| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
For paste:
- ½ grated coconut
- ½ inch Cinnamon
- 6 cloves
- ½ inch ginger
- 10-12 garlic cloves
- 2 onions diced medium
- 2 Tomatoes diced medium
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ¼ tsp turmeric
Ingredients
For paste:
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Instructions
- Grind all the paste ingredients into a smooth paste and set it aside. In a wok, heat oil on a low flame and add the onion. Sauté for about a minute and add the ground paste along with enough water and bring to a boil. Increase the flame to medium and cook for about 15-20 minutes.
- Add salt as per taste and reduce the flame to low. Now, coming to our unique way of cooking eggs - break the eggs and gently drop them into the sambar on different sides such that no egg overlaps the other. Add Kasuri methi and boil for about 5-10 minutes.
- Serve hot with rice or chapati.
Recipe Notes
Recipe Tips Do not stir or mix the sambar after adding the eggs, as they will scramble. Let them cook fully and only then stir the curry. Share your version of this recipe Have you tried making Egg Sambar at home? Share your experience with us. Frequently Asked Questions Can I add boiled eggs instead of directly breaking the eggs in the curry? Yes. You can add chopped hard-boiled eggs in the sambar too. What can I add if Kasuri methi isn’t available? You can add fenugreek powder or seeds if Kasuri methi isn’t available.