Egg Curry with Tamarind

Contibuted by Kavitha NakkaKavitha is a Mompreneur, the kind who equiped with her vast knowledge of Pearls has established Kavitha's Collection which has the best of India Jewelry and an affordable price. 

This egg curry features a sauce which is typical of the masalas in South India. It uses tamarind, curry leaves and other savoury spices


6 Eggs
1 Golf Ball Sized (1-1 1/2 Inch Round) Tamarind
1 Tablespoon Oil
8 Curry Leaves
Red Chilli Powder
A Pinch Of Asafoetida Or Heeng
1/4 Tsp Fenugreek Or Methi Seeds
1/2 Tsp Cumin Seeds Or Zeera
1/2 Tsp Urad Dal 
Til or sesame seed2 Onion
2 Chili, Chopped (Optional)
1/2 Tsp Garlic Paste
1/2 – 3/4 Cup Water (Hot)
1/2 Tsp Turmeric
Salt And Pepper To Taste


Before we start making the curry – boil eggs, chop onions into squares and roast til or sesame seed

  • Put oil in the pan
  • Add green chillies, cumin seeds, methi seeds and the mustard seeds (rai)
  • Fry the onion
  • Add the crushed garlic, turmeric powder
  • Add the tamarind water
  • After a while add the chilli powder and let it roast for a while
  • Add the roasted til or sesame seed, this makes the Curry water thick 
  • Add the eggs and bring it to boil
 Serve with plain rice or chapatti


vancouver elite said...

I will definitely try this at home. Thanks for your tips. :)

Struggling to do it All! said...

Let us know how it turns out Vancouver elite


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