Egg Kulambu
Kulambu is a spicy stew from Tamil, India. The main flavors are from tamarind and jaggery (palm sugar). This is a delicious kulambu using boiled eggs. You can easily use fish or crab instead of the eggs.
Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch.
Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain.
Run cold water over the eggs to cool completely; peel.
Cut 4 slits into each of the eggs.
Roast the fennel seeds cumin seeds and peppercorns in a small skillet over medium heat until very fragrant; grind into powder.
Set aside.
Heat the oil in a large skillet or kadhai over medium heat.
Stir the turmeric into the oil.
Quickly fry the eggs in the hot oil on all sides about 2 minutes.
Remove and set aside.