This is a popular Chettinad style Egg Curry (Muttai Kuzhambu). Typically served with hot rice, it can also be served as a side dish with idli, dosa or chapati.
Ingredients
Eggs - 6 to 8
Sambar Onions (Shallots) - 200 gms, chopped
Green Chillies - 4 to 5, chopped
Tomatoes - 4 to 5, chopped
Ginger Garlic Paste - 1 tblsp
Black Pepper Powder - 1 tsp
Coriander Powder - 3 to 4 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 2 tsp
Saunf - 1 tsp
Cumin Seeds - 1 tsp
Coriander Leaves - handful
Oil as required
Salt as per taste
Method
- Boil the eggs, peel the shells and keep aside.
- Heat oil in a pan over medium flame.
- Fry the cumin seeds, saunf and sambar onions for a minute.
- Add the green chillies, tomatoes and ginger garlic paste.
- Stir well and saute for 2 to 3 minutes or until golden.
- Add turmeric powder, coriander powder, red chilli powder and salt.
- Stir well.
- Pour enough water and bring to a boil.
- Add the eggs and stir gently.
- Simmer and bring to a gentle boil.
- Garnish with coriander leaves.
- Serve hot.
Courtesy: www.awesomecuisine.com
