Dishes having flavours of spice with tanginess together are loved by many, especially the ones that are easily prepared and served with a varied combination. One such dish is the egg tamarind curry which is also known as Muttai Puli-Kuzhambu in southern Indian states
Let us take a look at the easy and simple recipe of egg tamarind curry which can be perfectly paired with steamed rice to make it a fulfilling delight.
Ingredients Required
Boiled egg – 4
Chopped onion – 1 cup
Chopped tomatoes -2 pieces
Green chillies – 2 pieces
Crushed garlic – 1 tablespoon
Grated coconut – 1/3 cup
Tamarind – the size of a lemon
Dried chilies – 2 pieces
Turmeric powder – 1/2 tablespoon
Red chilli powder – 1 tablespoon
Coriander powder – 2 tablespoon
Asparagus powder – 1/4 tablespoon
Peanut oil – 2 tablespoon
Mustard – 1/4 tablespoon
Cumin seeds – 1/4 tablespoon
Curry leaves
Coriander leaves
Water – As required
Salt – As per taste
Recipe
Firstly, soak the tamarind in a bowl of warm water for 15-20 minutes. Squeeze them to extract pulp and keep the water.
Peel off the boiled eggs and keep them aside.
Grind the grated coconut in a mixer to a smooth paste.
Put a pan on flame, pour oil, and wait till it gets hot.
Add mustard seeds and cumin seeds to a pan and let it splutter.
Add dried chillies and curry leaves to the pan to saute. Next, add finely chopped onions, green chillies, and crushed garlic cloves to it.
Once the onions are soft and brown, add turmeric powder, red chilli powder, coriander powder, and asparagus powder to it.
Once the masala is cooked, add the finely chopped tomatoes and salt and saute on medium heat.
Two minutes later, add the tamarind extract and mix the curry. Cover with lid and let it cook on low flame for five minutes.
Once the gravy boils well, add the coconut paste and stir.
Next, add the boiled eggs to the curry and cover the lid to boil for five more minutes.
Turn the flame down, sprinkle the finely chopped coriander leaves and serve it with steamed rice.
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