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Friday, March 5, 2010

Egg/Muttai Kuzhambu


5 Eggs
1/2 Yellow onion (chopped)
2 1/2 Tomatoes on the vine (chopped)
1/2 cup grated Coconut
5-6 Pearl onions
1tbsp ginger-garlic paste

1/4tsp Turmeric powder
1 1/2tbsp Chilli powder
2tbsp Coriander powder
1/2tbsp Cumin powder

1/2tsp Mustard seeds
1/2tsp Urad dal
1tsp Cumin seeds
1tsp Fennel seeds
3 Cloves
1 Cinnamon stick
4tbsp Sesame oil
How to:
  • Grind the coconut and pearl onions to a fine paste with little water.
  • In a sauce pan, heat sesame oil, add mustard seeds, when they crackle, add urad dal, cumin seeds, fennel seeds, cloves and cinnamon stick.
  • Now add chopped onion along with salt and saute. You can also add curry leaves at this time.
  • When onion starts browning, add ginger-garlic paste and saute until the raw smell disappears.
  • Now add chopped tomatoes and cook till its mashed completely.
  • Then add all the powders and cook for 2 mins.
  • Add the ground coconut mixture and mix well and cook with 3 cups of water along with salt.
  • Once it comes to the right consistency, break 2 eggs and scramble it into the gravy. (This way you get egg in every bite.)
  • Check and adjust the salt at this time and mix well.
  • Now carefully break the remaining eggs and pour it in the gravy one at a time and cook without disturbing the eggs in a low flame. (If you don't want the eggs in all your bites, you can also boil the eggs, halve it and drop it in once the gravy thickens.)
  • Cook till the eggs are cooked and the oil separates and garnish with cilantro.
Serve with steamed rice or dosa or chapathi.
Believe me, you will keep asking for more.

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