Sunday, February 21, 2010

Egg curry / Muttai kuzhampu

It is a delicious gravy, served with rice, puri, chappati, purotta, etc.

Prepared well in Tiruppattur, Piranmalai, singampunari, Melur, Kalaiyar kovil, Kallal areas.


  • Egg: 4 to 6
  • Small onion: 200gm
  • Ginger: A small piece
  • Garlic: 4 to 5
  • Tomato: 1
  • Mustard (kaduku/rai) + husked black gram (uluntham paruppu/Urad dal): 1/2 tsp
  • Curry leaves: a few
  • Chili powder: 1 tsp
  • Coriander powder: 1 tbsp
  • Chicken masala: 2 tbsp
  • Turmeric powder: 1/4 tsp
  • Edible oil: as required
  • Salt: as required

Method of preparation:

  • Boil the eggs.
  • Slightly make a long narrow cut on each hard boiled egg.
  • Remove the shells.
  • Peel and coarse grind small onions.
  • Grind ginger and garlic to make paste.
  • Cut tomatoes into small pieces.
  • Heat oil in a pan.
  • Add mustard and black gram. Let them splutter.
  • Add curry leaves, ginger garlic paste and fry for a while.
  • Add onions and fry till light brown.
  • Add tomatoes and fry till soft.
  • Add chili powder, coriander powder, chicken masala and turmeric powder and fry till the raw smell goes off.
  • Add salt and required water.
  • Add the eggs.
  • Allow for boiling and remove from flame.
  • Serve hot.

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