(Muttai means Egg and Kuzhambu or kulambu means gravy).
A touching novel (I can't remember the title) explains like this while describing a lower middle class Indian family...In India Sundays are the family days and we can smell great flavors in air through almost all the chimneys in the street. A poor mother in that novel tries to make something special for their Sunday lunch and finally fixed a tasty meal within their budget. She tells like this....'Dry fish curry can be equated to the real fish curry and muttai kuzhambu for chicken curry' what a lovely thought ..right! Happiness is purely a choice and we get what we choose !!!! Some stories like this leave a permanent mark in our hearts .....
Muttai kuzhambu is always my first choice whenever I run out of ideas or time or chicken:)
Egg curry can be prepared in numerous ways. I know many who prefer hard boiled egg curry along with biryani. That would be very attractive and easy to serve as well. I will post mine soon.
But here is another method called the Poached egg curry or 'udachi oothina muttai kulambu' (Tamil).The raw eggs are simply poured into the boiling curry and cooked in that flavorful masala . This will arouse more flavor because of the great combination of egg and masala.
This is my mom's favorite version.
Ingredients:
Egg - 3
Onion - 1
tomato - 2
oil - 2 tbsp
fennel (sombu) - 1 tsp
salt - to taste
Turmeric - a pinch
To fry and grind:
channa dhal - 1 tbsp
coriander seed - 2 tbsp
cumin - 1/2 tsp
cashews - 5 (optional)
dry red chilly - 6
black pepper - 10 numbers
cinnamon - 1 inch
cloves (kirambu) - 4
cardamom - 2
fennel seed (sombu) - 1 tsp
shredded coconut - 1/4 cup
To grind:
cilantro - 3 stems
mint leaf - a handful
ginger - 1 inch
garlic - 3 pearls
Method:
Slice the onion into small pieces. Chop the tomato finely keep aside.
Grind the ginger, garlic , cilantro and mint together.
Heat a tsp oil in a wok and fry all the items given above except coconut.
Grind them to a fine paste.
Heat 2 tbsp oil in a wok and add the fennel seed.
Now goes the chopped onion. Fry till it becomes tender.
Add ginger garlic paste and saute till raw smell vanishes.
Then add the chopped tomato and fry till oil oozes out.
Grind the items given and add it to the fried items in wok.
Add salt and let it boil for five minutes.
Then reduce flame. Carefully break and pour the eggs one by one without overlapping one another into the hot curry.
The eggs should not touch one another. Do not stir after this stage , till eggs are cooked.
Now close the vessel and reduce flame to minimum.
Let it remain there for 10 minutes. Switch off after the egg gets completely cooked.
Muttai kuzhambu is ready!
Serving suggestions:
Serve with rice / roti.
Today I prepared cabbage peas poriyal as side dish along with hot rice to go with this spicy egg curry.
Note:
we can add hard boiled eggs or omelet also instead of poaching.
