Kaaro Kozhambu (with boiled egg)
This is the standard preparation for the normal kaaro kozhambu that mummy does i.e., kathrika, vendakka, shyamkazhang, plain kaaro kozhambu etc...
Below preparation is for a serving of about 3-5 people.
1) Cut one big onion into small chops
2) Cut one big tomato into small chops
3) Peel 15-20 cloves of garlic
4) In a kadai heat 1 to 1 ½ big tbspns of oil
5) Put 1 tbspn of methi seeds and fry it till it starts spurting
6) Immediately add mustard of about 1 tbspn and curry leaves of a few leaves into the kadai along with a couple of pinches of asafoetida
7) While stirring slowly add in the onions, garlic and tomato into the kadai along with chopped coriander of some generous amount
8) Continue stirring till the mixture starts becoming a pale-brown to brown colour
9) Once done, put it into a pressure cooker with about a cup of plain water along
10) Next prepare tamarind pulp with about a ‘lemon-ball-sized’ tamarind mixed with warm water of about 1 to 1 ½ cups
11) Drain the pulp cleanly into the pressure cooker
12) Add ¼ teaspn of turmeric into the cooker along 2.5 to 3 tblspn of chilly powder and little amount of rock salt for taste
13) Wash 4-5 eggs so the raw egg’s shell outside is clean and immerse it into the cooker concoction
14) You can mildly mix the entire cooker by lifting it and shaking the contents within so that the chilly powder nicely mixes with the water
15) Close the lid and keep the cooker in a normal to high flame and wait for the first whistle
16) After the whistle you can open out the cooker and remove the eggs from it, take about a ¼ cup of water and wash the outer shell back into the cup so that you can pour it back into the cooker
17) Break open the shells and midly slice the egg and put it back into the cooker so that the kozhambu can enter into the egg
18) Based on the water content present in the cooker (whether you want the kozhambu watery or less watery) you can start allowing it to boil (without the lid) till the water slowly clears
19) Nothing else is required to be done, the kozhambu is now ready.
This is the standard preparation for the normal kaaro kozhambu that mummy does i.e., kathrika, vendakka, shyamkazhang, plain kaaro kozhambu etc...
Below preparation is for a serving of about 3-5 people.
1) Cut one big onion into small chops
2) Cut one big tomato into small chops
3) Peel 15-20 cloves of garlic
4) In a kadai heat 1 to 1 ½ big tbspns of oil
5) Put 1 tbspn of methi seeds and fry it till it starts spurting
6) Immediately add mustard of about 1 tbspn and curry leaves of a few leaves into the kadai along with a couple of pinches of asafoetida
7) While stirring slowly add in the onions, garlic and tomato into the kadai along with chopped coriander of some generous amount
8) Continue stirring till the mixture starts becoming a pale-brown to brown colour
9) Once done, put it into a pressure cooker with about a cup of plain water along
10) Next prepare tamarind pulp with about a ‘lemon-ball-sized’ tamarind mixed with warm water of about 1 to 1 ½ cups
11) Drain the pulp cleanly into the pressure cooker
12) Add ¼ teaspn of turmeric into the cooker along 2.5 to 3 tblspn of chilly powder and little amount of rock salt for taste
13) Wash 4-5 eggs so the raw egg’s shell outside is clean and immerse it into the cooker concoction
14) You can mildly mix the entire cooker by lifting it and shaking the contents within so that the chilly powder nicely mixes with the water
15) Close the lid and keep the cooker in a normal to high flame and wait for the first whistle
16) After the whistle you can open out the cooker and remove the eggs from it, take about a ¼ cup of water and wash the outer shell back into the cup so that you can pour it back into the cooker
17) Break open the shells and midly slice the egg and put it back into the cooker so that the kozhambu can enter into the egg
18) Based on the water content present in the cooker (whether you want the kozhambu watery or less watery) you can start allowing it to boil (without the lid) till the water slowly clears
19) Nothing else is required to be done, the kozhambu is now ready.
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