Boiled Eggs in Coconut and Tamarind Gravy/ Muttai Kara Kozhambu/ Puli Kozhambu with Eggs 

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.

Ingredients

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

For Tempering:

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

Method

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.