Kudampuli Egg Curry
AuthorPriyanka SivaramakrishnanDifficultyBeginnerA big heap of those caramelized, tangy, spicy onions, cradling a roasted boiled egg. Comfort on a plate.
Boil the eggs to start with.
In a cup of hot water, add the kudampuli and let it soak for about 30 minutes.
In the pot in which you'll be making the curry, add a little bit of oil. Once heated, add 1/2 tbsp of turmeric, chilli powder and the boiled eggs. Roast for about 3-5 minutes and set aside.
In that same pot, add a bit of oil and temper mustard seeds and curry leaves. Add the sliced onions and saute it on low heat.
Go back to the kudampuli and squeeze the pulp (in the soaking water) to extract the flavour. Let it sit in the liquid, but add about a tablespoon of the kudampuli water to the onions. Keep adding a tablespoon every once in a while until the onions get soft, about 8-10 minutes.
Add ginger-garlic paste and cook it down so that the raw aroma goes away.
Pour in the tomato puree and season the pot with salt, chilli and turmeric powder. This has to cook down until the mix starts separating from the oil. Keep adding one tablespoon of kudampuli extract every once in a while, when you think it’s starting to stick to the bottom of the pan.
Once you think it is ready, taste and see. If the only flavour you get is still tomato, it's not ready yet. When done, add in the remaining extract (I also added the pulp, because I love finding little pieces in my curry,) and if you feel like you need more gravy, add about ½ cup of water. Mix well, check for taste and add salt if needed.
Cook it down to a consistency that you’d like. I wanted it a little thick so I didn’t add the extra water. Take it off heat and add the eggs.
Serve hot with chapatis, dosas or plain rice.
Ingredients
Directions
Boil the eggs to start with.
In a cup of hot water, add the kudampuli and let it soak for about 30 minutes.
In the pot in which you'll be making the curry, add a little bit of oil. Once heated, add 1/2 tbsp of turmeric, chilli powder and the boiled eggs. Roast for about 3-5 minutes and set aside.
In that same pot, add a bit of oil and temper mustard seeds and curry leaves. Add the sliced onions and saute it on low heat.
Go back to the kudampuli and squeeze the pulp (in the soaking water) to extract the flavour. Let it sit in the liquid, but add about a tablespoon of the kudampuli water to the onions. Keep adding a tablespoon every once in a while until the onions get soft, about 8-10 minutes.
Add ginger-garlic paste and cook it down so that the raw aroma goes away.
Pour in the tomato puree and season the pot with salt, chilli and turmeric powder. This has to cook down until the mix starts separating from the oil. Keep adding one tablespoon of kudampuli extract every once in a while, when you think it’s starting to stick to the bottom of the pan.
Once you think it is ready, taste and see. If the only flavour you get is still tomato, it's not ready yet. When done, add in the remaining extract (I also added the pulp, because I love finding little pieces in my curry,) and if you feel like you need more gravy, add about ½ cup of water. Mix well, check for taste and add salt if needed.
Cook it down to a consistency that you’d like. I wanted it a little thick so I didn’t add the extra water. Take it off heat and add the eggs.
Serve hot with chapatis, dosas or plain rice.