MUTTAI KULAMBU(Egg Curry)

MUTTAI KULAMBU

Ingredients:
4 hard boiled eggs
1 onion sliced
1 tomato chopped
3 green chillies, slit 4 and cut across
6 pips garlic smashed
½ tsp ginger crushed
1 sprig curry leaves
½ tsp fenugreek seeds
½ tsp aniseeds
1 tbs oil

2 tsp coriander powder
1 tsp chillie powder
¼ tsp turmeric powder
¼ tsp cumin powder
½ cup coconut milk (optional)

Little pepper powder
Little coriander leaves

Method:
Boil the eggs, de-shell and make some deep slits,
around the eggs. Do not break the eggs.

Heat oil in a wok, add in the fenugreek and aniseeds.
Let it splutter, add in the curry leaves, ginger and garlic.
Sauté well, add in onions, sauté till lightly brown.
Add in the tomatoes, green chillies, cook till mushy.

Now add in the chillie, coriander, turmeric, and cumin
powders. Stir well, cook for a minute.
Add 2 cups of water, and the coconut milk and salt.
Let it come to a slow boil.

The oil should separate in the kulambu.
Add in the pepper powder, the eggs.
Let it boil and slowly for few minutes.
Remove and garnish with the coriander leaves.

Note:
I forgot to say how my granny cooks the muttai kulambu.
She will add finely chopped onions and green chillies.
Also little salt and pepper powder to 2 beaten eggs.
She will also add 1 tsp of plain flour to the mixture.
Then she will make thick omlette with the mixture.
cut them up into 3 inch squares.

Then she will make the kulambu very very watery.
The same way that I have given.
Lastly she will add in the egg and remove.
The kulambu has to be watery, because when you put in
the egg omeltte they will absorb most of the gravy.
The soaked eggs will be soft and yummy to eat.


One more method is that, when the kulambu is fully cooked.
She will simmer the kulambu, then she will break one whole egg into the gravy. Do not distrub, let it fully cook.
If your pot is big you can break about 2 to 3 eggs.
Other wise, when i egg is fully cooked, remove gently to a plate and break the other egg.
This too will be very nice.