Dry Egg Roast

1. Red Onion - Sliced - 2
2. Whole Eggs - 3
3. Chilli Powder - 1/2 tsp
4. Pepper Powder - Pinch
5. Salt - as reqd
6. Coconut Oil - 2 -3 tsp
7. Curry Leaves - 2 stems

1. Hard Boil Eggs, Peel and the shell, and cut them into half and keep aside

2. In a pan add coconut oil. Add Sliced Onion, Chilli Powder, Pepper, salt, curry leaves

3. Saute Onions till golden brown

4. Add Sliced eggs, lower the flame and roast for 5 more minutes

Mambazha Pulissery - Ripe Mango Curry

Ripe Mango(Mambazham) - 1 or 2 no
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Salt - To taste
Jaggery - 1 or 2 piece

To Grind:
Green chillies - 1 no
Coconut(grated) - 1 cup
Cumin seeds(Jeerakam) - 1 tsp
FenuGreek(Uluva) - a pinch

Yoghurt/Curd - 1 cup

For Tempering
Coconut Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Red Chillies - 3-4 nos
Curry Leaves - 1 stem
Fenugreek(Uluva) seeds - a pinch

1) Peel the skin of mango and Cut the mango into pieces and boil in water along with turmeric, chilly powder and salt.

2) After the above mixture has boiled well and the mangoes seem to have been cooked; add the jaggery, and leave to boil again.

3) Add the grinded paste to boiling mango and stir continuously till it boils - for one minute - don't let it boil too long.

4) Remove from the fire.

5) Blend the yoghurt to make it smooth and add this to the mixture - After removing from the fire.

6) Heat oil in a pan.

7) Add mustard seeds and when they crackle, add red chillies and Fenugreek Seeds and curry leaves.

8) Add the above seasoning to the above mango curry and mix well.