Egg Kuzhambu

Ingredients:

• Eggs - 3(Boiled)
• Onion - 1 medium (Finely chopped)
• Tomatoes - 1 big (Finely chopped)
• Green chilies - 3 or to taste
• Garlic - 5 to 6 (Sliced)
• Tamarind juice - 1/4 cup or as per taste
• Chili powder - 2 tsp
• Coriander powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Cocount milk or paste - 1/2 cup
• Mustard seeds - 1/2 tsp
• Split urad dhal - 1/2 tsp
• Chana dhal - 1/2 tsp
• Curry leaves - 8 to 10 nos
• Asafoetida - pinch
• Coriander leaves - for garnishing
• Salt - to taste
• Oil - 1 tbsp

Method:

1. Add oil to a heated pan. Splutter mustard seeds, urad dhal and chana dhal.
2. Add curry leaves, asafoetida and garlic cloves and fry till garlic turns brown.
3. Add chopped onions and sauté till they turn golden brown.
4. Add the tomatoes and green chillies and fry them.
5. Add turmeric powder, coriander powder, chilli powder and fry for 2-3 mins.
6. Add quarter cup of water to the mixture and let it cook.
7. Add the coconut milk or paste to the boiling mixture. Mix it well and add salt to taste.
8. Add the tamarind juice and allow it to cook.
9. As the gravy begins to thicken and starts boiling, reduce the flame and add the boiled eggs. Cook for 5 mins and garnish it with the coriander leaves.
10. Serve with hot plain rice.