Muttai Kuzhambu / Egg Curry

Ingredients:
Hard boiled eggs - 4 ( peeled and cut in half lengthwise)
Small Onion -1 ( chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 1 tsp

Mustard seeds - 1 tsp

Turmeric powder - 1 tsp

Green chillies - 2 nos

Curry leaves - few

Oil - 2 tbsp

Salt to taste.
For the paste:
Small onion 15 nos or large onions - 1 ( cut into medium size )

Red chillies - 3 nos

Fennel seeds (sombu ) - 1 tsp

Poppy seeds - 1 tsp

Cumin seeds ( seerakam ) - 1/2 tsp

Pepper corns (milaku ) -1/2 tsp

Curry leaves - few

Cinnamon - 1 no

Split roasted gram ( pottu kadalai ) - 1 tsp.

Coconut - 2 tbsp ( grated )

Corriander powder -3 tbsp.

In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Method:

• In a pan heat 1 tbsp of oil add mustard seeds after pop ups add onion, green chillis and curry leaves and saute till brown.
• Now add ginger garlic paste fry 1 minute.
• Add tomato and fry 1 minute.
• Now add the ground paste to the the pan and Pour about 1/2 cup of water to make it more gravy-like.
• Let this cook for about 5 minutes on medium-high heat.
• Gently put the halved boiled eggs in the sauce.
• Simmer the eggs in the sauce for 10 minutes.
• Sprinkle chopped corriander leaves on top.Serve with idly and Rice.