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PrintMUTTAI KULAMBU
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
- Add the onions, tomatoes, garlic and green chili. Stir and add turmeric powder.
- When the onions turn soft, add the remaining spice powders and tamarind paste.
- Stir for a while and add tomato sauce and warm water. Adjust seasoning with salt and chilli. Mix well and boil for about 2-3 minutes. Sprinkle in the coriander leaves.
- Simmer to low flame and thicken the sauce over low heat for about 5 minutes.
- Cut a cross at each end of the boiled eggs and add them to the sauce.
- Spoon the sauce over the eggs. Remove from heat.
- Cover and allow the eggs absorb the flavor before serving.
INGREDIENTS
- 6 eggs, hard-boiled, peeled
- 60 grams finely chopped onions
- 6 garlic cloves, chopped
- 1 green chili, chopped
- 120 grams chopped tomatoes
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 90 grams tomato sauce
- ½ teaspoon red chili powder
- 1 teaspoon black pepper and cumin powder
- ½ teaspoon tamarind paste
- Salt, to taste
- 30 grams finely chopped fresh coriander leaves
Tempering
- 50 ml Cooking oil
- ¼ teaspoon fenugreek seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon fennel seeds
- ½ teaspoon urad dhal
- 3-4 cinnamon sticks
- 1 bay leaf
- Few curry leaves
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