Chettinadu dishes are very famous for it’s spiciness and aroma. I like the egg to be cooked along with the gray rather than boiling and adding it separately to the gravy.

Chettinad Muttai Kuzhambu / Egg Curry

Chettinad Muttai Kuzhambu / Egg Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Egg – 3 nos
  • Oil – 1 tsp
  • Mustard – ½ tsp
  • Curry Leaves – 1 strand
  • Big Onion – 1 ( Medium )
  • Tomato – 1
  • Salt – to taste
  • coriander Leaves – 2 stks
  • Annapurna Kurma Masala – 1 tsp ( Optional )
  • Red Chili Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Garam Masala – ¼ tsp
  • Pepper Powder – ¼ tsp
Grind – Paste 1 :
  • Big Onion – ¼
  • Ginger – 1 inch
  • Garlic – 5 pods
  • Green Chili – 2
Grind – Paste 2 :
  • Coconut – 3 tbsp
  • Fennel Seeds – ½ tsp
  • Cumin Seed – ½ tsp
  • Poppy Seed / Kas Kas – ¼ tsp
  • Cashew nut – 5 no
Instructions
PREP:
  1. Chop onion, tomato and keep it ready. Grind the Paste 1 to coarse and Paste 2 to a very soft pastes.
COOKING:
  1. In a pan add oil, mustard. When mustard splutters add the curry leaves and chopped onion. Fry for 1 min. Add the paste 1 and fry till the raw smell leaves. Approximately around 4-5 min in the medium flame. Add the chopped tomato and fry for 2 min.
  2. Add red chili powder, coriander powder, pepper powder and garam masala and fry for 30 sec. Add the Paste 2 and add 1 cup of water, salt and wait till it starts boiling. Then break the first egg and add directly to the boiling curry. Let it cook for 5 min. Add the next egg and repeat the above step till you add 3 eggs. After all eggs are cooked add coriander leaves and switch off the flame.
TIPS:
  1. Eggs can be cooked separately and added at the end.
  2. Adding raw egg to the curry gives extra taste to the curry.
  3. Give a break of 5 minutes in between while adding eggs. This helps the egg to cook as a solid piece else kurma would be mashed up.Also You would smell the raw egg taste.
Notes
Serve with white rice, chapathi and dosa