Traditional Tamarind Egg Gravy/முட்டை குழம்பு

Ingredients 

Egg.                     - 4 to 6(boiled)

Onion.                  - 1 medium 

Garlic.                  - 5 to 7 small pods

Tomato.                - 1 medium 

Tamarind pulp      - 3 tablespoons 

Red chilly powder - 3/4 tablespoon 

Coriander powder - 2 tablespoons 

Seasoning.             - mustard, Urad dal, fenugreek,

                                  Whole pepper & fennel seeds. 

Instructions 

First boil the eggs and remove the shells. Split the top of the egg and sprinkle little bit of turmeric, salt to the eggs. Keep it aside.

Then slice onion and tomatoes. 

Soak tamarind for ten minutes in warm water. Then extract three tablespoons of tamarind pulp. 

Take a deep pan for making this traditional egg gravy. Add oil then put all the seasonings. 

We add mustard and Urad dal, fenugreek, whole pepper, fennel seeds 1/8 teaspoon or only few of each item for making thick tamarind gravy and non - veg gravies. If you wish to add one or two seasonings are fine.

 Next when it splatter add onion and garlic, sauté for few minutes then add tomatoes( I grind tomatoes in a mixer jar) then pour it. Allow to get mushy/mingle with onion well.

Add chilli powder and coriander powder(home making sambar/kulambu powder three tablespoons if you have, use it  instead of store bought chilli & coriander powder)

Add three cups of water along with tamarind pulp. Mix all well and Allow to boil for twenty minutes to get thick gravy. After twenty minutes add eggs into the gravy. 

Add salt and put the flame in simmer for ten minutes to boil gravy with eggs. 

Now traditional egg gravy is ready. Enjoy with white rice or Idli, dosa. 

Extra

If you need more gravy, need to add more tamarind pulp and spice powder. Double or triple all the ingredients 😊. Thank you for checking my recipes.