Scrambled Egg Curry

Ingredients

• Eggs - 4
• Onion - 1 medium size chopped
• Tomato – 2 chopped
• Green chillies - 2
• Garlic finely chopped - 4
• Tamarind juice - to taste
• Chilli powder - 1/2 tbsp
• Coriander powder - 2 tbsp
• Turmeric powder - 1/4 tbsp
• Coconut paste - 2 tbsp
• Mustard seeds - 1/4 tsp
• Black gram - 1/4 tsp
• Curry leaves - 8-10 leaves
• Oil - 2tbsp
• Salt – to taste

Method

1. Heat a pan and add oil and splutter mustard seeds and black gram.
2. Add curry leaves and garlic cloves and fry till garlic turns brown.
3. Add chopped onions and sauté till they turn golden brown.
4. Then saute the tomatoes and green chillies.
5. Add turmeric powder, coriander powder, chilli powder and stir for few min.
6. Add half cup of water to the mixture and let it cook.
7. Add the coconut paste to the boiling mixture. Mix it well and add salt to taste.
8. Add the tamarind juice and allow it to cook.
9. As the gravy begins to thicken and starts boiling, reduce the flame.
10. Break the eggs into the gravy. Do not stir.
11. Simmer the flame, close the pan and let the eggs cook in the gravy.
12. Make sure the eggs don’t burn or get stuck to the pan.
13. Do not stir and scramble the eggs too much.
14. Garnish with coriander leaves.

Chettinad Egg Curry (Muttai Kuzhambu)

INGREDIANTS

• Boiled egg-4
• big onion chopped-1
• Tomato-1
• Chopped ginger-1 teaspoon
• 10 pods Chopped garlic
• Chilli powder or sambar powder-1 teaspoon
• Corriander powder-1 table spoon
• Garam masala powder-1 teaspoon

For grinding

• Coconut-2 to 3 table spoon
• Fennel seeds-1 teaspoon
• Cumin seed-1 teaspoon
• Cashewnut-8 or Kas Kas-1 teaspoon

How To Make Chettinad Egg Curry ( Muttai Kuzhambu)

1. Boil the eggs. Make a small split in the middle.
2. Grind the coconut paste.
3. Keep the kadai in the stove. In a teaspoon of oil season the curry with a teaspoon of fennel seed, a green chili and curry leaf.
4. Add the onion and garlic pieces and sauté well. Now add the chopped ginger pieces and sauté that too for few minutes.
5. Finally add the chopped tomatoes and sauté till the tomato pieces get cooked.
6. Now add the chili powder, garam masala and coriander powder. Mix well. Be careful that the powder doesn’t get burned.
7. Now add 2 cups of water and the salt needed. Keep the stove in medium flame and allow the curry to get cooked and reduce to ½ the quantity. Now mix the grounded coconut in a cup of water and add to the curry. Cook for 5 minutes. You will find the gravy thickening due to the cashews in the masala.
8. Now add the boiled egg into the curry and cook for 5 more minutes in medium fire. The tasty egg curry is ready and thanks to Solai's chettinadu recipes for this wonderful recipe.