Muttai Kulambu / Egg Curry

Most of the vegans least non-veg(up to Me) food is Egg. Egg is protein rich and makes a good breakfast. Some people are worried about cholesterol in the egg yolk. But that gives only good cholesterol which our body fights to reduce the bad cholesterol and heart diseases. Here is a recipe for making egg curry which is one of my husband's favorite dish.

Ingredients:

Boiled Egg - 3-4 nos
Onion - 2 medium size
Ginger garlic paste - 2 tsp
Tomato - 1 no. diced
Coconut - Shredded 1/2 cup
Green Chilli - 2 no. (Optional)
Curry leaves - 1 stem
Oil - for sauting
Mustard seeds - 1 tsp
Cumin seeds - 2 tsp
Curry Masala Powder -  2 1/2 tsp (Ingredients shown below or get it from an Indian grocery shop)
Salt - to taste

Curry Masala Powder:  Dry Roast the below ingredients separately and grind. Store the unused powder in an air tight container.

Coriander Seeds - 1/2 cup

Cumin Seeds -  2 tbsp

Black Pepper - 1 tbsp

Black Mustard Seeds - 1 tbsp

Fenugreek Seeds -  1/2 tsp

Dry Red Chillies - 7-8 nos

Curry Leaves - 2 stem

Turmeric Powder - 1 tsp

Cinnamon - few. say 3, 2" stick

Clove - 7-8 nos.

Fennel Seeds - 3 tsp

Hinge / Asofoetida - 1 tsp

Procedure:

• Boil eggs and peel the skin. Cut them into halves lengthwise.

• Saute diced 11/2 Onion in a flat bottomed pan. Add ginger garlic paste to it and let the raw smell goes off.

• Add diced tomato to the saute. Sprinkle some salt so as to speed up the process.

• Let the sauted onion tomato cool down and nicely grind with coconut.

• Meanwhile in the same pan sputter mustard seeds, cumin seeds and add finely chopped 1/2 onion, green chillies and curry leaves.

• Add finely ground mixture. Add curry masala along with it. Saute for a minute or two.Add some water to bring it to required consistency. Check for salt and let it boil such that the raw smell from curry masala powder goes off.

• Put cut eggs softly into the curry. let it sit for 2 minutes. Remove the pan from stove.The egg soaks in the curry and gets the curry flavor.

• While transferring it into a serving bowl, make sure you transfer the eggs first and then pour the curry. Otherwise the eggs may break.

• Now the egg curry is ready to serve with rice or chappathi.