Variety Egg Curry and Rasam

This recipe has been a staple in my house for as long as I remember. I don't know who made it for the very first time but my people in my own extended family don't know how to make it. This is a variation of hard boiled egg curry but I like this curry better than the hard boiled version
          And to go with it I made a simple rasam. There are a million versions of this rasam but this one I am giving here is again my house recipe

Variety Egg Curry (Simple egg curry with a variation)

Amazing egg curry

Ingredients:

1. 6 eggs
2. 1 large red onion chopped fine
3. 2 green chillies slit
4. 1/2 teaspoon each of ginger-garlic paste, salt, chilly powder, turmeric
5. 1 cup water
6. Cilantro for Garnishing
7. 2 tablespoons oil

In a pressure cooker (else use a pan with a tight fitting lid) heat the oil and fry the onions till they become golden brown. Add green chillies and ginger-garlic paste and fry for 2-3 minutes. Add salt, chilly powder and turmeric and stir to combine. Add water and reduce the heat. carefully break the eggs over the dish, slide the onions and make space for the egg and drop it into the pan or the pressure cooker. Add all the eggs 1 inch apart. Close the pressure cooker and cook for 2 whistles or cover the pan and cook for 20 minutes on medium heat. DO NOT TOUCH THE CURRY. After the steam escapes, open the cooker garnish with cilantro and simmer till all the water escapes. Again don't touch the eggs. carefully dish the eggs onto a platter and serve with rice

Rasam (Tamarind juice with spices)

Rasam

Ingredients:

1. 1 lime sized tamarind
2. 4 cups of water
3. 1/2 teaspoon each of salt, coriander powder
4. 1/4 teaspoon each of turmeric, cumin, mustard seeds
5. 1 teaspoon sliced onions
6. Few curry leaves and 3 red chillies broken
7. 1 tablespoon oil
8. 1 teaspoon decicated coconut (optional)
9. Cilantro for garnishing

In a pan add the tamarind along with water, salt, turmeric and coriander powder and bring to a boil. Let it boil on medium heat for 10 minutes. In a pan heat the oil and fry the cumin and mustard seeds for a minute. Add red chillies and curry leaves and fry for 3-4 minutes. Cut the heat, add the coconut if using and stir for 1/2 a minute. Add this temepring to the tamarind water and bring to a boil. Boil again for 5 minutes, garnish with cilantro and serve