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Thursday, 19 September 2013

Egg curry / Udaithu vitta muttai kuzhambu

It's a simple recipe...when i was working i do this often because it saves time :)

Egg - 3
Onion - 2
Tomatoe - 1
Tamarind - smaller than lemon (Extract just a cup of juice)
Turmeric - 1/4 tsp
Curry leaves - few
Mustard - 1/4 tsp
Fennugreek - 1/4 tsp
Fennel seed - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 3 tsp
Salt to taste
Oil to temper
Coconut  - 1/2 cup.

Grind coconut and fennel seed/ perunjeeragam.

Heat pan, add oil and temper with mustard, fenugreek, curry leaves.
Add onion and sauté until it get cooked half way
Then add tomatoes, once the tomatoes get mashed add chilly and coriander powder.
When the raw smell goes add tamarind extract , Salt and turmeric powder.
When it is boiling add the coconut paste, when the curry is ready sim it and add the egg.
Egg should be directly added by removing the shell to the sauce, heat should be sim.
switch off once the egg gets cooked.

And i am sending this to Side dish Mela event by Srivalli


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