Take a pan, add 2 tsp oil. Add mustard seeds and once it splutters, add chopped onions, garlic and a little turmeric powder. Once the onions and garlic are sautéed and tomatoes. Then add chili powder as needed. Get the tamarind extract out from a very small lemon sized ball (adjust according to your taste). Add the tamarind juice and allow it to boil. Then break the eggs carefully and drop it inside the boiling liquid.
Take a little bit of coconut and grind and get the milk out of it and add it along with the tamarind, to get the kuzhambu thick in consistency.
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