Chettinad Egg Curry

 

This is a popular Chettinad style Egg Curry (Muttai Kuzhambu). Typically served with hot rice, they can also be served as a side dish to idli, dosa or chapati. There are numerous variations to this dish and here are two of the common ones.
Chettinad Egg Curry (Chettinad Muttai Kuzhambu)

Ingredients:
Eggs – 6 to 8
Sambar Onions (Shallots) – 200 gms, chopped
Green Chillies – 4 to 5, chopped
Tomatoes – 4 to 5, chopped
Ginger Garlic Paste – 1 tblsp
Black Pepper Powder – 1 tsp
Coriander Powder – 3 to 4 tsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 2 tsp
Saunf – 1 tsp
Cumin Seeds – 1 tsp
Coriander Leaves – handful
Oil as required
Salt as per taste

Method:
1. Boil the eggs, peel the shells and keep aside.
2. Heat oil in a pan over medium flame.
3. Fry the cumin seeds, saunf and sambar onions for a minute.
4. Add the green chillies, tomatoes and ginger garlic paste.
5. Stir well and saute for 2 to 3 minutes or until golden.
6. Add turmeric powder, coriander powder, red chilli powder and salt.
7. Stir well.
8. Pour enough water and bring to a boil.
9. Add the eggs and stir gently.
10. Simmer and bring to a gentle boil.
11. Garnish with coriander leaves.
12. Serve hot.

Alternative Version:
1. Heat oil in a pan over medium flame.
2. Fry the cumin seeds, saunf and sambar onions for a minute.
3. Add the green chillies, tomatoes and ginger garlic paste.
4. Stir well and saute for 2 to 3 minutes or until golden.
5. Add turmeric powder, coriander powder, red chilli powder and salt.
6. Stir well.
7. Pour enough water and bring to a boil.
8. Break the eggs directly into the kuzhambu and stir gently.
9. Simmer and bring to a gentle boil.
10. Garnish with coriander leaves.
11. Serve hot.