Egg Kuzhambu (Egg Tamarind Curry)

I learnt this recipe from my sister Girija. For me she is the world's best cook. Sambar and kuzhambu are always part of my life as it is in Tamilnadu. There are tons of recipes you can make with tamarind as base sauce and this one tops it all.

Preparation time : 45 minutes
Serves : 4-5 people


Ingredients : 
Eggs : 4
Fresh Tamarind : 1 lemon Size
Dry Manathakali Seeds(Black Nightshade) : 2 tbsp(optional)
Onions : 1 medium
Tomatoes : 1 medium
Garlic : 3
Red Chilli Powder : 1 tbsp
Coriander Powder : 1 tbsp
Cumin Powder : 1/2 tbsp
Turmeric powder : 1/2 tsp
Fenugreek Seeds : 1 tsp
Cumin seeds : 1 tsp
Curry Leaves : 2 spring
Coriander Leaves : chopped
Sesame Oil : 1 laddle
Jaggery : 1 tbsp
Salt : to taste


Method : 

1. Soak tamarind in 2 cups of lukewarm water and squeeze the juice out of it.
2. On a mediun stainless steel pan add sesame oil, cumin, fenugreek seeds, dry manathakali seeds, curry leaves and garlic.
3. Add onions, saute until translucent then add tomatoes add tamarind juice,salt, and all powders.
4. Cover and cook on medium heat for 30 min, stirring once in a while.
5. Now reduce the heat to low, when the bubbles starts to disappear drop eggs on to the curry.
6. Its highy important that the temperature is low when you add eggs else the eggs will not hold its shape making it one messy kuzhambu.
7. Now cook it uncover for 15 minutes in low heat. Turn the eggs gently with a spoon.
8. Add Jaggery. Garnish with Coriander Leaves.

Note : 

• If you use tamarind paste kuzhambu wont be thick, mix 1 tbsp of rice flour in 2 tbsp of water and add to curry before adding the eggs. This helps thickening.
• Add little salt because the kuzhambu thickens up in course of cooking.
• You can add vegetables like carrot, radish, brinjal, if you dont want to add eggs.