Egg Kulambu
Ingredients:
|
|
Egg
|
4 nos
|
Onion
|
1 small
|
Sambar Onion (Small)
|
4-5 nos
|
Bangalore Tomato
|
1 small
|
Country Tomato
|
1 small
|
Green Chilly
|
2 small
|
Garlic
|
4-5 flakes
|
Turmeric
|
3-4 Pinch
|
Red chilly/Dhania mix
|
2 tsp (heaped)
|
Mustard
|
¼ tsp
|
Fenugreek seed (Methi)
|
8-10
nos
|
Thalippu Vadagam
|
Little
|
Salt
|
To taste
|
Oil
|
3 tbsp
|
Tamarind
|
Small Lemon size
|
Coriander Leaves (chopped)
|
1 tbsp
|
Curry Leaves
|
Few
|
Tip
- Red Chilly & Dhania Powder mix :: 100 : 150 gms.
Method :
- Soak the tamarind in one cup of water for ½ hr. And the extract juice.
- Chop the Onion into fine pieces. Cut the garlic flakes into 2 to 3 pieces. Slit the green chilly.
- Chop both the tomatoes into thin slices.
Cooking :
- Heat oil in the Kadai add mustard allow to splutter, add fenugreek seeds fry for a second,
- Now add Thalippu Vadagam, onion, garlic and green chillies fry till onion becomes light brown.
- Lower the flame add the tomatoes, fry till soft, add turmeric , red chilly/Dhania mix & salt of approx 1 tsp.
- Fry it is till well mixed and add one cup of water.
- Allow to boil, now add the tamarind juice , coriander leaves cover and cook for 10 minutes
- Open the lid if the gravy is too thick add ½ to 1 cup of water and add another 1 tsp of salt [ after adding tamarind juice the gravy may need the extra salt]
- Check the spice and salt level if it is too sour add little more red chilly /Dhania mix powder with salt to the gravy. Now break the egg into a small bowl and Pour this gently into the gravy.
- Repeat the same with rest of the 3 remaining eggs.
- Cover and cook in low flame for 10-15 minutes
- Now open and check the egg whether it is cooked or not. [Tooth Pick /thin stick may be used to pierce into the yolk and check if it is fully cooked or not]
Tip : Cooking in low flame tastes better.
