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.

Red Chili Chutney / Varamilagai Thuvaiyal

It is an easy to prepare Tamil home recipe, also called Milakai / Chilli / Lal mirchi / Lal mirch / tuvaial / thohaiyal / thovaiyal / thovial / thovaial.


Ingredients:

• Red chili (Varamilakai): 7
• Tomato (Thakkali): 2
• Onion (Vengayam): 1
• Tamarind (Puli / imli): A little (A small lemon sized ball)
• Curry leaves (Karuveppilai / kari veppilai / kari patha): About 10
• Mustard (Kadugu / Rai / Sarson): ½ tsp
• Black gram (Uluntham paruppu / uluththam paruppu / Urad dhal / dal): ¼ tsp
• Split chick peas (kadalai paruppu / Channa dal): 1 tsp
• Oil for frying: 1 table spoon
• Salt: As required
  
  

Method of preparation:

• Cut the onion.
• Cut the tomatoes.
• Heat 1 tsp of oil in a wok (iruppu chatti / tawa).
• Add split chick peas, curry leaves and red chilies.
• Wait for spluttering and add onion.
• Sauté well.
• Add the tomatoes.
• Continue sauté for a while.
• Add the tamarind ball and stir.
• Remove from flame.
• After cooling, finely grind all the ingredients with salt.
• Heat again 2 tsp of oil in a wok.
• Add mustard followed by black gram.
• Allow to splutter.
• Mix this with the chutney and transfer to a serving dish.
  

Tastes good with hot idli / idly, dosai / dosa, Puri, purotta / barotta / parantha, vellai paniyaram, kulipaniyaram, etc.