Malabar Egg Curry

Malabar Egg Curry



4-5 Hard Boiled Eggs

2 onions finely chopped

1 tomato finely chopped

1 pod garlic minced

1 inch ginger minced

5-8 curry leaves

1 tsp turmeric powder

2 tsp red chilli powder

1 tbs sambar powder

1 cup tamarind water

3/4 cup coconut milk

1 tbs cooking oil

For Tempering:

Mustard seeds

Cumin Seeds

Black peppercorns

4 green chillies slit lengthwise

Salt to taste

Fresh Coriander Leaves to garnish

In a hot pan add oil, mustard seeds,cumin seeds,black peppercorns and curry leaves and green chillies. When mustard seeds start popping add garlic,ginger and onion and sauté until golden brown. Add tomatoes and saute for 3-4 mins. When tomatoes start breaking up add turmeric powder,red chilli powder,sambar powder and tamarind water and bring to a boil. Once it starts boiling add eggs sliced into halves into the curry base and allow the eggs to absorb the curry (5-7 mins). Add coconut milk and salt and let it simmer for 1-2 mins. Garnish with fresh coriander leaves.

This can be served with parota (not paratha but the south Indian layered bread) or rice.

Bread Upma

Bread Upma

1.5 Loaves of fresh white bread – roughly chopped into bite size pieces

4-5 med size onions finely chopped

2 tomatoes finely chopped

4 green chilles slit

1/4 tsp turmeric powder

1 tsp red chilli powder (more if you like it spicy)

1/2 tsp sambar/rasam powder

1 tsp mustard seeds

1 tsp jeera

1 tsp urad dal

1 tsp channa dal

handful of curry leaves

2 tsp oil

Salt to taste

Coriander for garnish

2 tsp lemon juice

In a hot pan add oil,mustard seeds,jeera,urad dal, channa dal,green chillies and curry leaves and wait until they turn brown. Add finely chopped onions and sauté until onions are golden brown. Add turmeric powder,red chilli powder and sambar powder and sauté for 3-4 mins. Add tomatoes and sauté until the oil seperates. Add Salt. Add the bread and toss until masala coats all pieces and saute for about 3-5 mins until bread is roasted. Add finely chopped coriander and the lemon juice.

Serve Hot.

Murungakkai Rasam

Murungakkai Rasam

3-4 Murungakkai cut into 2 inch long pieces

2 inch ginger pices – chopped finely

5-6 green chillies – slit lengthwise

1 tsp turmeric powder

1.5 tbsp rasam powder

1.5 tbsp jaggery

1 cup toor dal (boiled and mashed)

salt to taste

3 cups water

Temper in 1 tsp ghee with : mustard seeds,jeera and curry leaves

Garnish with fresh finely chopped coriander leaves.

In a pan bring the three cups of water to boil
While water is boiling add ginger,green chillies,murungakkai,turmeric powder ,rasam powder and salt and boil for 15-20 mins until raw smell is removed
Add cooked toor dal and bring to a boil
Add water again at this point if rasam is too thick
Once rasam has boiled add jaggery and allow it to boil for 1-2 mins
Turn off stove , temper in ghee with mustard seeds, jeera and curry leaves
Garnish with fresh,finely chopped coriander
Serving Suggestion:

Serve hot with rice and ghee

Serve as a light hot soup/drink with a drop of ghee

Chettinad Kara Kuzhambu

Ingredients
Garlic-8-10 pods
Onions – 2 medium size – chopped finely (usually pearl onions/shallots are used for this recipe)
Tomato-1

Brinjal – cut lengthwise into 1 inch size pieces
Curry leaves-little
Coriander powder-2 teaspoon
Sambar powder (kuzhambu milagai thool)-2 teaspoon

Chilli Powder – 1 tbsp
Turmeric powder-1/2 teaspoon
Tamarind-gooseberry size
Gingelly oil-1 table spoon
For seasoning
Mustard seed-1 teaspoon
Fennel seed-1 teaspoon
Fenugreek seed-1/2 teaspoon
Curry leaf-little

Black Peppercorns 1 tsp

Chundakkai vathal – 7-8
Procedure

Soak the tamarind in three cups of water.
Add coriander powder,sambar powder,chilli powder and turmeric powder to this.
Cut the onions and garlic into length wise pieces.
Cut the tomatoes into small pieces.
Heat the kadai , add 2 tbsp oil (yes that is a lot of oil, but the oil brings this kuzhambu together and leaving it out doesnt reflect true the chettinad)
Once oil heats add mustard seeds,fenugreek,fennel and black pepper and once it starts spluttering add chundakkai vathal and allow it to brown
Add the onions, garlic and tomatoes and sauté nicely.
Add cut brinjal and allow all vegetables to cook until oil separates.
Now add the tamarind & spice water .Wait for the gravy to boil nicely for 3 minutes.
Reduce the flame to minimum and allow the gravy to cook till it becomes thick. I usually wait till the oil separates.

Serve hot with idlis /rice/parotta!