of this curry. Adjust the green chillies and the red chilli powder according to your taste and there is no substitute for any ingredients and to get it right we need all the ingredients in the mentioned quantities. Follow my step by step photo recipe to prepare Egg Sherva. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
Similar Recipes,
- veg dum biryani
- Chettinad mushroom biryani
- Egg Biryani
- Ambur mutton biryani
- bhai Veetu chicken biryani
- Chickpea biryani
- Spinach biryani
- Cauliflower biryani
- pressure cooker chicken biryani
RECIPE FOR EGG SHERVA
Coarse : Lunch / Dinner
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 30 min
Total Time : 40 min
Gravy Recipes
- green moong dal curry
- bhindi do pyaza
- green peas masala
- methi matar malai
- soya chunks curry
- cauliflower kurma
- capsicum gravy
- dhaba style matar paneer
- punjabi lobia masala
INGREDIENTS
- 3 tbsp oil
- 1 inch cinnamon stick
- 2 cloves
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1 spring curry leaves
- 1 onion - finely chopped
- 1 tsp ginger garlic paste
- 1 tomato - pureed
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1.5 tsp coriander powder
- 1/2 tsp curry masala powder
- salt - to taste
- 1 tbsp besan flour
- 3/4 cup water
- 3 hard boiled Eggs
- 1 spring curry leaves
- 1/4 cup grated coconut
- 10 cashews
- 1 tsp poppy seeds
- ]2 green chillies
- 2 cardamom
- 2 cloves
- 1 cinnamon stick
- 1/2 tsp fennel seeds
- 1 kalpasi
- 3 tbsp water
PROCEDURE
- heat 3 tbsp oil in the pan and temper with cinnamon stick, cloves, cumin seeds, fennels seeds and curry leaves. let the spices roasted in oil for sometime and become aromatic
- add finely chopped onions and saute them for about 5 minutes in medium flame until they turn soft
- now add ginger garlic paste and saute well till the raw smell goes
- once the garlic raw smell goes, add pureed tomato, turmeric powder, red chilli powder, coriander powder and curry masala powder
- mix well and cover the pan with a lid and cook on low medium flame for about another 5 minutes till the tomatoes turn mushy.once the tomatoes cooked well, mix well and cook on high flame for 1-2 minute or till the oil starts to leave the sides of the pan, mix once in a while to avoid scorching at the bottom
- in the meanwhile, add grated coconut, cashews, poppy seeds, green chillies, cardamom, cloves, cinnamon stick, fennel seeds, kalpasi and 3tbsp water in the mixer jar and grind to a very smooth paste
- once the tomato mixture is done, add ground coconut masala paste and besan flour together and then rinse the mixie with 1 cup water and add into the pan, mix well to combine and then cover the pan with a lid and cook on a low flame for about 15 minutes
- mix the curry every 3 minutes once to avoid scorch at the bottom, after 15 minutes, you can see the oil starts to float on top of the curry
- finally, add the hard-boiled eggs and chopped coriander leaves, mix well and cook on low flame for 3 minutes and then switch off the flame
- serve with idli, dosai, poori, chapathi or parotta, tastes very good
- Enjoy!
- adjust spice level according to your taste
- if you do not want too much spices in the curry, you can halve the spices while grinding or omit them altogether
- there is no substitute for any ingredients and to get it right we need all the ingredients in the mentioned quantities
EGG SHERVA WITH STEP BY STEP PHOTO RECIPE
heat oil in the pan and temper with cumin seeds, fennel seeds, cloves, cinnamon stick and curry leaves, roast for few seconds
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