This is one of my favorite Kuzhambu which is prepared by egg drop method. Eggs are poached in a tangy gravy and served with hot rice. Personally, I don't prefer any side dish for this kuzhambu as it contains eggs in it.
2 Bay leaves
1/2 tsp Saunf
2 Big Onion, finely chopped
2 Medium Sized tomato, finely chopped
2 Green chillies, Slitted
Lemon sized Tamarind ( soak it with 1 cup water and extract the juice )1 1/2 Tsp chilli powder
3 Tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
2 tbsp oil
Heat oil in a pan and add Bay leaves followed by Saunf.
Add the chopped onions and green chillies.
Saute till the onions turns translucent and add the chopped tomatoes.
Saute well till the tomatoes turns soft.
Add Turmeric powder followed by Chilli powder, Coriander powder and Salt.
Fry till the raw smell goes off and add half cup of water.
Cover and cook it for 3-4 minutes or till it turns like gravy.
Now add the Tamarind extract and adjust salt.
Add half cup water and cook it for 5 minutes in a medium flame or till the raw smell of tamarind goes off.
Now simmer the flame, slowly break one egg and drop it in the kuzhambu.
Like wise, follow the same procedure for remaining eggs.
Cover and cook it till the eggs gets cooked in a lower flame.
Garnish with curry leaves and remove from the flame.
Serve with hot rice.