Monthly Archives: May 2014

May26

Egg curry/Mutta kuzhambu (Chettinad style)

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Egg curries are made in different forms, this is chettinad style. Some

Egg curry/Mutta kuzhambu

Egg curry/Mutta kuzhambu

thing which everyone in my house loved.

 

Ingredients:

  • Egg – 6 nos
  • Big onion – 3 nos
  • Red chillies – 4 nos
  • Coconut – 1 tbsp
  • Coriander seeds – 1 ½ tsp
  • Cumin seeds – 1 tsp
  • Methi/Fenugreek seeds – ¼ tsp
  • Anise – 1 tsp
  • Cinnamon – ½ inch stick
  • Cloves – 2 nos
  • Turmeric powder – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a strand
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Chop onion into pieces and chop one onion into small pieces.
  • Dry roast red chillies, coriander seeds, cumin seeds, anise, methi, cinnamon, cloves and coconut.
  • Let it cool and grind it to a paste.
  • Heat oil in a kadai. Put mustard, blackgram and curry leaves. Let it crackle.
  • Put onion and fry them till they become transclusent.
  • Now pour in the grounded paste. Fry till the raw smell goes.
  • Put turmeric powder and salt.
  • Pour 2-3 cups of water and cover it with lid. Bring them to boil.
  • Now break the eggs into the boiling curry. Cover with the lid. Do not stir in.
  • Let it cook for 10 mins and the oil get separate.
  • Wait till the curry gets thicken.
  • Garnish with coriander leaves.

Serve hot with rice.

Note: Here the consistency of the gravy iw very important, since more the water in gravy will never taste good.

May26

Channa Masala

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Channa masala one of the yummiest dish made with channa for poori. It goes well with poori compared to all other dishes. Channa consumes time to get boil, so just soak channa overnight and it would save the time.

Channa Masala

Channa Masala

Ingredients :

  • Channa – 1 cup
  • Big onion – 3 nos
  • Tomato – 2 ½ nos
  • Curry leaves
  • Channa masala powder(available in all Indian stores) – 1 ½ tsp
  • Salt for taste
  • Turmeric powder – ¼ tsp
  • Oil – 1 tbsp
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp
  • Cumin seeds- ¼ tsp
  • Ginger-garlic paste – 1 tsp
  • Garam masala(available in all Indian stores) – 1 tsp
  • Coriander leaves – a handful for garnishing

Preparation:

  • Pressure cook or boil the soaked channa with little salt.
  • Chop onions and tomatoes.
  • Grind onions and tomatoes separately and put them in a bowl.
  • Once the channa is boiled. Heat oil in kadai.
  • Put mustard, blackgram, cumin seeds and curry leaves. Wait till it crackles.
  • Put the ginger-garlic paste and fry them till they turn to brown colour.
  • Pour in the onion paste and fry them till they change colour. Do not pour water.
  • Pour in tomato paste and fry them till the raw smell leaves.
  • Put all the spice powders and fry them till the raw smell leaves out.
  • Pour ½ cup of water and put salt. Wait till it boil.
  • Pour the channa along with the boiled water. Cover with lid.
  • Bring it to boil and wait till the water level reduces and the oil separates from the gravy

Serve hot with poori’s.