This khuzhambu is one of the easiest n tasty gravy to make. You can make this gravy with either Tur Dhal or Moong Dhal. Using moong Dhal gives you a very mushy consistency. For making this I prefer to Use Tur Dhal. You can also add vegetables like potato, carrots, beans, Bottle  gourd, Broad beans etc., etc., instead of egg. This is little bland n goes perfect with Aliyar Sambal, Prawn fry etc., etc.,
Sending this to CWS- Pepper guest hosted by Padma event by Priya



You need:
Tur Dhal                         1/2cup
Onion( chopped)            3/4cup
Tomato( chopped)          1nos
Thick Coconut Milk        1cup
Egg                                 3nos
Jeera powder                  1/2tbsp
Pepper powder               1tsp
Turmeric powder             1/2tsp
Green Chilli                     2nos
Coriander leaves              to garnish

To Temper:
Oil                                  1tbsp
Mustard Seeds                1/2tsp
Fennel Seeds                   1/2tsp
Dry Red Chilli                  2nos
Curry Leaves                   few
Garlic( sliced)                  3cloves

Preparation:
Cook the Tur Dhal till soft, mash them n add 1 cup water.
Heat the oil n add the ingredients under To Temper in order, fry them for a minute.
Add onions, fry till they turn translucent, add the tomatoes, green chilli, cook till they turn soft. Add the dhal,
Jeera, pepper, turmeric powder, salt, coconut milk and enough water to make a gravy.
When the gavy starts to boil break the eggs one by one, cook in simmer till the gravy thickens a litttle n the eggs get cooked.
Always check the seasoning before adding the egg, never swirl the gravy once the egg is added.
garnish with coriander leaves.

Serve hot with Boiled rice

Bake parotta. does the name seem odd to you? well its a simple version of fried parotta, which is very easy and simple to make. You can have it with any gravy but today I made this capsicum and chiken gravy which is a no onion and no garlic gravy. When you bored of making the same chappati or parotta for gravy do try this recipe. This combo goes directly to Pari's Combo Event.



Bake Parotta:

You need:
All purpose flour                300gms
Large Egg                          1nos
Coconut milk
Salt
Baking powder                  a small pinch
Oil to fry



Preparation:
Beat the egg well. In a big bowl put the flour, egg, salt and baking powder. Knead the dough with coconut milk. This recipe requires about 3/4 of teacup coconut milk.
Knead well into a soft dough. Divide into 10 equal parts. If you want to make smaller parottas divide tinto 15 parts. Apply oil on it  and allow to rest for an hour or so.
On a flat plate take a piece of dough and thinly roll it out. Apply little oil and fold it like a n envelope.
Again roll it out and deep fry.
Serve with gravy.


Capsicum and Chicken Gravy:

You need:
Chicken pieces                     1/2kg
Capsicum                              1/2nos
Coconut                                3tbsp
Cashew                                 4nos
Almond                                 4nos
Tomato( medium)                  1nos
Ginger paste                           1tbsp
Clove                                     2nos
Cardamom                             2nos
Cinnamon                               1 small piece
Chilli powder                          3/4tsp
Coriander powder                  2 1/2tsp
Jeera powder                         1 1/2 tsp
Turmeric powder                    1/2tsp
Pepper powder                       3/4tsp
Salt
Oil                                          2tbsp.



Preparation:
Chop the tomato and capsicum. Grind the coconut, cashew, almond, coriander powder, jeera powder, turmeric powder to a smooth paste.
Heat oil in a kadai. Add clove, cinnamon and cardamom. When it splutters add the capsicum and ginger paste and fry well. Add tomato and chilli powder and fry till oil seperates.
Add the chicken pieces add 1/2 cup water and cook. Now add the ground paste and bring the gravy to a boil. Add enough water according to the consistency you want and cook in sim till the chicken is cooked well and oil floats on top.

Serve hot!