Udaitha Muttai Kuzhambu - Odachi Oothina Muttai Kuzhambu - Eggs Poached in Curry
Author: 
Recipe type: Curry
Cuisine: Tamilnadu
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Udaitha Muttai Kuzhambu - Odachi Oothina Mutta Kuzhambu - Eggs Poached directly in Curry Sauce. Perfect for week night dinners and best served with idli, dosa or chapati.
Ingredients
  • ¼ cup fresh shredded coconut
  • 10 cashew nut
  • 1 teaspoon fennel seeds
  • 3 tomatoes
  • 1 inch piece ginger
  • 6 cloves garlic
  • 2 tablespoon peanut oil
  • 1 sprig curry leaves + 1 sprig curry leaves
  • 2 red onions, finely chopped (3/4 cup)
  • 1 teaspoon salt
  • 2 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • 10 mint leaves, julienne
  • 6 eggs
Instructions
  1. Make a paste of fresh coconut, cashews and fennel seeds. Grind it in a small mixie jar with half a cup of water to a smooth paste. Set aside.
  2. Make another paste with tomatoes, ginger and garlic. Set aside.
  3. Heat oil in a pan until hot. Add in the chopped onion and curry leaves. Fry till the onions are starting to brown on the edges.
  4. Add in the ground tomato-ginger-garlic paste. Add in the salt, red chilli powder, garam masala powder and coriander powder. Fry till the tomatoes are well cooked and the mixture is almost dry.
  5. Add in the mint leaves and coconut-cashew-fennel paste. Add in a cup of water to the mixie jar and add back the water to the pan. Simmer for couple of minutes.
  6. Let the flame of the stove be on low. Add in the eggs one at a time to the curry. Let it simmer with a lid covered for 10 minutes.
  7. Add in fresh curry leaves and remove the curry from heat. Fresh curry leaves at the end gives the kuzhambu a very distinct aroma.
Recipe by Kannamma Cooks at https://www.kannammacooks.com/udaitha-muttai-kuzhambu/