EGG CUTLET KUZHAMBU

Ingredients:

For the cutlets:

Eggs-6
Ginger-1 sp
Green chillies-6
Garlic flakes-2
Chopped coriander- 2 tbsp
Gram dal[pottukkadalai]-1/4 cup
Salt to taste

For the gravy;

Chopped onion- half cup
Chopped tomato- 2 cup
Fenugreek- 1 sp
Curry leaves- a handful
Turmeric powder-half sp
Chilli powder- 2 tsp
Coriander powder-3 tsp
Tamarind- a big lime size
Shredded coconut- a handful
Fennel seeds- 1tsp
Oil- 3 tbsp

Procedure;

Soak the tamarind in a cup of water for half an hour and extract the juice. Grind the coconut with the fennel seeds to a thick paste.
Beat the eggs well with enough salt. Fry the fennel seeds, ginger, garlic and the green chillies in a little oil. Grind them to a paste and add this to the eggs with the gram dal powder. Mix well. Pour the egg mixture in small bowls and steam them in the pressure cooker for 15 minutes. When cooled, take the balls away. Heat a pan and pour the oil. Add the fenugreek seeds with the curry leaves. When the fenugreek seeds flutter, add the chopped onion with the tomatoes and the turmeric powder. Cook well until the oil floats on top. Add the tamarind extract with the powders and the salt. Let the kuzhambu boil for some minutes. Add the ground paste and cook for a few more minutes. When the gravy is slightly thickened, add the cooked balls and put off the fire. Or pour the hot gravy on the egg balls at the time of serving and sprinkle the coriander.