Tamil Nadu Egg Curry in Tamarind-Coconut Sauce

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A classic Tamil Nadu egg curry where hard-boiled eggs are simmered in a tangy tamarind-coconut gravy fragrant with curry leaves and freshly roasted spices. Serve hot with steamed rice, idli, or dosa for a comforting everyday meal.

Nutrition Facts

Per serving (estimated)

• 315 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 13 gCarbs
• 3 gFiber
• 5 gSugar
• 14 gProtein
• 620 mgSodium
• 380 mgPotassium
• 70 mgCalcium
• 3 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the eggs and base

• 6 large eggs
• 1 medium red onion, finely chopped
• 1 medium tomato, finely chopped
• 2 tablespoons sesame oil or coconut oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1 sprig fresh curry leaves
• 1/4 teaspoon asafoetida powder
• 1 teaspoon kosher salt, or to taste

For the roasted spice paste

• 1/4 cup grated fresh coconut
• 8 small shallots, peeled
• 4 dried red chilies, stems removed
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon black peppercorns
• 4 garlic cloves
• 1 inch fresh ginger, peeled and sliced
• 2 tablespoons water

For the tamarind gravy

• 2 tablespoons tamarind paste
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon kosher salt, or to taste
• 1 cup hot water
• 2 tablespoons chopped fresh cilantro, for garnish

Directions

1. Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Once boiling, cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath, peel, and set aside.
2. While the eggs cook, dry-roast the coconut, shallots, dried chilies, coriander seeds, cumin seeds, fennel seeds, and peppercorns in a small skillet over medium heat for 3 to 4 minutes until fragrant and lightly browned. Transfer to a blender with the garlic, ginger, and 2 tablespoons water, and blend into a smooth paste.
3. Heat the oil in a heavy-bottomed pot over medium heat. Add the mustard seeds and let them pop, about 30 seconds. Add the fenugreek seeds, curry leaves, and asafoetida, and sauté for 15 seconds until aromatic.
4. Add the chopped onion and cook for 5 to 6 minutes until softened and lightly golden. Stir in the tomato and cook for 3 minutes until broken down and the oil begins to separate at the edges.
5. Stir in the prepared spice paste, Kashmiri chili powder, turmeric, and salt. Cook for 3 to 4 minutes, stirring often, until the paste darkens slightly and smells deeply roasted.
6. Whisk the tamarind paste into 1 cup hot water and pour it into the pot. Bring to a gentle simmer and cook for 8 to 10 minutes until the gravy thickens and the raw tamarind smell mellows.
7. Score each peeled egg twice with a sharp knife (optional, for better sauce absorption) and lower them into the simmering gravy. Spoon the sauce over the eggs and simmer for 4 to 5 minutes to heat through.
8. Taste and adjust salt and tang. Garnish with fresh cilantro and serve hot with steamed rice, idli, or dosa.

Cook’s Notes

• For a richer, thicker gravy, increase the fresh coconut to 1/3 cup or simmer the curry uncovered for an extra 5 minutes.
• Adjust the dried red chilies and chili powder to taste; Kashmiri chili powder gives color without overwhelming heat.
• Score the boiled eggs lightly before adding so the tangy gravy soaks into the whites.
• A small piece of jaggery (about 1 teaspoon) can be added at the end to balance the sourness if the tamarind is very sharp.
• The roasted spice paste can be made a day ahead and refrigerated to save time on busy weeknights.

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