Tamarind Egg Curry

So flavoirful and yummy and hooked recipe

Tamarind Egg Curry

Ingredients

Eggs 5
Shallots 2 chopped
Zeera 1 tsp
Garlic mince 2 tsp
Ginger monce 2 tsp
Tamarind pulp 2 tbsp
tomato 1 grated
Rice flour 1 tsp
chopped corriander leaves
Mustard oil 1 ladle

Method

Boil eggs hard and deshell and cut in halves. Keep aside.
Place the garlic, ginger and half the corriander leaves in grinder and grind to a very fine paste.
Heat the oil on medium heat till smokey and add the zeera and add in the shallots and saute till pink color.
Add in the grinded paste and cook for 5-6 minutes, until the mixture is nice and aromatic
Add in the tamarind pulp , salt and the tomato and cook well .
Stir in the 1/2 cup water and bring to a simmer.
Add in the rice flour and let the mixture simmer for about 4-5 minutes.
Add the eggs carefully.
Serve the eggs curry with yolk side up in the sauce.

Punugullu

Punugullu

Dosa batter fritters

Ingredients

Leftover Dosa Batter - 2 cups
Rice flour - 1 - 2 tbspsSemolina - 2 tbsps
Onions - 1/2, finely chopped
Green chili chopped - 1 tsp Cumin seeds - 1/2 tsp
Coriander leaves finely chopped
Salt to taste
Oil for deep frying

Method


Combine all the above ingredients except oil.
Mix well. Leave aside for half an hour.
Heat oil for deep frying. Once the oil gets hot,
reduce flame to medium. Place a tablespoon for batter into the hot oil.
Do not crowd the wok.
Turn the punugulu as they change color and cook till golden brown.
Remove onto absorbent paper.
Serve with coconut chutney