November 13, 2014

Boiled egg gravy | Egg Pulusu | kodiguddu pulusu | Boiled eggs in tamarind juice gravy |Easy egg gravy/curry recipes for rice n rotis | Step by step pictures



Though I have recipes in draft,nit feeling interest to write these days...Also,have some pictures in folders and every time post poning to that work.When new recipes taking place in blog,losing attention to work on ld posts..Hmm...When I asked about posting 2-3 recipes in a day few of my friends told that it may not work outs and can loose viewers.But,still I don`t know,whether it is a good idea to share more than 1 recipe in a day or not..Over all,iam getting totally confusion with these so many pictures..I would like to invite you all bloggers,which is very useful for me and otehr bloggers too..This kind of discussions and conversations may help us to grow more and makes the realtion much stronger I feel..Along with bloggers,I request all viewers and followers to write know your opnions too..:)


Coming to the recipe,,It is amma signature recipe which she cooks often,specially in busy days or when sudden guests came...It is a very simple spicy gravy which tastes good with white rice and even with rotis too..It was one of the bets dish of mom and I love her version..After a very long time I cooked this curry and thought to share in blog.Try it once and definitely you`ll love it.. ..Don`t forget to share your opions too..:)


CATEGORY- CURRIES/SOUTH INDIAN STYLE EGG CURRY RECIPES
PREPARATION TIME- 10 MINUTES
COOKING TIME- 15 MINUTES


WHAT YOU NEED

Boiled eggs-4-6
onion-1 very big
tomatoes-2-3 medium size
tamarind -lemon ball size or 1/2 cup juice
salt
red chili powder
cumin+coriander powders- 1+1 tsp
garam masala-1 tsp
turmeric powder-1/2 tsp
ginger garic paste- 2 tsp
cilanto leaves fresh chopped-  fist ful
Oil-2 tbsp
cumin-1 tsp
cloves-2
mustard seeds-1 tsp
cinnamon stick-1 inch
fennel seeds-1 tsp



HOW TO COOK

Keep ready the boiled eggs..Chop onion and tomato..prepare tamarind juice..

USEFUL TIP: BEFORE GOING TO BOIL EGGS ADD LEMON WEDGE AND SOME KOSHER SALT IN PRESSURE COOKER..LEMON WEDGE HELPS TO RETAIN THE WHITE COLOR IN THE BOTTOM OF COOKER AND SALT HELPS TO REMOVE THE SHELL OF EGG EASILY.

Now heat thick bottomed pan and add oil..Saute all ingredients which r given under oil and fry well.Then add onions and GGP and fry until change in brown color.Then add tomatoes and mix well.

Now add spice powders and mix nicely..Let it cook for 2-3 minutes and add tamarind jucie+ enough water for a gravy consistency..It depended on your taste..

According to the grvay quantity adjust spices and boil it for 5-8 minutes in medium flame..Then finally add eggs and corinader leaves..Mix well and cook for 3-4 minutes.Turn off and serve hot with rice or rotis.




AMMA RECIPES :)





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