This is one of my childhood favorite dish. Sometimes when mom prepares rice for dinner, this is one of the kuzhambu that we demand for. It goes well just with the appalam or even as it is. It makes the cooking simpler but definitely treats your taste buds. I prepared this for dinner couple of days back, so thought of sharing it in my blog too. Lets see the recipe now.
Eggs - 3-4
Onion- 1 small (1/2 roughly chopped + 1/2 finely chopped)
Tomato - 2 small(1and 1/2 roughly chopped + 1/2 finely chopped)
ginger - a small piece
garlic - 4-5 cloves
Tamarind- a small gooseberry size (soak in 1/2 cup of water)
oil - 2 tbsp
mustard seeds - 1 tsp
urad dal - 1 tsp
cumin seeds - 1 tsp
curry leaves - few
coriander leaves - few
Water - 1.5 - 2 cups
salt - as per taste
1. In a pan heat a tsp of oil and saute ginger, garlic cloves, roughly chopped onions and tomatoes one by one.
2. Let them cool and grind it and keep aside.
3. In the mean time heat a tbsp of oil and mustard seeds, urad dal, curry leaves,cumin seeds one by one.
4. Then add the finely chopped onions and saute well.
5.When they turn transparent, add finely chopped tomato, and saute until they turn soft.
6. Then add the ground paste, saute until the raw smell leaves. Add the remaining oil if required.
7. Once the raw smell leaves and onion tomato and onion tomato paste is merged well, add the 1/2 cup of tamarind water.
7. Add salt and 1.5 cup of water (if the consistency is too thick add another 1/2 cup of water).
8. Let the gravy boil well for 3-5 mins with closed lid.
9. When it is boiling well, break the eggs and add it one by one.
10. Make sure the curry is not burned in bottom so stir gently and check whether the eggs are cooked.
11. Add chopped coriander leaves and switch off the flame.
1. Tastes best with rice, chapati, dosai etc.
2. Adjust the tamarind quantity according to tomatoes taste.
Don't miss to check my another version of egg curry using boiled eggs here
Linking this recipe to Remya's event
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