August 14, 2014

Egg Drop Gravy | Muttai Kuzhambu

Udaitha Muttai Kuzhambu

It's been a while since I posted something on the blog. Life has become so hectic nowadays. School is about to start for the kids and they are super excited. But I'm still not ready for the school year. Summer was so short atleast for me. This summer we did not do much. We spent most of the time at home. I'm glad that the kids were able to get lot of rest this time. They stayed at home and cherished every moment. Though we had lot of cooking done nothing new was prepared. Some of the family favorite recipes were prepared every time. Egg Drop Gravy is one such family favorite.

Egg Drop Gravy is a simple and easy to make gravy. To frankly speak, I started to make this because I get farm fresh eggs here and I was not able to properly peel the eggs after boiling them. Then Shweets liked it so much that she pesters me to prepare it often. While breaking the eggs you have to be careful else the eggs will get scrambled. This goes well with hot rice or chapati. When you turn lazy like me and looking for a masala type gravy here you go !!

Egg Drop Gravy

Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves : 4 people

Ingredients

Eggs - 5 - 6 no
Onion - 1 no (big size)
Tomato - 1 no (big size)
Ginger Garlic Paste - 1 tsp
Green Chilly - 1 no
Chilly Powder - 1 1/2 tsp
Coriander powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Fennel Seeds - 1/2 tsp
Cinnamon Sticks - 2 pieces
Curry Leaves
Coriander Leaves
Salt for taste
Oil - 3 tsp

Ingredients to grind

Onion - 1 medium size
Tomato - 1 medium size
Coconut - 2 -3 medium size pieces
Fennel Seeds - 1 tsp
Oil - 1 tsp

Preparation
  • Finely chop the Onion and Tomato.
  • Add 1 tsp oil and saute the fennel, onion, tomato and coconut(mentioned in the Ingredients to grind section)in the order for few minutes and grind to a coarse paste and keep aside.
Method
  • Heat remaining oil, Add cinnamon and fennel seeds in medium flame.
  • Add onion until it turns translucent and add the curry leaves.
  • Add ginger garlic paste and saute in low flame.
  • Cut the green chilly lengthwise and add it the mixture.
  • Once the raw smell is gone add the chopped tomato and cook until tomato turns mushy.
  • Add chilly powder, turmeric powder, coriander powder and saute well.
  • Next add the ground mixture. Sprinkle little water and allow the masala to cook in medium flame until oil oozes out.
  • At this stage add water until desired consistency and allow mixture to boil in a closed state for 5 minutes or so.
  • Now carefully break the the eggs into the gravy leaving some gap between the eggs.
  • Cook in closed state until the eggs become firm. Do not mix while the egg is cooking.
  • When the eggs are firm remove the lid, add garan masala slightly stir and cook in open state for about 2 minutes.
  • Garnish with finely chopped coriander leaves.Serve Hot.
Notes
  • While making the paste, cook only until onion is translucent and tomato turns mushy do not brown them.
  • You can also use boiled eggs and add to the gravy at the end.
  • Do not mix the gravy until the eggs become firm else the eggs will be scrmabled.


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2 comments:

This gravy is my all time favourite, just a bowl of rice is enough for me to enjoy.

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