Egg/Muttai Kuzhambu

Ingredients:

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

Salt

Water

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.