Egg tamarind masala

Recipe by
Total Time:
45-60 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 5 - Eggs
  • 1 - Onion (chopped)
  • 1 - Green chilli (chopped)
  • 1 tsp - Ginger garlic paste
  • 1 fl oz / 25 ml - Tamarind juice
  • 3/4 to 1 cup - water
  • 1/2 tsp - Sugar
  • Salt to taste
  • Cilantro - For garnishing
  • Masala powders:
  • A pinch - turmeric powder
  • 1/4 tsp - cumin powder
  • 1 tsp - Curry powder / Kuzhambu milagai thool to taste
  • 1 tsp - red chilli powder (or to taste)
  • 1 tsp - coriander powder (or to taste)
  • For Seasoning:
  • 1 tbsp - oil
  • 1/2 tsp - Mustard seed
  • 1/4 tsp - Split urad dhal
  • Curry leaves

How to Make Egg tamarind masala

  • Cook eggs in boiling water for 10 minutes, shell it and cut it into half. Keep aside.
  • Heat oil in a pan, add seasoning ingredients, and let it splutter.
  • Add chopped onion, saute it for 5 minutes on medium heat.
  • When onion becomes transparent, add a little salt to speed up the cooking process. Then add green chillies and ginger garlic paste.
  • Saute until raw smell disappears, then add all the masala powders, mix well and saute.
  • Add tamarind extract and 1 cup of water and bring to a boil.
  • Add salt and sugar, lower the heat, and let it cook for 5 minutes.
  • Add boiled eggs to the gravy and cook it for another 2 minutes on low heat or until gravy gets the required consistency.
  • Adjust salt, garnish with minced cilantro.
  • Serve hot with steamed rice or roti.
  • Recipe courtesy: Sara's Yummy Bites

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