Muttai udaitha kuzhambu / Egg drop Gravy

This recipe is lying in my draft for the past 5 months. Too busy I would say or too lazy my mom would say :(.  We were shifting house & was not able to cook anything that sunday. It was 3.00 pm & we decided to have a quick bite in the nearby aapakadai. A famous chef's village food fest was going on there at that time & the menucard was filled with cute food names. When VJ ordered for biryani he was told that it is not a village food & hence not served that day. Then we ordered for aapam & muttai udaitha kuzhambu. After that VJ noticed the server carrying a plate of his fav biryani. When enquired he was answered that the dish name was kari soru (LOL, so much so for the village food fest).

But the muttai udaitha kuzhambu turned out to be too good. The next weekend i searched all my cookbooks & finally settled on this recipe. VJ was so happy he said that mine tasted better than that of the chef :).

Muttai udaitha kuzhambu

Ingredients:

Mustard seeds - 1 tspn
Urad dhal - 1/2 tbsp

channa dal - 1/2 tbsp
Onion chopped thin -1
Green chilli - 2
Curry leaves - few
Oil - 1 tspn

Egg - 4

salt - to taste

Coriander leaves – for garnishing

To  grind :

Grated coconut - 1/4 cup

Tomato - 2
Pepper - 1/2 tbsp
Coriander seeds- 1 tbsp
Saunf – 1 tbsp

Cloves - 2

Cinnamon - 1/2 inch

Ginger - 1/2 inch
Garlic - 2
Chilli powder - 1 tbsp

Curry leaves - a few
Turmeric powder - a pinch

Method :

                  Heat oil in a wide kadai and add mustard seeds. Once it splutters add the urad & channa dal & fry till golden brown. Now add the onions & fry till transparent. Just make a slit in the chillies and add them along with the curry leaves.

                Meanwhile grind all the ingredients given under “to grind” into a fine paste. Add the ground masala and salt to the kadai & sauté for 2-3 mins. Add 2 cups of water, cover & cook in medium flame for 5 mins.

               Now open the lid & break the eggs one by one into the gravy (Keep the flame low & pour the eggs slowly). Care should be taken that the eggs don’t mingle with each other. Again close the lid & cook for 5 mins in low flame. Now slowly turn the eggs without breaking & cook for another 5 mins with the lid closed.

Switch off, transfer to a serving bowl, garnish with coriander leaves & serve hot.