Egg Tamarind Gravy (Muttai Puli Kulambu)

Ingredients:-

 

Egg – 3

Tamarind – small lemon size or Gooseberry size

Onion – 1

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Turmeric powder – ¼ tsp

Chili powder – 1 tsp

Cumin powder – ½ tsp

Coriander powder – 1 tsp

Sugar – ½ tsp

Oil – 2 tsp

Curry leaves – few springs

Water – 1 cup

Coriander leaves – to garnish

 

Method:-

 

Boil the egg and slit it with knife 3 – 4 places so that gravy can get into egg and keep aside. Extract tamarind juice from soaked tamarind and keep aside. Heat oil in a pan and once it is heated up add urad dal, mustard seeds, curry leaves and allow it to splutter. Once it is done add onion and saute for few minutes and then add turmeric powder, cumin power, chili powder, coriander powder and fry till the raw smell of masala goes. Then add tamarind juice, water, sugar and salt. Allow this mixture to boil and then add egg and reduce the flame to medium and cook till the gravy becomes thick. Finally garnish it with coriander leaves.

 

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Egg Potato Chops

Ingredients:-

Egg – 3

Potato – 2

Pepper – 1 tsp

Jeera – ¼ tsp

Cinnamon – 1’ inch stick                  

Fennel seeds – ¼ tsp

Ginger – a small piece

Garlic – 5

Bread crumbs – ¼ cup

Turmeric powder – a pinch (optional)

Salt – to taste

 

Method:-

 

 

Cut the potatoes into length – wise and keep aside. Grind jeera, pepper,

cinnamon, ginger, garlic, fennel seeds and make a fine paste / masala.

Mix these mixtures into potato and sprinkle some water and cook them.

 

Once it is done add egg, turmeric powder and salt in a mixing bowl and beat well the egg, meanwhile heat oil in a pan. Take 1 potato (cooked potato) and dip into the egg and then dip it into the bread crumbs and fry in the oil. Cook till it turns into golden brown and place it in a paper towel. 

 Same way do for the remaining potatoes and serve hot with the sauce.