Get all the ingredients ready. |
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Heat the pan with oil, add 10 pearl onion, tomato, saute well until its turns to soft, add shredded coconut and saute well for a minute, switch off the flame add curry masala powder and mix well. Cool it completely.
Transfer it into blender along with 1 tbsp of fried gram and blends into fine paste. Keep aside. | |
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Heat the pan with oil, add mustard seed when it splutter, add green chilli, curry leaves, onion, tomato and saute well until its turns to soft and add potato. |
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Add turmeric powder, salt, 1/4 cup of water, saute well and close the pan to cook for 5 minutes. |
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Add grounded paste and mix well for a minute. Add the water to adjust the gravy consistency and cook until the raw smell get off. |
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After gravy boiled, crack the egg and put into the gravy to around the pan. Cover it and simmer for 5 minutes on medium flame.
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Sprinkle some pepper powder. |
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Udaitha Muttai Kuzhambu / Egg Kuruma is ready to serve with rice, idli, dosa and chapathi. |
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