Simple Egg Curry

Nowadays, egg has become a day-to-day ingredient in our menu. Eggs are a good source of amino acid and rich in proteins. The below curry recipe uses boiled egg. People who don't like yolk can remove them easily and consume only the white portion.

 

Ingredients:



Egg - 2 nos,

Onion - 1 small, finely chopped

Tomato - 1 large size, finely chopped

Red chilly powder - 1 teaspoon

Sambar powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Salt - To taste

Mustard seeds - 1/2 teaspoon

Curry leaves - 1 string

Method:



1) Boil eggs and slice them into two pieces.

2) Take a pan and heat oil in it.

3) Add mustard seeds and allow the seeds to pop up.   

4) Add curry leaves. Add onions and saute them till onions turn translucent.

5) Add tomato and saute them well until they are completely mashed.

6) Once sauteing is complete, add Masala powder and Red chili powder

7) Add salt to taste and turmeric powder. Add little water and allow the contents to boil.

8) When it starts to boil, add the boiled eggs to it and stir the contents slowly.

9) Allow it to boil again for 5 minutes.Turn off the flame when the gravy becomes thick.

10) Simple instant Egg Curry is ready to be served.

Ven Pongal / White Pongal

Ven Pongal (White pongal) is a traditional south Indian breakfast served at many homes and restaurants. Though many ingredients are added to the dish, still the dish retains the white colour of the rice. Perhaps this is one of the reason it is called as Ven Pongal / White pongal.

Ingredients:



Raw rice / Pacharisi - 1 cup

Moong dal - 1/2 cup

Pepper corns - 1 teaspoon

Cumin seeds - 1 teaspoon

Pepper powder - 1 teaspoon

Green chili - 1 no

Curry leaves - 1 string

Ghee/Butter - 1.5 tablespoons

Cashew Nuts - 8 nos

Asafoetida - a pinch

Salt - to taste

Method:



1) Mix the Rice and Moong dal and wash it well. Empty this into a pressure cooker.

2) Add 3.5 cups of water, salt, cumin seeds and pepper powder.

3) Allow it to cook and wait for 3 whistles. Wait for the pressure to escape out slowly.

4) Now, take a frying pan and heat ghee/butter.

5) Add green chili, curry leaves, cashew nuts and asafoetida.

6) Mix it well with the rice in the cooker.

7) Voila! Ven pongal is now ready to be served.

8) Serve with coconut chutney and sambar.

Note:

1) Adding ghee will give nice aroma and taste to the pongal, so I always prefer to add ghee to pongal.

2) I like thick consistency for my pongal, so I mostly follow 1:2 for rice and water quantity. If you need little watery consistency, then add 4 cups of water for the mentioned rice and dal quantity here.

Poondu Kulambu / Garlic Gravy

Poondu is the Tamil name for garlic and the garlic used for this dish is unique known as 'Oru poondu' / Pearl Garlic. It is different from the normal garlic. The normal garlic has many cloves (petals) whereas Oru poondu is a whole garlic without any cloves. This is a special kind of garlic which is available in the markets around Theni and Cumbum districts of Tamilnadu. This garlic is best suited for making this dish. If this garlic is unavailable at your place then you can still use other types of garlic (the garlic with bigger cloves) to prepare this dish.

Ingredients:



Oru poondu / Garlic - 1/2 cup

  ~ (If you use other type of garlic - take 10 large nos)

Onion - 1 medium size

  ~ (If you use pearl onions (sambhar onion) - take 10 small nos)

Tamarind - 1 small gooseberry (nellikkai) size, soak it in a cup of warm water

Coriander powder / Dhania powder - 2 teaspoon

Pepper corn - 1/2 tea spoon

Cumin seeds - 1/2 teaspoon

Fenugreek - 1/2 teaspoon

Dry red chillies - 5 nos

Curry leaves - 3 strings

Mustard seeds - 1/2 teaspoon

Split Urid Dal - 1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Asafoetida - a pinch

Oil - 1.5 tablespoon

Salt - To taste

Method:



1) Take a Pan and heat 1/2 tablespoon of oil in it. Add Peppercorns, cumin seeds, coriander powder, fenugreek seeds, red chillies and curry leaves. Roast these well on a low flame till you sense a good aroma from it.

2) Transfer the above contents to a plate.

3) Fry onion in the same pan and for few minutes. Add this to the above mixture and allow it to cool.

4) Grind this mixture to form a fine paste. Add just a pinch of water while grinding.

5) Take a thick bottom vessel and heat 1 tablespoon of oil in it.

6) Add mustard seeds, urid dal, garlic cloves, curry leaves and asafoetida (definitely in this order). Make sure the flame is in medium level.

7) Saute them till the garlic is fried enough.

8) Add the paste which was prepared earlier to this vessel.

9) Now squeeze the tamarind and extract the juice out of it. Add this to the mixture in the same vessel.

10) Sprinkle turmeric powder and salt to taste. Stir the mixture and close it.

11) Wait till the oil oozes out from the curry or water content is reduced and the gravy is half thick.

12) Poondu Kulambu is ready to be served.