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.

Ingredients:

• 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.