Egg curry

My Grandma used to make this type of egg curry

often . This is like the normal Tamilian's

Puzhi Kuzhambu and the eggs are

cracked into the thick gravy ( just like Poaching eggs )

Ingredients

Eggs - 4

Onion grinded coarsely - 1/4 cup

Cumin powder - 1 tsp

Coriander powder - 1/2 tsp

Chilli powder - 2 tsp

Tamarind paste - 1/2 tsp

Turmeric powder - 1/2 tsp

Curry leaves - 5

Oil - 2 tsp

mustard - 1/2 tsp

salt to taste

Method

• Heat oil in a kadai . Add mustard and curry leaves.
• Once it splutters add onion and all the powders and tamarind paste.
• Add 1/2 cup of water and salt . Let the gravy boil .
• At this time remove the kadai from the stove .
• After a min slowly pour the cracked egg into the gravy leaving space between each.
• Keep the kadai again in the stove . Cover it with lid and cook in a very slow flame.
• Once the gravy thickens switch off the flame.
• Serve with plain rice.
• If you pour the eggs when the kadai is in the stove the eggs will get stick in the kadai. So always remove the stove from the kadai before adding eggs.