Jul 23, 2009

Eggy Onion Curry

  • Onion - 1 Big
  • Broken Urad Dhal - 1/4 cup
  • Dry Red Chillies - 3
  • Tamarind paste - 1/2 tsp
  • Salt to taste.
  • Oil
  • Curry Leaves
  • Turmeric pdr - 1/4 tsp
  • Frozen Peas - 1/2 cup
  • Boiled eggs - 2 ( or as req)

In a pan, add oil. When oil is hot add mustard seeds + curry leaves + finely chopped onion. Once the onion changes color add lil turmeric pdr. Switch off the flame and set aside to cool.
In the same pan, add a tsp of oil, urad dhal + red chillies and curry leaves. Saute till the dhal changes color and then switch off the flame. Once cool, grind it well. Add salt, tamarind paste and the sauteed onion mixture and grind well to an almost smooth paste.
To the pan, add some oil + ground onion paste + frozen peas and saute it well. Cook really well. The more you cook, the more the taste. Juz couple of minutes before you switch off the flame, stir in the already boiled slit eggs to the curry.
Goes excellent with dosa, idli, roti and poori. Also this is a best option to take when you travel. You can skip the egg if u want to in this recipe.


  1. Thanks for dropping by... You have a lovely site too...
    I am kind of like you - I cook because I had to...


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