EGG KUZHAMBU :-
NEEDED:- BOILED EGGS - 3 NOS, SHALLOTS - 8 NOS, GARLIC - 6 PODS, TOMATO - 1 NO, TAMARIND - 1 AMLA SIZE, SALT - 2 TSP, CHILLI PWDR - 2 TSP, DHANIYA PWDR - 1 TBLSPN, TURMERIC - 1 SPATULA, OIL - 1 TBLSPN, MUSTARD - 1 TSP, FENUGREEK AND JEERA - HALF TSP EACH, SOMPH - 1/4 TSP, CURRY LEAVES - 1 ARK.
METHOD :- SOAK TAMARIND AND SALT IN ONE CUP OF WATER.. SQUEEZE TO TAKE THE JUICE OUT OF IT. ADD 2 MORE CUPS AND SQUAZE ALL THE PULP FROM IT. PEEL AND CUT THE SHALLOTS, GARLICS & TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLITTERS ADD JEERA, SOMPH, FENUGREEK. THEN ADD SHALLOTS, GARLICS AND DICED TOMATO. POUR TAMARIND PULP ALONG WITH TURMERIC, DHANIYA AND CHILLI POWDERS. BRING TO BOIL. THEN ADD THE BOILED EGGS. YOU CAN SPLIT THE EGG IN OPPOSITE POLES BEFORE DROP THEM INTO GRAVY. COOK TILL THE KUZHAMBU BECOMES THICK AND THE OIL SEPARATES AT THE TOP. SERVE HOT WITH PIPING RICE WITH PAPADS.
NEEDED:- BOILED EGGS - 3 NOS, SHALLOTS - 8 NOS, GARLIC - 6 PODS, TOMATO - 1 NO, TAMARIND - 1 AMLA SIZE, SALT - 2 TSP, CHILLI PWDR - 2 TSP, DHANIYA PWDR - 1 TBLSPN, TURMERIC - 1 SPATULA, OIL - 1 TBLSPN, MUSTARD - 1 TSP, FENUGREEK AND JEERA - HALF TSP EACH, SOMPH - 1/4 TSP, CURRY LEAVES - 1 ARK.
METHOD :- SOAK TAMARIND AND SALT IN ONE CUP OF WATER.. SQUEEZE TO TAKE THE JUICE OUT OF IT. ADD 2 MORE CUPS AND SQUAZE ALL THE PULP FROM IT. PEEL AND CUT THE SHALLOTS, GARLICS & TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLITTERS ADD JEERA, SOMPH, FENUGREEK. THEN ADD SHALLOTS, GARLICS AND DICED TOMATO. POUR TAMARIND PULP ALONG WITH TURMERIC, DHANIYA AND CHILLI POWDERS. BRING TO BOIL. THEN ADD THE BOILED EGGS. YOU CAN SPLIT THE EGG IN OPPOSITE POLES BEFORE DROP THEM INTO GRAVY. COOK TILL THE KUZHAMBU BECOMES THICK AND THE OIL SEPARATES AT THE TOP. SERVE HOT WITH PIPING RICE WITH PAPADS.
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