April 17, 2013

Egg Paniyaram in a Tamarid gravy




I wanted to make some different for some egg lovers in my house,so instead of doing the  Mutta Kulambu,wanted to do something different.So made some Egg paniyarams and dunked in a tamarid gravy.I let it boil for 2 min,it soaked all the juice and boy it was quite tasty.Will definitely make it again.

               Serve with hot rice,pappad.I just used 2 eggs to get 12 paniyarams to serve people of four,so u get it.I added only 8 paniyarams in the gravy i didnt want it to be crowded,and it was quite filling.So make sure how much you want to add in the gravy.



Ingredients
  1. Egg Paniyaram-5-6nos
  2. Tomato-1 ,small,chopped finely
  3. Tamarid -small indian lemon  size,soak and extract and strain the juice.
  4. Turmeric Powder-1/4 tsp
  5. ChilliPowder-1 tsp
  6. Coriander Powder-1/2 tsp
  7. Onion-1 small chopped
  8. Salt as needed
  9. Oil - 2 tbsp 
To Grind-I
  1. Small onions - 5
  2. Garlic - 2 pod
  3. Green chilly -1
  4. Whole Pepper - 1/4 tsp
  5. Whole Jeera - 1/4 tsp 
Just pulse them that they are crushed.

 To Grind - II
  1. Coconut - 2 tbsp
Grind coconut with little water into a smooth paste.

Season
  1. Mustard seeds-1/4 tsp
  2. Fenugreek seeds - 3 pinch
  3. Curryleaves- 5 nos
  4. Red chilly-1,split into 2



 Method
  1.  Heat oil in a kadai,add the mustard seeds let it splutter.
  2. Now add the fenugreek,red chilly and curry leaves.Let the fenugreek turn golden
  3. Add the chopped onions and cook till it turns golden.
  4. Now add the Grind-I and give it a stir.Let it cook for 1min.
  5. Now add the chopped tomates,red chilly,coriander ,turmeric and salt and saute it well.
  6. When the tomato gets mushy.Add the tamarid juice and 1 1/2 cups of water and let  it boil for 10min.
  7. Now add the coconut paste and give it a stir.
  8. Simmer and let it boil for another 8min,by this time the raw smell should have gone.
  9. Now add the already made egg paniyarams and add some gravy on the top of it.Let it simmer and cook for 6min,by this time the paniyarams should have absorbed some juice and must be bit fat.
  10. Season with coriander leaves.Serve with some hot rice and pappad.
Tips
  1. Adjust the tomato and tamarid according to the sourness.
  2. The paniyarams should be well cooked before adding to the gravy.
  3. I didnt add any garam masala ,as i wanted to be simple.You can try  adding them.
  4. I added only 8 paniyarams in the gravy ,dont crowd them in the pan.


21 comments:

  1. Wish i get a huge bowl of this kuzhambu for my tomorrow's lunch,can have it happily.Such a droolworthy gravy.

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  2. Truely inspirational recipe and the click! love it!

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  3. Interesting dish and thats so difficult to say no to eggs in tamarind gravy. I need my place of rice now.

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  4. Loved ur innovation.. Super inviting !

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  5. Very Nice Meena, My amma makes some thing similar to this, she does this by making the kara kuzambu and breaking the eggs directly to the gravy to cook it...
    I already love your perfect egg paniyaram, it is so delicious in this gravy, I can taste it right from here.
    Thanks for sharing.

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  6. priya i usually do the way as u r mom does,for a variation i tried this,turned out well.

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  7. very interesting and nice combo...

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  8. Very new recipe to me, thanks for sharing Meena. Egg paniyaram looks delectable and yummy curry.

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  9. woww super n very interesting recipe!!

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  10. That is so very tempting Meena. New to me - I will try it out some time.

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  11. Very nice..i have made egg paniyaram but this one is new to me...

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  12. Nice.. hope it tasted gr8 :)

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  13. Rocking recipe Meena... Sounds yummy and delicious :-)

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  14. Wow sounds super interesting and looks yum too :) wish to have some now Meena!!

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  15. very tempting n luv d idea of using egg paniyaramas in gravy..spicy n yummy...
    MAHA

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  16. wow this looks interesting. thanks for sharing

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  17. this definitely sounds delectable!

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