For a richer flavor, use coconut oil for cooking. Adjust the amount of red pepper to your preferred spice level. Serve hot with steamed rice, roti, or naan bread. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving. For a vegan version, substitute the eggs with firm tofu or vegetables like potatoes or cauliflower.
Egg Kulambu
-
PREP TIME20 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs
-
SERVING8 People
-
VIEWS9
Immerse yourself in the vibrant flavors of Tamil Nadu with this Egg Kulambu, a luscious and spicy stew where hard-boiled eggs meet the tangy embrace of tamarind and the subtle sweetness of jaggery. A culinary adventure awaits!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate13 g
-
Cholesterol163 mg
-
Fiber1 g
-
Protein6 g
-
Saturated Fat3 g
-
Sodium144 mg
-
Sugar10 g
-
Fat10 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepGently place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. (1 minute)
02
StepBring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 15 minutes. (16 minutes)
03
StepDrain the eggs and run under cold water until completely cooled. (5 minutes)
04
StepPeel the eggs carefully and make 4 shallow slits in each egg to allow the flavors to penetrate. (5 minutes)
05
StepIn a small, dry skillet, toast the fennel seeds, cumin seeds, and peppercorns over medium heat until fragrant, about 2-3 minutes. (3 minutes)
06
StepGrind the toasted spices to a fine powder using a spice grinder or mortar and pestle. Set aside. (2 minutes)
07
StepHeat the oil in a large skillet or kadhai over medium heat. Stir in the turmeric powder. (1 minute)
08
StepCarefully fry the eggs in the hot oil until lightly golden on all sides, about 2 minutes. Remove the eggs and set aside. (3 minutes)
09
StepAdd the sliced onions to the skillet and cook until softened and golden brown, about 5-7 minutes. (7 minutes)
10
StepAdd the minced ginger and garlic and cook for another minute until fragrant. (1 minute)
11
StepStir in the chopped tomatoes and cook until they soften and break down, about 5 minutes. (5 minutes)
12
StepIncorporate the ground spice mixture, ground red pepper, and ground coriander. Cook for 1-2 minutes, stirring constantly. (2 minutes)
13
StepPour in the water, then add the shredded coconut, jaggery, tamarind paste, and salt. Bring to a boil, then reduce heat and simmer until the gravy thickens slightly, about 5 minutes. (6 minutes)
14
StepGently add the fried eggs to the kulambu. Reduce heat to low and simmer for another 10 minutes, allowing the eggs to absorb the flavors of the gravy. (10 minutes)
15
StepIf the gravy becomes too thick, adjust the consistency with a little extra water. (1 minute)
16
StepGarnish generously with fresh cilantro leaves before serving. (1 minute)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Dalton Bogisich
Jun 29, 2025This recipe is so easy to follow, and the flavors are incredible.
Verner Roberts
Jun 29, 2025I used curry powder instead of ground coriander since I didn't have it, still delicious!
Greg West
Jun 28, 2025I added a can of coconut milk for extra creaminess. Delicious!
Horacio Feil
Jun 28, 2025I found it a bit too spicy for my kids, so I reduced the chili powder by half.
Abigale Oreilly
Jun 27, 2025The spice blend is what really makes this dish. Don't skip roasting them!
Jorge Donnelly
Jun 26, 2025Made this for a potluck, and it was a huge hit! Everyone wanted the recipe.
Meagan Howell
Jun 26, 2025My family loved this! It's a new favorite in our house.
Dusty Jacobi
Jun 24, 2025This was fantastic! I used brown sugar instead of jaggery, and it still turned out great.
Ally Carter
Jun 24, 2025Great recipe! I served it with basmati rice and it was perfect.