Egg sambar/motte saru Recipe

Cooking Directions

• STEP 1.Boil the eggs until they are hard-boiled. Peel and set aside.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions, green chilies, and ginger-garlic paste. Saute until the onions turn golden brown.
• STEP 4.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and sambar powder. Mix well.
• STEP 6.Add tamarind pulp, cooked lentils, and salt. Mix everything together.
• STEP 7.Add water as needed to adjust the consistency of the sambar.
• STEP 8.Bring the sambar to a boil and simmer for 10-15 minutes to allow the flavors to blend.
• STEP 9.Add the boiled eggs and gently mix them into the sambar.
• STEP 10.Garnish with fresh coriander leaves and serve hot with steamed rice or idli.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less chili powder.
• To enhance the flavor, you can also add a pinch of asafoetida (hing) while tempering the spices.
• If you prefer a thicker consistency, you can mash some of the cooked lentils before adding them to the sambar.

Storage and Serving

• Leftover egg sambar can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sambar on the stovetop or in the microwave before serving.
• Serve the egg sambar hot with steamed rice, idli, dosa, or any South Indian bread of your choice.