Egg kuzhambu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Egg - 4
  2. Coconut - 1/2
  3. Dry chili - 10
  4. Fennel seed - 1 teaspoon (tsp.)
  5. Cumin seed - 1 teaspoon (tsp.)
  6. Poppy seed - 1 teaspoon (tsp.)
  7. Turmeric powder - 1/2 teaspoon (tsp.)
  8. Garlic - 1
  9. Onion - 1
  10. Tomato - 1
  11. -- For Tempering --
    1. Black pepper - 1/2 teaspoon (tsp.)
    2. Fennel seed - 1/4 teaspoon (tsp.)
    3. Cumin seed - 1/4 teaspoon (tsp.)
  12. Oil - as needed
  13. Salt - as needed

PREPARATION:

  1. Shred the coconut.
  2. Remove the skin of the garlic cloves and chop them.
  3. Chop the onion and tomato.
  4. Break the egg into a bowl and beat well. In small stainless steal cups coat with oil. Fill half the cup with egg and steam them like you do for idly. Cut the cooked egg into small pieces and keep it aside.
  5. Add dry chili, fennel seeds, cumin seeds, poppy seeds to the coconut and grind it to a fine thick paste by adding little water as possible.
  6. Heat oil in a pan. Add black pepper, cumin seeds, fennel seeds. Once the seeds stop splattering add the onion and sauté until onion turns translucent (golden brown).
  7. Now add the garlic and sauté until raw smell is gone.
  8. Now add the tomato and sauté until the oil separates.
  9. Now add the ground coconut paste, 2 cups of water, salt as needed and bring to boil. Continue until the oil starts to separates.
  10. Now add the egg pieces and remove the kuzhambu from the heat (stove) and serve.

NOTES:




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