Egg Curry

முட்டை குழம்பு (Egg Curry)

Egg curry is my hubby’s favorite recipe. He always ask me to prepare like my mother-in-law and this time I got the exact taste. Here I only used mild spices and homemade masala. Additionally I toss the hard cooked egg with masala, so that the eggs soaked with spices up-to deep inside.

Ingredients for Egg Curry

Hard cooked eggs/ Boiled eggs – 6
Small onion – 10 (chopped)
Tomato – 1
Coconut – 1/2 cup (chopped)
Fennel seeds – 1/4 tsp
Sesame oil – 1 + 2 tbs
Mustard seeds & urad dal – 1/4 tsp
Cumin seeds – 1/4 tsp
Curry leaves – 1 spring
Turmeric powder – 1/4 tsp
Masala – 1 tbs
Chilli powder – 1 tbs
Salt as needed

Direction

Prepare Eggs

Boil the eggs and remove the shells.
Slit the eggs four sides.
Heat oil in a pan and add masala & salt.
Mix the spices and well.
Keep the flame as medium and add the eggs.
Toss the eggs with the masala until the eggs well coated with spices.

Prepare coconut paste

Grind coconut and fennel seeds into fine paste.

Prepare Curry

Heat 2 tbs oil in a wok or a pot and add mustard seeds & urad dal, cumin seeds.
After the seeds cracked add curry leaves.
Once leaves pops, add the chopped onion and stir well.
After onion changes into golden brown, add chopped tomatoes.
Stir well until the tomatoes cooked into mushy.
Now add the turmeric powder, masala powder, chilli powder and salt.
Mix well and cook for 3-5 minutes in low flame.
Now, add the ground coconut paste.
Pour little water and stir well.
Allow the curry to boil, when you see bubbles, add all the spiced eggs.
Mix well then cover the wok and keep the flame full for 5 minutes.
Turn the flame into low and allow the gravy to emit oil for about 5 minutes.

Egg kuzhambu / முட்டை குழம்பு ready.
Serve this kulambu with rice, dosa or chappathi.