Egg curry/ Muttai kuzhambu

Chettinad cuisine is famous for non veg dishes. I love their egg curry! They have different varieties of egg curry and it is simply delicious and flavourful. I'm blogging just one of those chettinad egg curry here. This curry (muttai kuzhambu) goes well with plain rice, pulao, Biriyani or even for idli, dosa. 

Ingredients

Egg Curry

• Boiled eggs - 4
• Onion - 1 large
• Tomato - 1 medium
• Green chillies - 3
• Ginger - 1 inch piece chopped
• Garlic - 7- 10 cloves chopped
• Coriander leaves - 4 stems
• Fennel seeds - 1 pinch
• Mustard - 1 teaspoon
• Curry leaves - 1 sprig
• Oil - 2 teaspoons  

To grind

• Coconut - 4- 5 teaspoons
• Fennel seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Cashew nuts - 8 nos or Poppy seeds ( khas khas) - 1 teaspoon

Spice powders

• Red chilli or sambar powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Turmeric powder - 1/4th spoon

Preparation

• Boil eggs, cut it into pieces and set it aside. Grind the items under to grind and keep it aside too.
• Take frying pan, pour oil and temper with mustard, fennel seeds, green chillies and curry leaves. Add chopped onions, ginger, garlic and fry until it turns light brown.
• Once it is done add the chopped tomatoes and let it cook until it is mushy. Now add all the items under "spice powders" and cook for a minute. Don't let it get burnt. Pour 2 small cups of water and let it boil for 5-6 minutes on medium flame.
• Boil until the water quantity reduces a little and the oil floats up. Now add the coconut paste along with 1 small cup water. Add the required salt and let it boil for another 5 minutes. The gravy will start to thicken. 
• Finally add the boiled eggs, garnish with coriander leaves and serve.

Source : Solai Achi