Egg Drop Curry / உடைத்த முட்டைக் குழம்பு

This is one of my childhood favorite dish. Sometimes when mom prepares rice for dinner, this is one of the kuzhambu that we demand for. It goes well just with the appalam or even as it is. It makes the cooking simpler but definitely treats your taste buds. I prepared this for dinner couple of days back, so thought of sharing it in my blog too. Lets see the recipe now.

Ingredients:

Eggs - 3-4
Onion- 1 small (1/2 roughly chopped + 1/2 finely chopped)
Tomato - 2 small(1and 1/2 roughly chopped + 1/2 finely chopped)
ginger - a small piece
garlic - 4-5 cloves
Tamarind- a small gooseberry size (soak in 1/2 cup of water)
oil - 2 tbsp
mustard seeds - 1 tsp
urad dal - 1 tsp
cumin seeds - 1 tsp
curry leaves - few
coriander leaves - few
Water - 1.5 - 2 cups
salt - as per taste

Preparation:

1. In a pan heat a tsp of oil and saute ginger, garlic cloves, roughly chopped onions and tomatoes one by one.
2. Let them cool and grind it and keep aside.
3. In the mean time heat a tbsp of oil and mustard seeds, urad dal, curry leaves,cumin seeds one by one.
4. Then add the finely chopped onions and saute well.
5.When they turn transparent, add finely chopped tomato, and saute until they turn soft.
6. Then add the ground paste, saute until the raw smell leaves. Add the remaining oil if required.
7. Once the raw smell leaves and onion tomato and onion tomato paste is merged well, add the 1/2 cup of tamarind water.
7. Add salt and 1.5 cup of water (if the consistency is too thick add another 1/2 cup of water).
8. Let the gravy boil well for 3-5 mins with closed lid.
9. When it is boiling well, break the eggs and add it one by one.

10. Do not disturb the gravy, close the pan with a lid, turn the flame to simmer and let it cook for another 3-5 mins or until the eggs are cooked.
10. Make sure the curry is not burned in bottom so stir gently and check whether the eggs are cooked.
11. Add chopped coriander leaves and switch off the flame.

Notes:

1.  Tastes best with rice, chapati, dosai etc.
2. Adjust the tamarind quantity according to tomatoes taste.

Don't miss to check my another version of egg curry using boiled eggs here

Linking this recipe to Remya's event

Egg curry

This Egg Curry is our weekend special today. Though eggs are mandatory in our Sunday lunch, Its been a long time since I had egg curry. My husband likes egg but not the egg gravy or curry / kurma.

I remember the initial days once,  when I prepared aloo egg kurma and kept it in fridge for three days and i had to finish all... he dint give a try also.
Today when I entered kitchen to make lunch, i was thinking instead of making egg fried rice, why  dont I give a try of this egg gravy which my mother makes when I go home for holidays... Still I just asked my husband, can I make egg curry...? his reaction was "noooooooooo....".

"Just try the one which I make today,  you may like it.. it is different.. ", its me.

After few compromise talks (!) at last he agreed to try this egg curry as he had the back up of curd and pickle.. :)

It really came out well and to my total satisfaction. He just loved it and had rice twice with this curry before curd.. :) Even my daughter didn't complain about spicy or hot, Just finished her plate as a good girl. Anything else can make me feel good?

Here is the recipe:

Ingredients:

boiled eggs - 4
onion - 1 large
coconut - 1/4 cup ground paste
mustard seeds - 1/4 tea spoon
ural dal -1/4 tea spoon
Fennel seeds - 1/4 tea spoon
bay leaf -1
anistar - 1
Oil -4 tea spoons

To grind:

ginger - 1 inch piece
garlic - 3-4 gloves (The one I used are little big in size)
Tomato -2 medium

To roast and grind:

channa dal - 1 table spoon
coriander seeds - 1 table spoon
Red Chilies - 3 (It was medium spicy, you can increase the numbers to your personal taste)
Pepper - 4-5
cumin seeds - 1 tea spoon
Fennel seeds - 1/2 tea spoon
cinnamon - 1 small piece
clove- 3-4

Preparation:

1. Boil the eggs, remove the shell and make slight cuts to the eggs and keep away.
2. In a kadai or sauce pan, heat 3 tea spoons of oil and add mustard seeds, urad dal, fennel seeds, anistar and bay leaves and let them fry for a minute.
3. then add the chopped onions and saute it until they become golden brown. (Took almost 5-6 mins for me)

4. Add the ground paste of tomato, ginger and garlic.
5. mix them well and saute untill the raw smell of ginger, garlic and tomato leaves.(too about 8 mins in medium flame)
6. Then add the powdered mix of roasted ingredients and mix them well...

7.  Now it will get thickened, then add 1.5 to 2 cups of water.
8. Let it boil well and cook the onions and tomato gravy...

9. When you get the required consistency add the ground coconut paste to it. Mix well
10. Add the Eggs and simmer the flame for 5 minutes then switch off.

Garnish with coriander leaves and serve with steamed rice.

Linking this Recipe to

South Indian cooking hosted by Nandoos Kitchen and organized by Anu

cook and share what you like event

Valentine's Treat event by Indrani

Flavor up with spices event by Srivalli

Black and White Wednesday # 115 hosted by Siri  of cooking with Siri and conceptualized by Susan of The Well-Seasoned Cook and currently being organized by Cinzia of Cindystar. 

Sharing the pics of this recipe to Happy click event by Pankti