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Egg/Muttai Kuzhambu (gravy) : Indian Food & Cooking Recipes
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  Contributed By: Nidhya
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5 Eggs
1/2 Yellow onion (chopped)
2 1/2 Tomatoes on the vine (chopped)
1/2 cup grated Coconut
5-6 Pearl onions
1tbsp ginger-garlic paste

1/4tsp Turmeric powder
1 1/2tbsp Chilli powder
2tbsp Coriander powder
1/2tbsp Cumin powder

1/2tsp Mustard seeds
1/2tsp Urad dal
1tsp Cumin seeds
1tsp Fennel seeds
3 Cloves
1 Cinnamon stick
4tbsp Sesame oil

Cooking Instructions
1)Grind the coconut and pearl onions to a fine paste with little water.
2)In a sauce pan, heat sesame oil, add mustard seeds, when they crackle, add urad dal, cumin seeds, fennel seeds, cloves and cinnamon stick.
3)Now add chopped onion along with salt and saute. 4)You can also add curry leaves at this time.
5)When onion starts browning, add ginger-garlic paste and saute until the raw smell disappears.
6)Now add chopped tomatoes and cook till its mashed completely.
7)Then add all the powders and cook for 2 mins.
8)Add the ground coconut mixture and mix well and cook with 3 cups of water along with salt.
9)Once it comes to the right consistency, break 2 eggs and scramble it into the gravy. (This way you get egg in every bite.)
10)Check and adjust the salt at this time and mix well.
11)Now carefully break the remaining eggs and pour it in the gravy one at a time and cook without disturbing the eggs in a low flame. (If you don't want the eggs in all your bites, you can also boil the eggs, halve it and drop it in once the gravy thickens.)
12)Cook till the eggs are cooked and the oil separates and garnish with cilantro.
Serve with steamed rice or dosa or chapathi.

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