Recipe Highlights
Best side dish for Chapatti and rice.

Ingredients	Cooking Time : 45 Mins
Eggs – 3 to 4 (Boiled) Onion – 2 Tomato – 1 1/2 Turmeric powder – 1/4 teaspoon Gingergarlic paste – 1 teaspoon Redchilli – 1/2 teaspoon Coriander powder – 1/2 teaspoon Cumin powder – 1/4 teaspoon Salt – to taste Water – as needed Coriander leaves and mint leaves	To Grind Coconut  -  2 teaspoon Cinnamon stick - 1 Cloves – 2 to 3 Fennel seeds – 1/2 teaspoon

Method
Step :1 Chop onion and tomato.Heat oil in a pan add onion and saute it with little salt.When it comes to transparent add ginger garlic paste and saute it till the raw smell goes off.
Step 2: Add turmeric powder and saute it for a minute then add tomatoes.Saute this  till  get smash consistency.Add chilli powder,coriander powder and cumin powder and saute it for few minutes. Then add some chopped coriander leaves and mint and saute it for a minute.
Step 3: Switch off the flame and let it cool down for some minutes.Grind them in to fine paste. Heat the pan and add the grinded paste with  water.
Step 4: Grind the ingredients given above in the column and add it with the masala.
Step 5: Slit the eggs vertically till the bottom edge. Don’t completely cut them.Then put them in to the gravy. Let it boil for 5 in a low flame.finally add coriander leaves and salt.
Egg gravy is now ready to serve.

                                                     Velaicurry is one of the dish which one used along with rice across Tirunelveli side.It is similar to fish kolambu in taste.
Ingredients

• Small onions – 4 to 6
• Tomato – 1 (Big size)
• Drumstick – 1
• Drumstick leaves – few(optional)
• Brinjal – 2
• Tamarind – golf ball size
• Salt as per taste

To Grind

• Red chilies – 8 to 10
• Scrubbed Coconut – half of a coconut
• cumin seed – 1 tsp
• Small onions - 7 to 9

To Temper

• oil- 1 tsp
• fenugreek seed – 1/2 tsp
• Mustard seeds – 1 tsp
• curry leaves few

Method
1.Soak tamarind in a cup of water for half an hour.In the mean time grind the things mentioned below ‘To Grind’ like a paste.

2.Remove the peel of onion.Chop brinjal,drumstick in lengthwise.

3.Heat oil in a pan.Add onions first,then all the vegetables one by one.Saute it for few seconds.Then extract the tamarind water and add into it.

4.Add drumstick leaves into it.Allow to boil till the raw smell goes out.Adjust the water level.
5.When all vegetables are well cooked,Add the ground paste.Allow to boil only for five minutes.Add sufficient salt into it.

6.Switch off the flame.Heat oil in a pan.Add fenugreek seeds,mustard seeds.When it spluttered,add curry leaves.
7.Add the tempered things to the kolambu.
8.Velaicurry is ready to serve.
 
Note:
1.Donot boil this kolambu for a long time after adding coconut.
2.Check the consistency of the kolambu is not too watery.Then taste will be spoiled.

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