If you dont know how to finish leftover egg whites after making a dessert or cake, am sure this gravy will definitely helps you to finish them as a fingerlicking dish.Actually after making a cake with eggs and egg yolks,i had some egg whites sitting in my fridge since a day. I planned to finish them in chocolate mousse but somehow i changed my mind and prepared this delicious tamarind gravy aka kuzhambu. This tangy gravy tastes fantabulous with rice and papads, they suits even more delicious with South Indian breakfast dishes like idlies and dosas.
Many peoples dont eat egg yolks but they love egg whites,some make egg drop like gravy or else hard boiled eggs gravy, for a change make this egg white cubes gravy am sure this will definitely tastes different and completely a new gravy from our usual kuzhambu.Needless to say tangy gravies tastes more delicious after a day, obviously this gravy also tastes fabulous the next day.Sending to Srivallis Side dish Mela.
5nos Egg whites
2cups Tamarind extract
1no Onions (diced)
2nos Tomatoes (chopped)
2nos Drumsticks (cut as medium sized pieces)
5nos Garlic cloves
1/4cup Gingelly oil
1/2tsp Mustard seeds
1tsp Fenugreek seeds
Few curry leaves
1tbsp Coriander powder
1/2tsp Pepper powder
1/2tsp Cumin powder
1tsp Chilly powder
Salt
Beat the egg white with a pinch of turmeric powder, transfer it to a grease vessel or bowl.
Steam cook it for 3-4minutes.
Take the steamed egg whites from the cooker and let it cool completely.
Cut them as cubes and keep aside.
Heat the gingelly oil, fry the mustard seeds, fenugreek seeds and curry leaves.
Add the diced onions,garlic cloves and chopped tomatoes and saute everything for few minutes until the shallots gets partially cooked..
Add the drumstick pieces and cook everything for few more minutes,until a nice aroma comes from.
Now add the tamarind extract with salt, coriander powder,pepper powder,cumin powder,chilly powder, cook in high flame for 5 minutes.
Add now the already steam cooked egg white cubes to cooking gravy, dont disturb it.
Cook the gravy until it turns thick and the oil gets separates..
Serve warm with hot steaming rice and papads...
Many peoples dont eat egg yolks but they love egg whites,some make egg drop like gravy or else hard boiled eggs gravy, for a change make this egg white cubes gravy am sure this will definitely tastes different and completely a new gravy from our usual kuzhambu.Needless to say tangy gravies tastes more delicious after a day, obviously this gravy also tastes fabulous the next day.Sending to Srivallis Side dish Mela.
5nos Egg whites
2cups Tamarind extract
1no Onions (diced)
2nos Tomatoes (chopped)
2nos Drumsticks (cut as medium sized pieces)
5nos Garlic cloves
1/4cup Gingelly oil
1/2tsp Mustard seeds
1tsp Fenugreek seeds
Few curry leaves
1tbsp Coriander powder
1/2tsp Pepper powder
1/2tsp Cumin powder
1tsp Chilly powder
Salt
Beat the egg white with a pinch of turmeric powder, transfer it to a grease vessel or bowl.
Steam cook it for 3-4minutes.
Take the steamed egg whites from the cooker and let it cool completely.
Cut them as cubes and keep aside.
Heat the gingelly oil, fry the mustard seeds, fenugreek seeds and curry leaves.
Add the diced onions,garlic cloves and chopped tomatoes and saute everything for few minutes until the shallots gets partially cooked..
Add the drumstick pieces and cook everything for few more minutes,until a nice aroma comes from.
Now add the tamarind extract with salt, coriander powder,pepper powder,cumin powder,chilly powder, cook in high flame for 5 minutes.
Add now the already steam cooked egg white cubes to cooking gravy, dont disturb it.
Cook the gravy until it turns thick and the oil gets separates..
Serve warm with hot steaming rice and papads...
0 comments:
Post a Comment