Poondu Muttai Kuzhambu with Ghee Rice

Instructions

1. 1

   Prepare Eggs and Tamarind Extract

   • Place eggs in a saucepan, cover with water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
   • Drain the hot water and immediately place the eggs in a bowl of cold water to stop the cooking process. Once cool, peel the eggs.
   • Using a small knife, make 2-3 shallow slits on each boiled egg. This is crucial for the eggs to absorb the gravy's flavor. Set aside.
   • Soak the tamarind ball in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly with your fingers to extract all the juice. Strain the liquid through a fine-mesh sieve, discarding the solids. Set the tamarind extract aside.
2. 2

   Roast and Grind the Masala Paste

   • In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies.
   • Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly darkened. Do not let them burn.
   • Add the grated coconut to the pan and continue to roast for another 1-2 minutes until the coconut is golden brown and aromatic.
   • Remove the mixture from the heat and allow it to cool down completely.
   • Transfer the cooled spices to a blender or mixie jar. Add about 1/4 cup of water and grind to a very smooth, thick paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding.
3. 3

   Sauté the Kuzhambu Base

   • Heat the gingelly oil in a heavy-bottomed pan or clay pot (kadai) over medium heat. The oil should be hot but not smoking.
   • Add the mustard seeds. Once they begin to splutter, add the fenugreek seeds and curry leaves. Sauté for about 30 seconds until the curry leaves are crisp.
   • Add the whole peeled garlic cloves and sauté for 3-4 minutes until they turn a light golden color. This mellows their pungent flavor.
   • Add the sambar onions and cook for 5-6 minutes, stirring occasionally, until they become soft and translucent.
   • Add the chopped tomatoes and a pinch of salt. Cook for 4-5 minutes until the tomatoes break down and become soft and mushy.
4. 4

   Simmer the Kuzhambu

   • Add the turmeric powder and the ground masala paste to the pan. Sauté for 3-4 minutes, stirring constantly, until the raw smell of the masala disappears and you see oil separating from the edges of the paste.
   • Pour in the prepared tamarind extract, 1.5 cups of water, and the remaining salt. Stir everything together well.
   • Bring the gravy to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. The gravy will thicken, and the raw smell of tamarind will dissipate.
   • Gently slide the slit boiled eggs into the simmering kuzhambu. Stir gently to coat the eggs.
   • Continue to simmer, uncovered, for another 5 minutes. This allows the eggs to absorb the spicy and tangy flavors of the gravy.
   • Turn off the heat. Let the kuzhambu rest for at least 15-20 minutes before serving to allow the flavors to meld and deepen.
5. 5

   Serve

   • Serve the Poondu Muttai Kuzhambu hot with steamed rice, idli, or dosa. A side of crispy appalam (papad) complements it perfectly.