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.
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.
