Egg Balls Gravy


    eggsFor the balls:

  • Small onions-3/4 cup
  • Green chillies-3
  • Shredded coconut- ½ cup
  • Fennel seeds- 1 tsp
  • Cumin seeds- ¼ tsp
  • Gram dal- 1 tbsp
  • Poppy seeds- 1 tsp
  • Eggs- 4
  • For gravy:

  • Onions-2 [chopped finely]
  • Tomatoes [chopped] – 1 cup
  • Green chillies-3
  • Curry leaves- a handful
  • Chilli powder- 1 tbsp
  • Pepper powder- 1/2 tsp
  • Cumin powder- 1/2 tsp
  • Coriander powder- 3 tbsp
  • Tamarind- a gooseberry size
  • Shredded coconut- 1/2 cup
  • Oil- 4 tbsp
  • Turmeric powder- 1 tsp
  • Salt to taste


  • Beat the eggs well. Grind all the ingredients for the balls and add the paste to the beaten eggs.
  • Add enough salt and mix well. Heat a paniyara kal and pour 1/2 sp of oil in every kuzhi. Pour the mixture to the 3/4th of the kuzhi.
  • Like this, fill all the kuzhis and cook them like paniyarams. Take them away.
  • Soak the tamarind in enough water for 1 hour and then extract its thick juice.
  • Extract thick milk and then thin milk from the shredded coconut.
  • Heat a kadai and pour the oil. When the oil becomes hot add the chopped onion and fry well to golden brown colour.
  • Then add the tomatoes with the turmeric powder, slit green chillies and the curry leaves.
  • Fry them until the oil floats on the surface and the tomatoes are mashed well.
  • Add all the powers and fry for a few seconds. Then pour the tamarind juice and the light milk with enough salt.
  • Let it simmer for a few minutes. Then add all the balls and let it simmer for a few seconds.
  • Now pour the thick milk.
  • Mix well. Put off the fire and pour in a serving dish.