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Egg Kulambu
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Spicy Tamil stew with tamarind, jaggery, and boiled eggs. Easily swap eggs for fish or crab.
Ingredients:
  • salt to taste
  • 8 eggs
  • 0.5 teaspoon fennel seeds
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon whole black peppercorns
  • 3 tablespoons cooking oil
  • 0.5 teaspoon ground turmeric
  • 1 large onion, sliced thin
  • 2 tomatoes, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon ground red pepper
  • 0.5 teaspoon ground coriander
  • 1 cup water
  • 0.25 cup shredded coconut
  • 0.25 cup jaggery (palm sugar)
  • 0.5 teaspoon tamarind paste
  • 0.25 cup chopped fresh cilantro leaves
Instructions:
  • To begin, arrange the eggs in a saucepan in a single layer and add enough water to cover them by 1 inch. Cover the saucepan and bring the water to a boil. Once boiled, remove from heat and allow the eggs to sit in the hot water for 15 minutes. Drain the water, then cool the eggs by running cold water over them, and proceed to peel. Lastly, make 4 slits in each egg.
  • Toast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until aromatic; then grind into a powder. Reserve for later use.
  • In a large skillet or kadhai over medium heat, warm the oil until shimmering. Add turmeric to the oil, then swiftly fry the eggs on all sides for about 2 minutes. Remove and set aside.
  • Sauté the onions in hot oil until golden brown, then add ginger, garlic, and tomatoes, cooking until tomatoes are soft. Mix in the ground seed mixture, red pepper, and coriander, and cook for another 1 to 2 minutes. Pour in water, then add coconut, jaggery, tamarind, and salt. Bring to a boil and simmer until thickened, about 5 minutes. Reduce heat, add eggs, and simmer for 10 minutes. If the sauce is too thick, adjust consistency with water. Finish by garnishing with cilantro leaves before serving.

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