This is one dish that has come down via generations in my family, my grand mom used to make it. Mom learned it from her and now I can also make it. There is no written recipe for this dish, it is just by seeing how it is made that mom learnt and that is how I learned it to . It is my favorite dish and makes meal on it own. I love having this on a Sunday afternoon with papad and then dozing off to that heavenly nap.
Ingredients
Eggs - 3 large
Red Chili powder - 3 tbsp
Coriander Powder - 2 tbsp
Tamarind pulp - 2 tbsp
Coconut - 1/2 cup
Cumin seeds - 1tsp
Onions - sliced 1/2 cup
Mustard and Fenugreek seeds to temper
Curry leaves for flavoring
Salt to taste
Oil as required
Method
In a deep pan, heat a little oil and add the mustard , Fenugreek seeds
After they sputter add the sliced onions and saute for about a minute time
Add the Masala powders followed by tamarind pulp
Add a little water , adjust salt and let it boil for about 5 minutes
In the meanwhile, make a smooth paste of coconut and cumin seeds in a blender
Add this mixture to the boiling gravy
Adjust salt and let this boil for about 15 mins.
The raw Masala smell should be eliminated by the end of 12 minutes or so
Keep your flame very low and add the eggs one by one
Break the eggs into the gravy and mix very gently.
Make sure that the egg is cooked well at the same time it should not crumble down into small pieces
Serve this hot with rice and papad
No side dish required as egg will serve the purpose
6 comments:
Never tried egg curry with tamarind. Will try this soon.
Slurp, super like, love this kuzhambu and makes me nostalgic.
nicely done... sure gonna try this...
Such a delicious looking egg curry. Sounds delicious.
Delicious never thought of using tamarind in my egg curry
I am sure tamarind shall elevate the egg to a heavenly level. Love the combination.
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