Egg Drop Kuzhambu

Instructions

1. 1

   Prepare the tamarind and coconut paste

   • Soak the tamarind in 1.5 cups of warm water for 15 minutes. Squeeze the pulp well to extract all the juice, then strain and discard the solids.
   • In a blender, combine the grated coconut, fennel seeds, and cumin seeds. Add a little water and grind to a very smooth paste. Set aside.
2. 2

   Sauté the base for the kuzhambu

   • Heat gingelly oil in a wide pan or kadai over medium heat.
   • Add mustard seeds and let them splutter. Add the urad dal and fenugreek seeds and fry for 30 seconds until the dal is golden.
   • Add the curry leaves and hing, and sauté for a few seconds.
   • Add the chopped onions and cook until they turn golden brown, about 5-7 minutes.
   • Add the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes.
   • Stir in the sambar powder, turmeric powder, and red chili powder. Sauté for 1 minute until the raw smell of the spices disappears.
3. 3

   Simmer the kuzhambu