Chettinaad Muttai Kuzhambu (Egg in tamarind gravy )
This is another delicious chettinaad kuzhambu. This recipe uses a special powder for the chettinaad flavour. Guess what... keep guessing....
Ingredients :
Eggs - 4
Onions- 1 medium
Tomato - 1 medium
Garlic pods - 5 to 6
Tamarind- 1 lemon size
Dhania powder - 3 tbsp
Chilli powder - 11/2 tbsp
Turmeric powder - 1 tsp
Salt - as per taste
To season:
Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Kadalai paruppu - 1 tbsp
Fennel Seeds - 1 tsp
Asafoetida powder - 2 pinches
Secret Powder :
Mustard seeds - 2 tbsp
Fennel Seeds - 1 tbsp
1. Take the mustard seeds and fennel seeds and make a fine dry powder. Keep aside.
Soak the tamarind in a little water.Keep aside.
2. Hard boil the eggs and remove the skin. Cut 4 slits on the narrow edge side of the egg , but only till half the length.
The egg will look like a white flower with yellow pollen inside. You can use a clean tailoring
thread for cutting.
3. Heat 2 tbsp oil in a skillet , put all the seasoning items and let them crackle.
4. Add the chopped onion and garlic , saute well, till onion is pink in colour.
5. Now, add the chopped tomato and saute.
6. Now, add all the masala powders and saute , add the thick tamrind extract.
7. Add salt and allow it to boil. Add required amount of water. See to it that , the kozhambu 's consistency is neither too thick nor too thin.
8. Now, add the secret powder.
9. Add the slit hard boiled eggs now, allow the kuzhambu to come to a boil (just for 30 sec).
10. Then , switch off the stove. Serve in a bowl.
This egg curry will be very tasty with hot Indian Idlis, crisp Dosas, or with
cooked plain white rice. Since the eggs are slit open till half the length, the egg will absorb the flavour of the kozhambu nicely.
I hope all viewers, especially who are vegetarians, but eat egg, will like this dish. Prepare this dish and post your valuable comments. Any questions or queries are welcome.
This is another delicious chettinaad kuzhambu. This recipe uses a special powder for the chettinaad flavour. Guess what... keep guessing....
Ingredients :
Eggs - 4
Onions- 1 medium
Tomato - 1 medium
Garlic pods - 5 to 6
Tamarind- 1 lemon size
Dhania powder - 3 tbsp
Chilli powder - 11/2 tbsp
Turmeric powder - 1 tsp
Salt - as per taste
To season:
Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Kadalai paruppu - 1 tbsp
Fennel Seeds - 1 tsp
Asafoetida powder - 2 pinches
Secret Powder :
Mustard seeds - 2 tbsp
Fennel Seeds - 1 tbsp
1. Take the mustard seeds and fennel seeds and make a fine dry powder. Keep aside.
Soak the tamarind in a little water.Keep aside.
2. Hard boil the eggs and remove the skin. Cut 4 slits on the narrow edge side of the egg , but only till half the length.
The egg will look like a white flower with yellow pollen inside. You can use a clean tailoring
thread for cutting.
3. Heat 2 tbsp oil in a skillet , put all the seasoning items and let them crackle.
4. Add the chopped onion and garlic , saute well, till onion is pink in colour.
5. Now, add the chopped tomato and saute.
6. Now, add all the masala powders and saute , add the thick tamrind extract.
7. Add salt and allow it to boil. Add required amount of water. See to it that , the kozhambu 's consistency is neither too thick nor too thin.
8. Now, add the secret powder.
9. Add the slit hard boiled eggs now, allow the kuzhambu to come to a boil (just for 30 sec).
10. Then , switch off the stove. Serve in a bowl.
This egg curry will be very tasty with hot Indian Idlis, crisp Dosas, or with
cooked plain white rice. Since the eggs are slit open till half the length, the egg will absorb the flavour of the kozhambu nicely. I hope all viewers, especially who are vegetarians, but eat egg, will like this dish. Prepare this dish and post your valuable comments. Any questions or queries are welcome.
Great kuzhambu.
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