Wednesday, October 16, 2013

Aviccha Muttai Puzhi Kuzhambu ( Boiled eggs in Tamarind based gravy)

This is yet another staple curry we have at home way too often.For a lazy day, this one is way to go and will satisfy all @ home.Nothing fancy , a simple puzhi kulambu using Sambhar powder or Kulambu podi.

In this recipe below, I used Sambhar powder , but Acchi Masala's Kulambu podi will also do justice to the same curry.

What you need

Boiled eggs - 6 ( make small slits across the eggs )
Sambhar Powder - 2 tbsp
Shallots : 4 ( sliced thin)
Red chillies - 3
Curry leaves - a few
Tamarind  - a lemon sized ball ( soak it in a cup of water and extract juice)
Rice flour - 1 tbsp ( make adilute paste using 3 tbsp water)
Oil - 2 tbsp
Mustard seeds - 1tsp
Fenugreek seeds - 1/4 tsp
Channa dal - 1/4 tsp
Salt - as needed
Water - 1 cup

How you will make it

In a  pan heat oil on medium flame , splutter mustard seeds.Now add Fenugreek seeds,curry leaves,red chillies and  saute for 1 minute or so.Now reduce the heat to low and add sambhar powder .Saute this for 2-3 minutes on low flame until nice aroma comes out.Add tamarind extract and salt. Add little extra water if needed and let this gravy boil on medium high.Now to make this gravy into thick curry consistency, we need to add the rice flour + water mix(Make sure there is no lumps).Let the gravy boil till it gets the correct consistency.Now reduce the flame to medium low and add in the boiled eggs .Let it sit in the gravy for the next 5 minutes and switch off the heat.Serve hot with rice.

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