Egg Kuzhambhu

Ingredients:

  • Eggs- 5
  • Onion- 1 (medium)
  • garlic- 3 pods
  • ginger- 1″
  • green chilli – 1
  • corriander leaves- small fistful
  • curry leaves- few
  • mint leaves- 5 or 6
  • Tomato- 1 (big)
  • turmeric- 1/4 tsp
  • sambar powder- 1/4 tsp
  • Some curry powder- 1/2 tsp (I used sakthi chicken masala for an added flavour)
  • cloves- 2pattai (cinnamon stick) – 1″
  • jeera seeds- 1 tsp
  • fennel seeds – 1 tsp
  • salt- as required

Method

  • Boil eggs and peel off the shell. Cut them in halves and set aside.
  • Heat 2 tsp of oil in a kadai and fry the onions, ginger, garlic, chilli, corrinader leaves, curry leaves and mint until the onion turns into a pale brown color and becomes soft.
  • Finally add the tomatoes and saute until completely mashed.
    Switch off the gas and allow it to cool.
  • Grind it all to a smooth paste.Heat one tbsp of oil in a kadai and fry cloves and cinnamon stick. Next add the ground paste , turmeric , sambhar powder and curry powder.
  • Add required salt. After 5 mins add the cumin-fennel powder and a cup or more of water.
  • Bring to a nice boil.Slip in the eggs slowly and carefully mix well .
    Test for seasonings and switch off the gas until the gravy reaches the desired consistency. Finally add some corriander leaves and mix.

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