This Egg Gravy is a different one which I learnt from my mom. Usually we make Egg Curry with ginger garlic paste and Garam masala. But, this recipe adopts a preparation like Puzhi Kozhambu. It is an extremely tasty recipe.
Boiled Eggs – 4
Gingelly Oil -1 tsp (if not available, any other vegetable oil)
Garlic Crushed – 5 pods
Onion – 1 (finely chopped)
Coriander Seed Powder – 1 tsp
Sambar Powder – 1 tbsp
Red Chili Powder – ¾ tsp
Turmeric Powder – ¼ tsp
Tamarind – small lemon sized (soak in ½ cup warm water)
Grated Coconut – ¼ cup
Sugar – ½ tsp
Salt to taste
Gingelly Oil – 1 tbsp
Fenugreek Seeds – 1/8 tsp
Mustard Seeds – ¾ tsp
Bengal Gram (Urad Dal)- 1tsp
Red Chilli – 2 (broken)
Curry Leaves – from 1 twig
Asafoetida – ¼ tsp
Make slits in the boiled and skinned Eggs and keep aside.
Grind the Coconut into a fine paste with little water.
Heat 1 tsp of Oil in a pan. Add crushed Garlic Pods.
Add Onion in another few seconds. Stir cook till the Onion becomes translucent.
Add Coriander Seed Powder, Chilli Powder, Turmeric Powder, Sambar Powder and the Salt. Roast time for a minute in low flame.
Squeeze the soaked Tamarind and add the juice to the water. Add this Tamarind water to the roasting ingredients in the pan. Add 1 ½ to 2 cups of water. Mix well. When it comes to a boil, cover the pan with a lid and simmer for 6 to 8 minutes in low to medium flame.
Add the Coconut paste and continue to simmer for another 3 to 4 minutes.
Add Sugar and the Eggs. Simmer for another 4 minutes.
Take oil in another pan and add the items listed under “Tempering”.
Transfer this to the egg curry.
Let it simmer for few minutes.
Transfer to a serving bowl. Serve with Rice or Roti.