Recipe of Favorite EGG CURRY / UDAICHU OOTHINA MUTTAI KULAMBU

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The ingredients needed to make EGG CURRY / UDAICHU OOTHINA MUTTAI KULAMBU:

1. Take 3 Eggs
2. Prepare 1/2 Onion ,Chopped
3. Get 1/2 inch Cinnamon
4. Prepare Few Kalpasi
5. Get 1/2 tsp Fennel
6. Get Few curry leaves
7. Make ready As required Peanut/groundnut oil
8. Prepare 1/2 tsp Chilli powder
9. Get 2 spoons Kulambu powder
10. Make ready 1/4 tsp Turmeric powder
11. Prepare 1/4 tsp Garam Masala
12. Prepare To Saute and grind
13. Make ready 10 Shallots
14. Prepare 1 Tomato, medium sized
15. Make ready 1/2 Inch Ginger
16. Prepare 5 pods Garlic
17. Prepare 1/2 tsp Pepper
18. Make ready 1/4 inch Cinnamon
19. Take Few Kalpasi / Black Stone Flower
20. Take To Grind mixture
21. Get 1/4 cup Grated coconut
22. Make ready 6 Cashew nuts
23. Make ready 1/4 teaspoon Fennel

I like the egg to be cooked along with the gray rather than boiling and adding it separately to the gravy. Chettinad Muttai Kuzhambu / Egg Curry. Then break the first egg and add directly to the boiling curry. Egg kulambu/ kuzhambu is very commonly made and it suits rice as well as for tiffin items like idli/dosa.

Instructions to make EGG CURRY / UDAICHU OOTHINA MUTTAI KULAMBU:

1. Saute all the ingredients in oil under 'to saute and grind'– until raw smell goes. ( Shallots, Tomatoes, Ginger, Garlic,pepper, cinnamon and kalpasi. - Grind to smooth paste. - In the same kadai add oil and fry cinnamon, kalpasi, fennal.
2. Add the onions and curry leaves and fry till it is transparent. - Add the ground onion tomato masala and cook for a minute. - Add chilli powder, kulambu powder, Garam masala and turmeric powder. - Saute, until oil separates from the masala. - Then add water to the gravy consistency.
3. Let it boil for 5 mins, then simmer the flame. - Grind coconut, cashew and fennel to a creamy paste. - Add the coconut mixture to the gravy. - Once it starts bubbling from the corners add required salt. - Add the eggs directly to the gravy/kulambu. - Don’t add all eggs together, add one at a time; here and there in the gravy and not in the center. - Let the gravy simmer for 10 mins with lid covered. - Don’t stir after adding the eggs.
4. Now the gravy is ready add curry leaves and coriander leaves and serve hot with a dish of your choice.

Then break the first egg and add directly to the boiling curry. Egg kulambu/ kuzhambu is very commonly made and it suits rice as well as for tiffin items like idli/dosa. Born and brought up in tamilnadu, i have always had an inclined favor for tamilnadu recipes. this muttai kuzhambu/kulambu is simple curry imitating the nonveg tamil curry except for few changes in spices. Muttai Kulambu (Sri Lankan Egg Curry). Muttai Kulambu is a flavorful everyday Tamil curry.

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