Egg Puli Munchi with Pundi Gatti

Instructions

1. 1

   Prepare Eggs and Tamarind Pulp

   • Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes to hard-boil.
   • Immediately transfer the boiled eggs to an ice bath to stop the cooking process. Once cool, peel them carefully.
   • Make 2-3 shallow, lengthwise slits on each egg. This helps them absorb the gravy. Set aside.
   • While the eggs cook, soak the tamarind ball in 1 cup of warm water for 15 minutes. Squeeze well to extract a thick pulp, then strain and discard the solids. Set the tamarind water aside.
2. 2

   Dry Roast the Spices

   • In a small, dry pan over medium-low heat, add coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
   • Toast for 2-3 minutes, stirring constantly, until they release a rich aroma. Be careful not to burn them.
   • Remove the spices from the pan and allow them to cool completely.
3. 3

   Grind the Masala Paste

   • In a high-speed blender, combine the cooled roasted spices, soaked and drained red chilies, grated coconut, the small roughly chopped onion, garlic cloves, ginger, and turmeric powder.
   • Pour in the prepared tamarind water and grind everything to a very smooth, fine paste. Add a splash of extra water if needed to facilitate grinding.
4. 4

   Cook the Curry Base

   • Heat 3 tablespoons of coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped medium onion and 10-12 curry leaves. Sauté for 6-8 minutes until the onions are soft and golden brown.
   • Add the ground masala paste to the pan. Stir well and cook for 8-10 minutes, stirring frequently, until the raw aroma disappears and you see oil separating from the edges of the masala.
5. 5

   Simmer the Curry

   • Pour in 1.5 cups of water, salt to taste, and the optional jaggery powder. Stir thoroughly to combine.
   • Bring the curry to a gentle boil, then reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken.
   • Gently slide the slit boiled eggs into the simmering gravy. Spoon some gravy over them and continue to simmer for another 3-4 minutes.
6. 6

   Prepare Tempering and Serve

   • In a small tempering pan (tadka pan), heat the remaining 1 tablespoon of coconut oil over medium-high heat.
   • Add the mustard seeds and let them splutter completely.
   • Add the remaining curry leaves and fry for a few seconds until crisp.
   • Pour this hot tempering over the egg curry. Gently stir it in. Let the curry rest for at least 10 minutes before serving hot with neer dosa, sannas, or steamed rice.