~ Muttai Vagaigal - Egg ~

[MysteRy]

Muttai kuzhambu



Ingredients
Eggs - 3(boiled and cut into halves)
Onion - 1/2 onion(finely chopped)
Red chillies - 5
Coconut - 1/4 cup (shredded)
Jeera - 1tsp
Garlic - 1 small pod
Turmeric powder -1/4tsp
Curry leaves - as needed
Mustard seeds -1tsp
Vendhayam/fenugreek seeds -1/4tsp
Urad dal - 1/2tsp
Coriander leaves for garnishing.

Method
Hard boil the eggs and shell them.Cut them into halves and keep it aside.

Grind coconut,red chillies,garlic,jeera into a fine paste.

Heat oil in a pan and fry mustard,vendhayam,urad dal.Now add curry leaves and onion and fry till onions are gloden brown.Add the grounded coconut paste,turmeric powder and salt and fry till the raw smell goes and oil separates.

Pour this gravy into the eggs and garnish with coriander leaves.

[MysteRy]

Chettinad egg omelette



Ingredients
Egg- 2,
onion- 1
 finely chopped
 tomato- 1  finely chopped
 coriander leaves  a handful, chopped
salt to taste
 green chilli- 2, finely chopped
 oil- 2 tbsp
 ghee- 1 tsp
 white pepper to taste.

Method
Heat oil( 2 tbsp) in a pan & add the onions& green chillies & fry for two to three minutes till the onions are golden.

Then add the tomato & stir fry for 2 to 3 mins. Meanwhile beat the egg whites till stiff& then add the yolks & beat till fluffy& well blended.

Now add the sauteed onion-tomato mixture & chopped coriander leaves to the beaten egg mixture & season with salt & pepper to taste.

Heat 1 tsp ghee in a dosai kal ( crepe pan) & pour the beaten egg mixture & tilt the dosai kal a little bit, so that the egg mixture spreads out like a thin crepe.

Now reduce heat to low & allow the omelette to cook , once the egg omelette is set on one side, turn the omelette & allow it to cook on the other side too. Serve hot with biriyani.

[MysteRy]

Mutta/Egg Aviyal



Ingredients
Egg - 3 (hard boiled,shelled and cut into halves)
Drumsticks - 4 medium sized pieces (frozen)
Potato - 2 medium sized
Oil - 2tsp
Coconut- 2 tbsp
Turmeric powder - 1/4tsp
Jeera - 1tsp
Garlic - 1 pod
Green chillies - 2
Mustard seeds - 1tsp
Urad dal - 1/2 tsp
Curry leaves - as needed
Tamarind paste - 1tsp
Asafoedita - a pinch

Method
Grind coconut,garlic,jeera,green chillies,turmeric powder and curry leaves into a coarse paste.

In pan, boil potatoes and drumsticks in tamarind water with little salt.Once the poatoes are almost cooked, add the coconut paste and let the dish boil and get thick.Add egg into this and mix slightly.

In another pan, heat oil and fry mustard,urad dal,asafoedita and curry leaves.Pou this into egg aviyal.

Serve hot with rice.

[MysteRy]

Muttai kothu parota



Ingredients
Parotta finely chopped- 4
Onion finely chopped - 1
Tomatto finely chopped- 1
Curry Leaves - 15
Chilli - 2
Pepper Powder - 1
Chilli Powder - 1/4 spoon
Salt to taste
Scrambled Eggs - 3
Turmeric Powder - 1 pinch

Method
Step A
In a Pan pour 4 spoons oil and then Fry Curry Leaves.

Step B
Put Onion and then fry.Once onion is fryed put tomatto and fry the same.

Step C
Put chilli and fry after tomatto is fryed.Put Chilli Powder ,Pepper Powder , Turmeric Powder,Salt and fry the same.

Step D
Once Step C is done add the scarmbled eggs and then add Parotta and fry the same.Scramble if possible.Check for spice level.Kothu Parotta is ready.

[MysteRy]

Varuthuaracha Muttai Kuzhambu



Ingredients
Egg - 5 (boiled and shelled)
Onion - 1 (big, chopped fine)
Tomatoes - 2 (medium,chopped)
Ginger garlic paste - 2tsp
Coconut - 4tbsp
Pepper corns - 1tsp
Red chilli powder - 2tsp
Coriander powder - 1tsp
Turmeric powder - 1/4tsp
Perumjeeragam/sounf - 1/2tsp
Cardamamom - 2
Cinnamon - 1 small piece
Cloves - 3
Curry leaves - a few
Oil - 6tbsp
Salt - as needed

Method
Boil and shell 5 eggs and keep aside.

In a pan, heat 2 tbsp of oil and fry perumjeeragm,cardamom,cloves,cinnamon,curry leaves and then coconut.Fry till coconut is almost golden brown.Grind this into a smooth paste.

In a heavy bottomed, heat 2 tbsp oil and fry onion till they are golden brown (if you want smooth paste, you can grind onion at this point).Add gg paste to this and fry till raw smell goes.Now add turmeric,red chilli and coriander powder.

Fry well till raw smell goes away and then add chopped tomatoes.After tomatoes are cooked enough, add grounded coconut paste.

At this point add abt 1/2 cup of water,salt and let it boil for some time.When the desired consistency is reached, lower the heat to medium low.Cut boiled eggs into halves and add these into the kuzhambu.

Let the kuzhambu stay in heat for another 2-3 minutes (do not let the kuzhambu boil at this point) and switch off.

Serve hot with rice.