Monday, January 25, 2016

Chamadumpa Egg Pulusu / Arbi Egg Curry / Taro Root Egg Curry

Today's recipe is the one which I learned from my MIL. It's a tangy and sweet simi gravy curry which is made with boiled eggs, taro root, tamarind pulp and jaggery.  Simple and delicious curry which is made with in 30 minutes. This recipe goes to the 2nd day of BM 60 under the theme "Family recipes."  



Ingredients:

Chamadumpalu  / Arbi 1/2 pound
Eggs 4
Tamrind pulp 3 spoon
Onions chopped 1/2 cup
Green chillies 2
Curry leaves 4
Haldi 1/4 spoon
Chili powder 1 spoon
Sugar or Jaggery 1 spoon
Salt to taste
Oil 1/2 cup
Mustard seeds 1/2 spoon
Cilantro 1/2 cup chopped


Preparation:



Boil egg and remove shells.
Mark 2 or 3 slits  on eggs so that they wont popup when u cook.
Peal the skin of chamadumpalu  / Arbi and cut into small pieces.
In a pan heat oil and add mustard seeds.
When they crackle add onions, slit green chilies and curry leaves.
Saute for 2 minutes and add haldi and arbi  pieces.
Stir for few minutes and add Boiled eggs.
Now add chili powder, sugar, tamarind pulp, jaggery  and 1 cup water.
Cook on medium with lid on till the pieces are soften.
You can even presser cook for 1 whistle.
Remove and Garnish with cilantro.
Serve with steamed rice.



Check to see what my fellow bloggers are cooking for BM 60.

7 comments:

Priya Suresh said...

Never cooked Arbi and egg this way, very interesting curry to give a try.

Sapana Behl said...

Never heard of this combo but it sure does looks tasty.

Srividhya Gopalakrishnan said...

unique combo.. arbi and egg. cool

Pavani N said...

What a lip smackingly delicious dish Sushma. Will have to try this out some time.

vaishali sabnani said...

The combo sounds unique , though we don't use eggs , i am sure others would try it.

Nisha Sundar said...

Egg and arbi!! A unique combination. Spicy and tasty!

Chef Mireille said...

taro root and egg - what an interesting combo