This is a Tamil style Egg cooked in a spicy pepper sauce.This pepper sauce goes well with chicken or other seafood like prawns and fish as well.We visit a restaurant called Aachi Aapakadai which I love a lot and always try to understand their complex flavors of food.If you know me,I’m a big fan of flavors ,the food is zero if there is not flavor to me.This dish speaks pepper and curry leaves and is nose watering spicy.I would seriously ask you to hold back if you don’t eat a lot of spice.
Preparation time :30 minutes
8 garlic cloves diced
1 teaspoon mustard seeds
4 teaspoons oil
2 sprigs curry leaves
1 tablespoon toor dal
1/2 teaspoon methi seeds
1/2 teaspoon fennel seeds
1 teaspoon cumin seeds
2 teaspoon peppercorns
8 red chili
6 eggs boiled(see procedure here)
1 onions medium diced
salt to taste
tamarind paste 1-1 1/2 teaspoon
2 teaspoons grated jaggery
1/ 4 teaspoon turmeric
1.Heat 2 teaspoons of oil in a pan and add red chilly, peppercorns, cumin seeds, fennel seeds, methi seeds, toor dal roast this for 4 minutes.
2.Add curry leaves and let splutter and switch off the flame and let it cool.
3. Transfer them into blender and make a powder.
4.Heat remaining oil in a pan add curry leaves and garlic and let it splutter,saute until garlic is very lightly browned.
5.Add onions ,salt and turmeric and saute until translucent.
6.Add the ground spice powder, add 2 cups of water and let cook for 3-4 minutes.
7.Add the tamarind paste, jaggery and cook for 5 more minutes.
8.Slice the eggs in half and add them to the sauce and baste them with the sauce(Basting means taking the sauce and pouring over the eggs repeatedly to infuse flavor) let it cook for 3 minutes and switch off the flame.
The flavor builds over time, give it 2-3 hours for the flavors to build well before serving.
Serve with Rice.
This recipe yields a spicy sauce,if you do not each spice reduce red chili and peppercorns to your taste.
You can also add yogurt or tomato to reduce the spice in the sauce.