Egg Urundai Kuzhambu....( Egg Balls in Tamarind Gravy)

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This Egg urundai kuzhambu is a bit lengthy process....But it tastes awesome ..we love it with hot rice ..
My MIL method...
Ingredients:

• Egg   - 6 nos
• Onions - 2 nos (big)
• Tomato  - 1 no (big)
• Tamarind  - 1 (small lemon sized  ball ) 
• Fennel Seeds - 1/4 tsp
• Fenugreek Seeds - 2 pinch 
• Green Chilly - 2 to 3 no
• Cornflour - 1 to 2 tsp 
• RedChilli Powder - 2 tsp
• Coriander Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Curry Leaves for seasoning 
• Coriander Leaves 
• Salt to Taste 
• Oil

To Grind :

• Coconut - 2 to 3 tbsp
• Roasted Gram (pottu kadalai) - 1 bsp
• Fennel Seeds - 1/4 tsp 

Method :
              First grind coconut , roasted gram plus fennel seeds to a semi coarse mixture .While grinding sprinkle only little water ..In bowl beat 5 eggs & the add the coconut mixture & mix together well .  
       
          Heat oil in a pan add finely chopped onions , green chillies  & fry till  the onions turns light brown .Now add the coconut  egg mixture to it & mix all well together ..don't forget to add required amt of salt to this ...do not over fry this mixture , it should have little moisture then only we can make balls ..Allow it to cool ,then add 1 more raw egg & 2 tsp of cornflour & mix well & make lemon size balls out of this & keep aside ....
              Heat oil in a kadai ,add fennel seeds ,fenugreek & allow it to pop .Then add the finely chopped onions ,curry leaves ,1 green chilly & fry till light brown. Add  sliced tomatoes & little salt & mix all well together .Now add the turmeric powder, chilly powder, coriander powder & fry until the oil oozes out . Add the tamarind  juice & required amt of water , coriander leaves & allow it to boil .
 Once its started boiling ,simmer the gas & gently put the balls one by one ,so that it won't stick together.. Allow it to cook for 6 to 8 mins...garnish with coriander leaves ....goes well with hot rice ,dosa, idly....yummmm

PriRaj

Egg Gravy/Muttai Kuzhambu

Ingredients:

1. Egg - 4 nos
2. Onion(finely chopped) - 1 no (small)
3. Tomato - 3/4 no
4. Tamarind - Gooseberry size
5. Turmeric Powder - 1 pinch
6. Red Chilli Powder - 1 tsp (depends on ur spicy level)
7. Coriander Powder - 1/2 tsp
8. Curry Leaves - 5 nos
9. FennelSeeds/Sombu - 1/4 tsp
10. GingerGarlic Paste - 1/8 tsp
11. Oil - 2 to 3 tsp
12. Salt to Taste
13. Coriander Leaves - 1 stks
    

Method:
Heat oil in a skillet /kadai , add fennel seeds/sombu ,gingergarlic paste & fry for 2 mins. Add chopped onions, curry leaves & saute until it turns golden brown ,then add the chopped tomatoes & cook until soft .Now add red chilli powder, coriander powder , turmeric powder ,salt & fry till the raw smell goes & oil comes on sides . Now add the tamarind pulp & required amount of water & allow it to boil . While its boiling , break the eggs one by one & drop into the gravy /Kolambu , don't stir or mix immediately .Keep it in simmer & close the skillet/kadai with a lid & allow it to boil for 8 to 10 mins until the eggs are cooked well . Once the eggs are cooked ,garnish it with coriander leaves .Serve it with hot rice .........