உடைத்தமுட்டை கறி / Egg Drop Curry

This Drop In Egg Curry is my hubby’s favourite .  One can know the special feature of this curry with its name . Yes , it is dropping the eggs in the curry and cooking it . This tastes really very yummy and the cool thing is you don’t need an extra side for this curry. We enjoyed this meal and its so comforting and a filling lunch. Have it a try and let me know your views…

Ingredients

Egg – 4-5

Onion – 1 big sized , Chopped

Tomato – 2 , Chopped

Ginger garlic paste – 1 tsp

Turmeric powder – 1/4 tsp

Chilly powder – 1 tsp

Corriander powder – 1 tsp

Garam masala powder – 1/4 tsp

Salt to taste

Oil – 2 tbsp

For Grinding

Coconut – 2 tbsp shredded

Cinnamon / Pattai – 2 small pieces

Ginger – 1/2 inch piece

For Tempering

Mustard seeds / Kadugu – 1/2 tsp

Urad dal / Ulunthamparuppu – 1/4 tsp

Pepper corns / Milagu – Few (4-5)

Fenugreek seeds / Venthayam – 1/4 tsp

Asafoetida – a generous pinch

Preparation

Grab your needed ingredients.

Transfer the ingredients given under for grinding into a mixer and make a fine paste using enough water .

Heat oil in a kadai and add the tempering agents and wait for spluttering (Don’t burn the fenugreek seeds , then it will turn bitter.  Adding curry leaves will give a nice flavour If you have it then add)

 

Then add the onion and fry till transparent and soft (It should not remain crunchy when you are having the curry).

Add the ginger garlic paste and fry for a min till the raw smell goes off.

Add the turmeric powder and mix well.

Add the tomatoes and fry till they turn mushy.

Throw in the chilly and corriander powders and give a good mix.

Now add enough water and let it comes to a boil .

Add the grounded paste with required salt and allow to boil for 8-10 mins in medium flame, till you see the oil separates from the sides of the gravy.

Add garam masala powder and mix well. (Adjust the consistency of the gravy  now by adding little more water if you find it so thick ).

Now crack open the eggs one by one directly to the  boiling gravy and let it cook on one side (Will take app 2-3 mins).

Now carefully without breaking the egg flip to the other side and cook it for another 3 mins  (Insert a spoon or a tooth pick into the eggs to make sure they are well cooked). It will look like a floating bulgy omelette.

Switch off the flame and Garnish with some chopped corriander leaves.

                                   Enjoy this Egg Curry with Steamed Rice or Roti

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Notes:

• I always use fresh coconut  for this recipe , but its out of stock at that time when I prepared the curry . So I recommend using fresh coconut.
• Adjust the spiciness according to your taste.
• Once you cracked the eggs into the boiling gravy let it cook completely on one side before flipping to the other side. If you flip it before well cooked then it will break and will not retain its shape.
• Don’t stir the curry after you add the eggs.
• You can omit garam masala powder and can temper with whole spices (cinnamon, cloves and cardamom).
• I made the curry like a thokku i.e in a thick consistency but you may make it to a pouring consistency by adding extra water. Its purely depends on your wish.
• If you don’t prefer cracking the eggs to the gravy then follow the usual way that is boil the eggs separately and add it to the curry .

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