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Friday, 22 February 2013

Chettinad Muttai Kuzhambu/ Egg gravy


Chettinad Muttai Kuzhambu/ Egg gravy


In Chettinad, Muttai Kuzhamvu is a special gravy with wonderful flavour, yet very simple and easy to make.

Ingredients:


Boiled Eggs – 5 (according to necessity)

Sliced Shallots/Small Onions – 10

Garlic Pods with skin, edges trimmed – 6

(If using Nattupoondu, which is available in Indian Stores, Little India, as well as Mustafa Centre – can use 10 to 12)

Sliced Tomato – 1

Tamarind Juice – ¼ cup

Sambhar Powder – 2 tsp.

Coriander Powder - 2 tsp.

Baba’s or less spicy variety chilli powder – 1 to 2 tsp.

Boiled Eggs




Soaked Tamarind





Slightly pounded Garlic pods with skin


Tempering:

Kadugu/Mustard seed – ¼ tsp.

Sombu/Saunf/Fennel Seeds – ½ tsp.

Vendhayam/ Fenugreek seeds/Methi seeds – ½ tsp.

Perungayam/Hing/Asafoetida – ¼ tsp.

Curry Leaves – few

Oil – 1 tbsp.

Tips Tips Tips…

To get a wonderful flavour from garlic, my mother adds garlic little later and not while frying

onion and tomato, she pounds the garlic slightly in a mortar and pestle, with skin on. When

the gravy gets cooked, the aroma of garlic will fill the entire house.

Slit the eggs slightly on both sides, so that the eggs will be able to absorb the gravy.

Soak the masala powders in water for about 10 minutes, so that it gets blended very well.


Soaked masala powders

freshly pounded garlic adds wonderful flavour


Method:

In a kadai, pour oil, add mustard seeds, fennel seeds, fenugreek seeds, Asafoetida and

Curry leaves.  Add onion, sauté for 2 minutes; add tomato and sauté for another 2 minutes. 

Combine masala mixture, salt and tamarind juice. Now toss in the pounded garlic

pods, cook for about 10 minutes, until the gravy gets rid of raw flavour.  Now add eggs,

simmer for few more minutes. Switch off and garnish with fresh Coriander leaves.


Simmering, to absorb the flavour



Flavourful, spicy Muttai kuzhambu/Egg Gravy is ready to be served with hot rice. Kids will

love it, I can guarantee. If you want to make it less spicy, reduce the chilli powder and add

more coriander and/or cumin powder.


 
Muttai Kuzhambu/Egg gravy!
 





With Brown Rice!









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