Prepared well in Tiruppattur, Piranmalai, singampunari, Melur, Kalaiyar kovil, Kallal areas.
Ingredients:
- Egg: 4 to 6
- Small onion: 200gm
- Ginger: A small piece
- Garlic: 4 to 5
- Tomato: 1
- Mustard (kaduku/rai) + husked black gram (uluntham paruppu/Urad dal): 1/2 tsp
- Curry leaves: a few
- Chili powder: 1 tsp
- Coriander powder: 1 tbsp
- Chicken masala: 2 tbsp
- Turmeric powder: 1/4 tsp
- Edible oil: as required
- Salt: as required
Method of preparation:
- Boil the eggs.
- Slightly make a long narrow cut on each hard boiled egg.
- Remove the shells.
- Peel and coarse grind small onions.
- Grind ginger and garlic to make paste.
- Cut tomatoes into small pieces.
- Heat oil in a pan.
- Add mustard and black gram. Let them splutter.
- Add curry leaves, ginger garlic paste and fry for a while.
- Add onions and fry till light brown.
- Add tomatoes and fry till soft.
- Add chili powder, coriander powder, chicken masala and turmeric powder and fry till the raw smell goes off.
- Add salt and required water.
- Add the eggs.
- Allow for boiling and remove from flame.
- Serve hot.
