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

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.