Necessity is the mother of invention, they say. And I couldn’t agree more. One evening, I returned home to an almost empty fridge. I don’t like that. I like to be prepared, at least mentally, for what to cook for dinner. I have a long commute back home and I use this time very productively. By thinking of what to cook for dinner!
Whatever vegetables I had in the fridge seemed very uninteresting. I thought of rice and egg curry. The idea seemed very appealing. S loved the idea (he loves any idea that rice is a part of) and I set to work. Suddenly I felt that the usual tomato onion gravy would be too boring. I thought of sambar. Sambar with eggs, nah. Vathal Kuzhambu with eggs, maybe. I ended up with this dish which is part sambar, part vathal kuzhambu, but is really just an egg curry. We loved it. I will make it a little more liquidy the next time I make it. (That only means that I shall stand and watch the dish and not wander away to return to a dry curry.)
4 Eggs, boiled and shelled
1 tbsp Oil
1 Onion, finely chopped
1 tsp Cumin Seeds
¼ tsp Mustard Seeds
¼ tsp Asafoetida
7-8 Curry Leaves
2 Green Chillies, slit
2 tbsp Tamarind Paste
2 tsp Sambar Powder
Salt to taste
Coriander Leaves for garnish
Heat the oil in a kadhai. Add the mustard, cumin and asafoetida. After about half a minute, add the curry leaves and the slit chillies. Add the onions after a minute and fry for another 2-3 minutes. Add the sambar powder and salt and fry for a minute. Add the tamarind paste with about ¾ cup of water and bring the mixture to a boil.
Make incisions in the eggs and add them to the boiling gravy. Allow to thicken a little. Garnish with chopped coriander leaves and enjoy this with some steamed rice.
I'm a singer and cook trapped in the body of an HR professional. Experimenting is the name of my game. What you'll find here is a mixed bag: a treasure trove of traditional and fusion foods, all with two common ingredients, enthusiasm and love.
May 11, 2009
Sambar Style Egg Curry
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13 comments:
looks yum indeed!
I love, love, love the idea of egg vathal kuzhambu. I surely have to give this recipe a try.
Mamatha
Wow - what a great idea! an egg south indian dish! yummy!
Tamarind and sambar powder in egg curry sure to try for!
That is such a neat idea! And you think about what to cook after a long day's work and during commute? You are one emergetic girl!
Thats a nice combination of flavors Raaga :)
That sounds tangy and yummy with rice..
yummy eggs...
This surely is a fusion recipe;-).Sambhar style egg curry sounds like a great idea!!
Egg pulusu (with lot of tamarind-y gravy) is a common dish in our home. I also know of people who put egg in dal and sambar too!
i will definitely want to try a vathal kuzhambu egg curry!!!!
You know, I had eggs for dinner, but I am craving them again after seeing this recipe. Just gorgeous!
This is some innovation. I like the sound of egg curry with sambhar powder. I'm making my next egg curry this way.
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