Spiced Egg Kuzhambu (Tamil Nadu-Style Gravy)

1. 1

   Place the eggs in a single layer in a saucepan and add enough water to cover them by 1 inch. Cover the pan and bring the water to a boil; remove from the heat and let the eggs sit in the hot water for 15 minutes; drain.

2. 2

   Run cold water over the eggs to cool completely; peel them. Cut 4 slits into each egg.

3. 3

   Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind to a powder. Set aside.

4. 4

   Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.

5. 5

   Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft.

6. 6

   Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook for another 1 to 2 minutes.

7. 7

   Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes.

8. 8

   Reduce the heat to medium-low; add the eggs and let simmer for another 10 minutes. If the gravy is too thick, thin it with a little water.

9. 9

   Garnish with the cilantro leaves to serve.

• Calories 265.79 kcal Moderate
• Protein 7.27 g Moderate
• Carbs 30.4 g Moderate
• Total Fat 10.96 g Moderate
• Saturated Fat 3.11 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 175.01 mg High
• Sodium 296.28 mg Moderate
• Fiber 2.03 g Low Source
• Sugar 10.2 g High
• Added Sugar 5.59 g Moderate
• Calcium 356.34 mg Good Source
• Iron 1.79 mg Low Source
• Potassium 195.74 mg Low Source
• Vitamin A 97.5 mcg_rae Moderate
• Vitamin C 39.04 mg Good Source
• Vitamin D 3.0 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅