This is a nice creamy curry with lot of taste !
Can be served with rice,rotis,stringhoppers ,
hoppers or even bread.
The trick to the taste is how you sauté and
grind the masalas .
So let’s get into the recipe now.
5-6 boiled eggs , poached, or fried egg
1 big onion chopped
5-6 cloves garlic
Tamarind ( size of a gooseberry)extract
2 green chillies
1 tblsp rice
1 tblsp gram dal or channa dal
1/4 coconut cut
Salt to taste
1 tblsp chilli powder
1.5 tblsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cummin seeds powder
1 tblsp methi leaves ( optional)
1 tsp sugar
2-3 tblsp oil ( gingelly/ coconut oil)
1/2 tsp mustard seeds
1/2 tsp methi seeds
First dry roast the rice and channa dal .
After it is 3/4th done , add a little oil and add
the coconut pieces and roast till you see the
edges of the coconut browning.
Grind this to a paste and set aside.
Next,heat oil in a pot add the ingredients for
Add onions , tomatoes,garlic with salt and
turmeric and sauté till tomatoes are soft .
Now add the spice powders and mix well .
Roughly take some of the sautéed onion
tomatoes mixture and grind this to a coarse
paste, and add it back into the pot .
Add the tamarind extract and ground coconut
mixture now, and allow to cook for a few
Add enough water to your requirements (approximately 2-3 cups).
Add eggs ,sugar and cook on a medium flame
till oil separates.
Add methi leaves and remove from fire.