In my opinion, this is a very tasty dish which is spicy, tangy and full of flavor. I first had this dish when my boyfriend's sister made it on one of her visits to see her beloved brother :-), back in our school days. It was simply amazing but extremely spicy. I was surprised that she could handle that much spice in her food :-). I have been making this dish since then.
Ingredients (about 3 - 4 servings):
Boiled, peeled eggs - 6
Onions - 1.5 finely chopped
Tomatos - 2 medium sized finely chopped
Tamarind soaked in water - about the size of a small lime
(If using tamarind paste, 1 full teaspoon)
Red chilli powder - 2 to 3 teaspoons (vary this to suit your taste)
Coriander powder - 6 teaspoons
Cooking oil - 4 to 5 tablespoons
Mustard seeds - 1 teaspoon
Salt to taste
Procedure:
1. Boil, peel and make light slits on the eggs and set them aside.
2. Extract about 2 cups of tamarind water from the soaked tamarind or dilute the paste with 2 cups of water and set aside.
3. In a deep vessel, heat cooking oil, add mustard seeds and wait for them to splutter. After the mustard splutters, add onions and fry until they turn golden brown in color. Then add tomatoes and fry until they get cooked nicely.
4. To the mixture in step 2, add red chilli powder, coriander powder, tamarind water and salt. Mix the contents well and bring them to a boil. The coriander powder acts as a thickening agent here and hence the 6 teaspoons of it :-).
5. After boiling the contents from step 4 for about 15 minutes on medium flame/heat, add the boiled eggs, put a lid on and boil for another 5 minutes.
6. Egg puli kuzhambu is all done.
I think, Nisha, my boyfriend's sister, used a small can of diced tomatoes with jalapenos when she made this dish (but with okra though) as we did not have tomatoes handy that day. May be, the jalapenos from the can added more heat, but it was way too tasty.
For a variation, this dish can also be made with cut okra (for the given proportions, about 1 pack of frozen cut okra would do), in which case, the okra needs to be added during step 4, after the contents start boiling. You can put the lid on while it boils so that the okra gets cooked. This goes very well with rice :-).
Ingredients (about 3 - 4 servings):
Boiled, peeled eggs - 6
Onions - 1.5 finely chopped
Tomatos - 2 medium sized finely chopped
Tamarind soaked in water - about the size of a small lime
(If using tamarind paste, 1 full teaspoon)
Red chilli powder - 2 to 3 teaspoons (vary this to suit your taste)
Coriander powder - 6 teaspoons
Cooking oil - 4 to 5 tablespoons
Mustard seeds - 1 teaspoon
Salt to taste
Procedure:
1. Boil, peel and make light slits on the eggs and set them aside.
2. Extract about 2 cups of tamarind water from the soaked tamarind or dilute the paste with 2 cups of water and set aside.
3. In a deep vessel, heat cooking oil, add mustard seeds and wait for them to splutter. After the mustard splutters, add onions and fry until they turn golden brown in color. Then add tomatoes and fry until they get cooked nicely.
4. To the mixture in step 2, add red chilli powder, coriander powder, tamarind water and salt. Mix the contents well and bring them to a boil. The coriander powder acts as a thickening agent here and hence the 6 teaspoons of it :-).
5. After boiling the contents from step 4 for about 15 minutes on medium flame/heat, add the boiled eggs, put a lid on and boil for another 5 minutes.
6. Egg puli kuzhambu is all done.
I think, Nisha, my boyfriend's sister, used a small can of diced tomatoes with jalapenos when she made this dish (but with okra though) as we did not have tomatoes handy that day. May be, the jalapenos from the can added more heat, but it was way too tasty.
For a variation, this dish can also be made with cut okra (for the given proportions, about 1 pack of frozen cut okra would do), in which case, the okra needs to be added during step 4, after the contents start boiling. You can put the lid on while it boils so that the okra gets cooked. This goes very well with rice :-).
1 comment:
Thanks greatt blog
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