Muttai Kuzhambu / Egg gravy


There are different methods to make egg gravy. In this recipe I have used boiled eggs. This gravy is a simple egg gravy that goes perfect for rice.

Egg gravy

Ingredients:
  • Eggs -3
  • Onion - 1 (chopped)
  • Curry leaves - 4 or 5 leaves
  • Mustard seeds (for seasoning)
  • Oil
  • Salt to taste
  To Grind:
  • Onion - 1 (chopped)
  • Red chillies - 4
  • Tomato - 1 1/2 (chopped)
  • Coriander powder - 1 tbsp
  • Grated Coconut - 1/3 cup
Pour Oil in a pan, roast red chillies,onions. Saute till onions are translucent , add tomatoes and saute until the tomatoes are soft. Turn off flame, add coriander powder and mix well. Cool the above roasted ingredients and grind them with grated coconut.
 

Method:
  1. Boil the eggs. Break open and remove the shell and cut the eggs into two halves and set aside.
  2. Heat oil in a pan, add mustard seeds. Once the mustard seeds splutter, add curry leaves.
  3. Now add onions and saute till the onions become translucent.
  4. Add the grounded paste (paste containing onion , tomato and coconut) and stir well. 
  5. Add salt , 1/2 cup water and allow to boil with a closed lid for 10 minutes. (Adjust water according to the thickness you need)
  6. Now add the boiled eggs and give a stir. Allow to boil for 5 more minutes.
  7. Tasty egg gravy is ready.

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