Spiced Egg Kuzhambu (Tamil Nadu-Style Gravy)

Name: Spiced Egg Kuzhambu (Tamil Nadu-Style Gravy)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: Indian
Ingredients: 0.5 tsp Black Peppercorns; 3 tbsp Cooking Oil; 2 whole Diced Tomatoes; 8 whole Eggs; 0.5 tsp Fennel Seed; 0.25 cup Fresh Cilantro; 1 tbsp Fresh Ginger; 6 whole Garlic; 0.5 tsp Ground Coriander; 0.5 tsp Ground Cumin; 0.5 tsp Ground Turmeric; 0.25 cup Jaggery; 1 tsp Red Pepper Flakes; 1 pinch Salt; 0.5 tsp Tamarind Paste; 0.25 cup Unsweetened Shredded Coconut; 1 cup Water; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Indian 🇮🇳 Gluten-Free Vegetarian 🥦Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Spiced Egg Kuzhambu (Tamil Nadu-Style Gravy) balances tangy tamarind with a subtle sweetness from jaggery, creating a robust, peppery sauce that clings to tender boiled eggs. Aromatic fennel, cumin, and black pepper bloom in oil alongside onion, tomato, garlic, and ginger for a layered, comforting heat. Serve it hot with steamed rice or soft dosas for a satisfying dinner.

Prep20 mins
Cook40 mins
Serves8
DifficultyMedium

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

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

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

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

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

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

Garnish with the cilantro leaves to serve.