Spicy Egg Sambar

Yes you read right! But of course it’s not sambar in its true spirit but a rather flavorful, spicy and yummy medley of masala, egg and gravy that makes ones tastebuds say “thank you!” For the meal!

Recipe courtesy: my uncle Antony (after all, some of the best chefs in the world are men!)


Egg- 1
Onion (chopped)- 2 large
Tomato (chopped)- 2 large
Ginger (chopped)- 1/4th tsp
Garlic (chopped)- 1/4th tsp
Green chilli (sliced)- 1
Coconut (grated)- half
Chilli powder- 1/2 tsp
Coriander powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/4th
Pepper powder- 1/4th
Cornflour-1/2 tsp
Oil- for sautéeing
Salt- as per taste
Coriander leaves- a bunch
Curry leaves- a fewp


– Prepare the 1st and 2nd milk of the coconut and keep aside.

РIn a pan, add oil, saut̩ the ginger, garlic, green chilli and onions till the onions caramalize.

– Add the tomatoes and cook until the tomato softens and melts.

– Add in the masalas and cook thoroughly.

– Add in the cornflour mixed with a little warm water

(Tip: for thicker sauces and gravies, cornflour is the way to go!)

-Once this mixture is cooked evenly, add the 1st milk of the coconut and wait for the oil to appear on the surface.

– Once the oil makes its appearance, add the second milk and bring to a boil.

– Once the gravy begins to boil, crack the egg into it and turn off the stove.

(Tip: egg albumin is extremely heat sensitive. A continuous supply of heat would overcook the egg. The gravy on its own has enough heat to cook the egg to perfection)

(Tip: craking the egg into the gravy rather than adding in a beaten mixture ensures that the threads of the egg are long and thick while stirring)

– Using a wooden spatula slowly stir the egg into the gravy. Slow stirring should result in long and thick threads of egg white and yolk through the gravy.

– Garnish with a handful of chopped coriander leaves and some curry leaves.

– Give the curry one final stir and serve hot with fresh chapatis, bread or rice. Enjoy!

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