Sliced Eggpanneer Kuzhambu (Egg Tangy Gravy)

Serving:4 | Type: Non Veg-Gravy


Egg -4
Onion(Diced) -1cup
Tomato(Diced) -1cup
Garlic(Cut) -5
Tamarind -Lemon Size
Chili Dhaniya Powder -2 to3tsp
Turmeric -¼tsp
Salt -to taste
Coriander leaves -few



Sesame Oil -3tbsp
Fenugreek -1tsp
Green chili -1
Red Chili -1
Curry Leaves -few



  1. Take a egg mix with little salt and ¼tsp chili powder.
  2. Take a bowl apply oil then pour the egg mixture and steam for 5 to 10 minutes.
  3. For steaming: Take a big pan, add 3 cups of water keep the egg mixture bowl and cook it for 10 minutes with lid. Then turn off the stove take out steamed egg and slice into small cubes (like panneer cubes).
  4. Soak tamarind with ½ cup of water and squeeze out the pulp and keep it aside.
  5. Take a pan heat with oil, add seasoning and fry without burning.
  6. Then add onion and garlic sauté with little salt and turmeric for 1 minute, then add tomato and sauté until tomato get mashed.
  7. Now add chili dhaniya powder mix well for a second, then add tamarind water and remaining salt and1 or 2 cups of water.
  8. Boil it until raw smell goes and kuzhambu get thicken then add steamed egg.
  9. Cook for 1 or 2 minute then coriander leaves, turn off the stove.
  10. Serve with white rice.























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