Egg and tamarind curry can be prepared with simple ingredients.
Egg and tamarind curry is also known as Muttai Puli-Kuzhambu in the southern states.
Many love dishes that combine spicy and spicy flavors, especially those that are easily prepared and served with a varied combination. One such dish is tamarind egg curry, which is also known as Muttai Puli-Kuzhambu in the southern states of India.
Let's take a look at the easy and simple tamarind egg curry recipe that can be perfectly paired with steamed rice to make it a satisfying delight.
Required ingredients
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 chillies – 2 pieces
Turmeric powder – 1/2 tablespoon
Red chili powder – 1 tablespoon
Coriander powder – 2 tablespoons
Asparagus powder – 1/4 tablespoon
Peanut oil – 2 tablespoons
Mustard – 1/4 tablespoon
Cumin seeds – 1/4 tablespoon
curry leaves
Coriander leaves
Water – As needed
Salt – According to taste
Recipe
First, soak the tamarind in a bowl of warm water for 15 to 20 minutes. Squeeze them to extract the pulp and conserve the water.
Peel the hard-boiled eggs and set them aside.
Grind the grated coconut in a blender until you get a smooth paste.
Put a frying pan on the heat, pour oil and wait until it heats up.
Add the mustard and cumin seeds to a pan and let them sizzle.
Add the dried chillies and curry leaves to the pan to sauté. Then add finely chopped onion, green chillies and crushed garlic cloves.
Once the onions are soft and golden brown, add turmeric powder, red chili powder, coriander powder and asparagus powder.
Once the masala is cooked, add the finely chopped tomatoes and salt and sauté over medium heat.
Two minutes later, add the tamarind extract and mix the curry. Cover with the lid and simmer for five minutes.
Once the sauce boils well, add the coconut paste and stir.
Next, add the hard-boiled eggs to the curry and cover to boil for another five minutes.
Lower the heat, sprinkle finely chopped coriander leaves and serve with steamed rice.
