Serving: 2 |Type: Non Veg Gravy
Ingredients:
| Egg | -3 or 4 |
| Onion | -1(chopped) |
| Tomato | -1 or 2(chopped) |
| Garlic | -3 pods(chopped) |
| Green Chili | -3 slit |
| Chili Powder | -1tsp |
| Coriander Powder | -2tsp |
| Turmeric Powder | -¼tsp |
| Tamarind | -Small Marble Size |
| Salt | -to taste |
| Water | -2 or 3 cups |
Seasoning:
| Sesame Oil | -2tbsp |
| Cumin | -½tsp |
| Aniseed | -½tsp |
| Fenugreek | -½tsp |
| Red Chili | -2 |
| Curry Leaves | -few |
Method:
- Soak the tamarind with ½ a cup of water and squeeze it and keep the extract aside.
- Boil the eggs in hot water for 10 -15 minutes. After it cools down, peel the shell and make a slit on both end (make the cuts on opposite directions) of the eggs. Keep it a side
- Take a pan heat with oil add seasoning fry without burning.
- Add onion, green chili and garlic sauté for 1 minute with salt and turmeric.
- Add tomato sauté well until tomato get mashed.
- Now add chili and coriander powder fry for 1 minute on medium flame.
- Then add tamarind pulp and water boil it for 5 to 10 minutes. . If you want thick kuzhambu boil it for some more time.
- Add the boiled egg and turn off the stove. Otherwise egg will become hard and rubbery.
- Serve hot for lunch or tiffin.
Note:
- You can also break the egg directly into the boiling kuzhambu one by one, the egg should not be stick together so break it into the different places in the pot.
- If you don’t want tamarind pulp you can add one more tomato and make the kuzhambu.
- If you want different taste, you can grind 3tbsp coconut and ½tsp cumin mix it with kuzhambu while boiling.
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