Egg Kuzhambu is a quick fix recipe ,at the advent of sudden guests or when there is a requisite to treat the taste buds. Egg Kuzhambu with vegetable is simply superb and it also a good idea for a lunch box. This Egg gravy would be a weekly affair in the earlier years when lunch packing was a every day ritual at the house hold.
Serves : 4
Cooking time :35 min
Ingredients :
Boiled eggs 4
Onions 2 ( sliced )
Tomatoes 2 ( chopped )
Potato 1 ( diced )
Peas 1 cup
Curry leaves a few
Turmeric ¼ tsp
Salt to taste
Oil 1 – 11/2 tbsp
Coriander leaves to garnish
Grind to paste :
Coconut 2-3 tbsp
Cinnamon 1”
Fennel ½ tsp
Puffed gram ¾ tbsp
Red chilly powder ½ - ¾ tsp ( to taste )
Coriander powder 1 tsp
Method :
In a pan heat oil add onions and curry leaves , fry to a brown colour.
Add turmeric and toss.
Add tomatoes and let it get mushy.
Add the ground paste and toss.
Add water to the required consistency.
Add the potatoes ,green peas and salt.
Stir it ,close and cook till vegetables are soft and raw smell leaves.
Garnish with coriander leaves.
Serve hot with idiyappam /roti/rice /pulao /dosa .
Note :
Ginger and garlic can be added if preferred a more spicy gravy.
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