Egg kulambu for rice recipes

Egg/Muttai Kuzambu

Egg/Muttai Kuzambu

To that, add the extracted pulp(coconut milk) and let it boil for sometime at this stage, you will get a nice aroma, here you should drop the broken egg one by one
Naatu Kozhi Kulambu / Village style Chicken Curry

Naatu Kozhi Kulambu / Village style Chicken Curry

All i could imagine when i feel hungry is the cup of this curry with a egg dosa, fulfills the day. The best combo while you make this village style chicken curry would be idly/dosa than having it with rice and thats the option for me and my bf too
Sides for Rice Recipes

Sides for Rice Recipes

Crispy Baked Eggplant. If you go for hot 'Kara Kulambu' or tangier 'Puli Kulambu' then vegetables cooked with lentils would be the best option, like kootu or poriyal
Kaaramani Kaara Kuzhambu

Kaaramani Kaara Kuzhambu

POur in the beans + veggie mixture into the boiling kulambu. , chopped** U may use drumstick, okra , egg plant, potato, raw banana, raw mango
20 Popular South Indian Recipes

20 Popular South Indian Recipes

Egg plants or brinjals are a rich source of iron, calcium and other essential minerals and vitamins that are integral for the body
Salmon Butter Fry

Salmon Butter Fry

Marinate the salmon fillets with all the above ingredients except egg and maida and keep aside for half an hour
Broken Egg curry

Broken Egg curry

Stir for a minute & add water to to it. Serve hot with Rice & rotis. when this Curry boils well to slight thick consistency, break the eggs & do not stir
Enna Kathirikai Kulambu

Enna Kathirikai Kulambu

If you use the baby eggplant it will be perfect. Yes, Ennai kathirikai kulambu is such a spicy and tasty curry served with hot white rice, pappad with the kulambu and rice will give you the perfect meal for the day
Eggplant/ Brinjal Curry - Ennai Kathirikai Kulambu

Eggplant/ Brinjal Curry - Ennai Kathirikai Kulambu

Oil for fry. Serve this with rice or roti. Eggplant/ Brinjal Curry - Ennai Kathirikai Kulambu . Tender eggplants are stuffed with the roasted masala mixture and shallow fried in oil to get it cooked and again it is simmered/cooked in masala tamarind gravy to get the traditional taste