Category: Kuzhambu Varieties
Preparation Time: 10 mins
Cooking Time: 25-30 mins
Servings: 3-4 Servings
Ingredients:
Method:
Preparation Time: 10 mins
Cooking Time: 25-30 mins
Servings: 3-4 Servings
 |
| Udaitha Muttai Kuzhambu! |
- Eggs - 4-5 nos
- Sesame Oil - 1 tbsp
- Mustard Seeds - 1/2 tsp
- Urad Dhal - 1 tsp
- Curry leaves - few
- Red chiily, broken - 1 no
- Salt - to taste
- Water - as required
- Coriander leaves - for garnishing
- Oil - 1 tsp
- Small Onions - 8-10 nos
- Garlic - 4-5 cloves
- Ginger - a small piece
- Tomato, chopped - 1 no
- Fennel seeds - 1 tsp
- Cinnamon - a small stick
- Cloves - 3 nos
- Poppy seeds - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Curry Masala Powder (Home made) - 1 tbsp*
- Fresh Coconut - 1/2 cup
Method:
- Heat 1 tsp of oil in a pan, add small onions followed by garlic and ginger, saute for few mins
- Add the roughly chopped tomatoes and saute for another few mins till the tomato gets well sauted and raw smell goes off
- Once the tomato gets cooked, reduce the flame to low and add cinnamon, cloves, fennel seeds, poppy seeds and saute for a min. Then add Curry Masala powder, turmeric powder and give a quick mix and switch off
- Allow the mixture to cool down and then grind with fresh coconut into a paste
- Heat Sesame oil in a pan, once it gets hot add the mustard seeds, followed by Urad dhal, Curry leaves, red chilly and fry till dhal turns golden brown
- Add the ground paste and saute for 1-2 mins
- Add required water and salt; allow to boil for around 6-7 mins in medium flame
- Break an egg into a laddle or small bowl (this is just to check the quality of the eggs) and slowly add it to the Kuzhambu. Repeat the same for all the eggs
- Make sure not to mix at this stage; reduce the flame to low and cook covered for 10 mins
- By this time, the egg will get completely cooked; swiych off and garnish with coriander leaves
- This goes well with Plain rice, Idly & Dosai
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