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Thursday, January 29, 2015

Poached Egg Curry - South Indian Style | Udaitha Muttai Kulambu

Poached Egg curry is one of my favourite recipe. We also call it in Tamil as Udaitha Muttai Kulambu. This is my mom's signature dish. We used to prepare this gravy/curry at-least once in a week. This tastes best with Chappathi, Rotis, Phulkas Appam and Dosas.
Poached Egg Curry



Preparation Time : 10 Min's | Cooking Time : 20 Min's | Serves 2 persons
Ingredients
  • 1 Onion, medium sized, roughly sized
  • 2 Tomatoes, medium sized, roughly chopped
  • 1 tsp Ginger Garlic paste
  • 1 Green chilly
  • 1/2 tbsp Chilly powder
  • 1/2 tbsp Groundut
  • 1/2 tsp Coriander powder
  • 1/4 tsp garam masala powder (optional)
  • Few Curry leaves
  • Coriander leaves for garnishing
  • Salt to taste
  • Oil 2 tbsp
Method
  1. Heat 1 tbsp oil in wok, add onions and sauté till it turns pink in colour.
  2. Add tomatoes, ginger garlic paste, groundnuts, chilly and coriander powder and cook / saute till soft and raw smell of tomatoes goes.
  3. Allow it to cool and then grind it to a smooth paste. If needed add little water while grinding.
  4. Heat remaining 1 tbsp of oil in same wok, add the ground paste and saute.
  5. Add 2 cups of water, green chilly to it and add required salt and mix well and allow it to boil and cook for3 Min's,
  6. Now crack the eggs and carefully drop the egg into the gravy and leave it undisturbed.
  7. Cook for 3 to 5 Min's till the eggs have cooked and the gravy thickens.
  8. Don't over stir the gravy as the eggs will break apart.
  9. Garnish with coriander leaves and serve with phulkas.
Notes:
  • You can even add hard boiled eggs to make this curry.
  • Also you can add the coconut milk at the end.
Poached Egg Curry
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