Egg Gravy Chettinad Style | Muttai Kulambhu

I am not a big fan of Eggs. If and when I do eat them, I make it a point to have hard boiled eggs. As a kid I remember eating boiled eggs in gravy. This was the only way that my mom could get me to eat eggs. I don't eat meat either so I eat eggs twice a week to get protein in my diet.

This egg gravy  (முட்டை  குழம்பு ) recipe is a traditional chettinad/karaikudi recipe. The use of coconut and poppy seeds (கச கசா) makes this dish unique. I made this for lunch today and wanted to share this.

Preparation time:10 min

Cooking time:20 min

Serves:2-3

Ingredients:

• 3 Eggs Boiled.
• 1 tbsp Sambar powder/chili powder.
• 1/4 tsp Garam masala.
• A pinch of Turmeric Powder.
• 1 Medium size Onion.
• 1/2 Country Tomato.
• 5-6 Garlic pods. 
• 1 Slit Green Chili.

To Grind:

• 1 tbsp  grated coconut
• 1/2 tbsp Fennel Seeds.
• 1/4 tbsp Cumin Seeds.
• Small piece Ginger.
• 1/4 tsp Poppy seeds.

Method:

• Grind the items in "to Grind " into a fine paste.

• Hard Boil the eggs. You can boil the eggs in pressure cooker to save time.
• Remove the shells.
• Slit the eggs at top and bottom without cutting them into half. 
• This helps the eggs to absorb some gravy.

• In a frying pan heat the oil and saute the Onions ,Garlic,Green Chilies.
• Saute them until Onions are translucent.

• Add the tomatoes and cook until tomatoes turn soft.

• Now add Tumeric, Garam masala and Sambar powder one by one.
• Cook in low heat till the raw smell dissipates.
• Add 2 1/2 cups of Water to the sauce pan and let it boil.

• Cook until the volume of water has reduced to half.
• Now add ground paste to the gravy and boil for 5 min.

• Finally add the Boiled eggs and cook the gravy  for 2-3 mins .

• Chettinad Egg Gravy is ready to be served .
• When making gravy dishes always use low or medium low flame, more the gravy simmers the better it will taste.
• My Daughter loved it.
• You can Enjoy it with Rice,Idly ,Dosa.

Note:

• Make sure you cut the eggs then only eggs absorbs gravy.

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