Looking for something to do with those leftover hardboiled eggs you have laying around after Easter? Try this awesome South Indian recipe I stumbled across–it only requires an onion, a tomato, a can of tomato sauce, some garlic, and a variety of pretty standard Indian spices. It’s called Egg Kulambu, and it filled my kitchen with the most delightful smells as it simmered away on the stove. I used roughly twice as much tomato sauce as the recipe called for (and reduced the amount of water accordingly) because I didn’t want half a can of tomato sauce sitting around. I actually like the way it made the sauce a bit thicker. This dish would be excellent served over rice or with some naan, although I actually ended up eating it like soup with some toast on the side.
Be forewarned – this dish does pack a powerful punch, so if you’re sensitive to spicy foods, you may want to cut back on the cayenne a bit. But if you, like me, have been searching for a South Indian recipe that doesn’t hold back on the spices, go for it!
But you may want to have a glass of milk handy, just in case.
Egg Kulambu by Alamelu Vairavan
P.S. A note about hard boiling eggs: I usually use this method from Simply Recipes, and I’ve never overcooked my eggs with it. But I still spend the whole time standing over the pot, worrying if they’re going to come out right. If anyone has any foolproof tips, leave them in the comments!
The Rice Always Boils Over 