EGG CURRY / UDAICHU OOTHINA MUTTAI KULAMBU

Name: EGG CURRY / UDAICHU OOTHINA MUTTAI KULAMBU
Cuisine: Indian
Ingredients: 3 Eggs; 1/2 Onion ,Chopped; 1/2 inch Cinnamon; Few Kalpasi; 1/2 tsp Fennel; Few curry leaves; As required Peanut/groundnut oil; 1/2 tsp Chilli powder; 2 spoons Kulambu powder; 1/4 tsp Turmeric powder; 1/4 tsp Garam Masala; To Saute and grind; 10 Shallots; 1 Tomato, medium sized; 1/2 Inch Ginger; 5 pods Garlic; 1/2 tsp Pepper; 1/4 inch Cinnamon; Few Kalpasi / Black Stone Flower; To Grind mixture; 1/4 cup Grated coconut; 6 Cashew nuts; 1/4 teaspoon Fennel

shanmuga priya Shakthi @cook_19722251

#chefdeena
Egg Kulambu – This one is called as Udaichu oothina Muttai kulambu , the eggs are dropped in boiling gravy and it gets cooked in the masala gravy like the poached egg. I use the homemade kulambu powder for this gravy, this can be altered with coriander powder and little more chilli powder. This egg kulambu has unique taste and goes well with Rice, Dosa, Appam and chappathi.

shanmuga priya Shakthi @cook_19722251

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Ingredients

3Eggs
1/2 Onion ,Chopped
1/2 inchCinnamon
FewKalpasi
1/2 tspFennel
Few curry leaves
As requiredPeanut/groundnut oil
1/2 tspChilli powder
2 spoonsKulambu powder
1/4 tspTurmeric powder
1/4 tspGaram Masala
To Saute and grind
10Shallots
1Tomato, medium sized
1/2 InchGinger
5 podsGarlic
1/2 tspPepper
1/4 inchCinnamon
FewKalpasi / Black Stone Flower
ToGrind mixture
1/4 cupGrated coconut
6Cashew nuts
1/4 teaspoonFennel

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Steps

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.