Egg Curry,Muttai Kuzhambu

Egg Curry,Chettinad Muttai kuzhambu:

Normally boiled Egg is added in the thick gravy, it does not give you much taste of egg in the gravy, The method followed in this recipe gives nice taste of Egg in the gravy, and taste of gravy observed by the Egg .

Egg curry
Egg curry

Ingredients:

Egg -5 nos 4 boiled and one to add directly in the gravy. Boiled egg make a slit on both the sides.( top and bottom)

slit on the boiled Egg
Slit on the boiled Egg

Onion -1chopped Garlic 7 pods chopped

Garlic- 7 pods chopped

7- pods chopped

pods chopped

Onion ,Garlic chopped
Onion ,Garlic chopped

Tomato-2 (1 chopped 1 for grinding) Sambar masala powder -1 heap tsp Turmeric powder-1/4 tsp Salt-11/2 tsp Curry leaves 1twig

Sambar masala powder -1 heap tsp Turmeric powder-1/4 tsp Salt-11/2 tsp Curry leaves 1twig

Turmeric powder-1/4 tsp Salt-11/2 tsp Curry leaves 1twig

Salt-11/2 tsp Curry leaves 1twig

Curry leaves- 1twig

Tamarind extract, small lemon sized tamarind

Tamarind juice
Tamarind juice

For Seasoning :

Oil-1tbsp Fennel seeds-1/2tsp Cumin seeds-1/2 tsp Methi seeds-1/4tsp

Fennel seeds-1/2tsp Cumin seeds-1/2 tsp Methi seeds-1/4tsp

Cumin seeds-1/2 tsp Methi seeds-1/4tsp

Methi seeds-1/4tsp

Grinding: This is optional without adding this grinding paste also can be prepared. If you don’t prefer skip this step.

Cumin Seeds-1tsp, Coconut-1tbsp, Chilli paste-1tsp, Tomato -1 small. Grind all in to smooth paste.

 

For Grinding
For Grinding

Method to prepare:

Heat heavy bottom kadai add 1 tbsp of oil then season with all the ingredients given above  for seasoning. Add curry leaves, onion, garlic and saute for 2 minutes Add tomato ,turmeric powder, salt and sambar masala powder.

tomato and masala while sautéing
Tomato and Masala while sautéing

Add 2 cups of Water and tamarind extract allow it to boil for 5 minutes, Add ground paste let it boil in high flame for 5 minutes and low flame for 2 minutes .

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Now simmer the flame, Break an egg, drop it in the gravy slowly and care fully, allow it to get cooked in the slow flame do not stir or shake. This gives the taste of egg in curry.

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After 3 minutes add the boiled Eggs and boil for 5 more minutes. Switch off the flame and transfer to the serving bowl. You can see the boiled eggs and directly cooked egg are almost alike. Serve with hot rice.

After 3 minutes add the boiled Eggs and boil for 5 more minutes. Switch off the flame and transfer to the serving bowl. You can see the boiled eggs and directly cooked egg are almost alike. Serve with hot rice.

After 3 minutes add the boiled Eggs and boil for 5 more minutes. Switch off the flame and transfer to the serving bowl. You can see the boiled eggs and directly cooked egg are almost alike. Serve with hot rice.

Tips: Boil rice with half measure of water and half measure of coconut milk tastes great with this egg curry.

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