Egg kuzhambhu is a simple recipe which comes handy when there are no vegetables available. It serves as gravy as well as a vegetable as side dish.
You can make this with lot of variations. You can drop the boiled eggs as well as the fresh eggs and make in the egg drop style too. This will be loved by those who like bull’s eye or half boiled eggs.
It is very simple, tasty yet nutritious. Just try and you will love it.
- Egg – 4
- Small onion – 20
- Garlic – 20 flakes
- Tomato – 1
- Curry leaves – few
- Sambar powder – 3 tsp
- Turmeric powder – ½ tsp
- Tamarind – gooseberry size
- Salt – to taste
- To temper
- Oil – 2 tblsp
- Mustard – ½ tsp
- Urad dal – ½ tsp
- Cumin – ¼ tsp
- Pepper – ¼ tsp
Peel onion and garlic. Chop tomato. Heat oil in a pressure cooker and add all ingredients under “to temper” one by one. When they crackle add curry leaves, onion, garlic and tomato and sauté for few minutes.
Then add sambar powder, turmeric powder and salt. Soak tamarind in little water and extract the juice. Add tamarind water and close the cooker. Cook for one whistle.
Cook 4 eggs in boiling water and remove the shell. slit eggs slightly at both ends.
Open the cooker when the steam subsides and add cooked eggs. Allow it to boil for few minutes.
Serve hot with rice. I served with rice and carrot poriyal.
Don’t boil the kulambu more after adding the eggs. Otherwise the egg will become hard.
If you want kulambu thick, break one fresh egg and add it to the boiling kulambu and boil for few more minutes (3 minutes) till the egg gets cooked or else leave it.
You can add coconut paste also.