Simple tangy egg gravy made with steamed egg omelette.
Egg Gravy / Egg Omelet Kuzhambu / Egg kulambu / Steamed egg gravy / Muttai Omelette Gravy / Muttai Kaara Kuzhambu / Chettinad Muttai Omelette Kuzhambu
|Ingredients – 1|
|1 pinch||Turmeric powder|
|2 pinch||Fresh ground pepper|
|1/4 tsp||Mustard seeds|
|1/4 tsp||Cumin seeds|
|1/4 tsp||Fenugreek seeds|
|6 count||Curry leaves|
|1/4 tsp||Turmeric powder|
|1 tsp||Red Chili powder|
|2 Tablespoon||Coriander powder|
|1+ 1/2 tsp||Salt (or to taste)|
|1 tablespoon||Thick tamarind juice (extracted from marble size tamarind)|
|2 tsp||Chopped coriander leaves|
|Ingredients – 3|
|1/4 cup||Fresh grated coconut|
|1/4 tsp||Fennel seeds|
Using ingredients in table-1- start frying the finely chopped onions and green chili in a pan. Let it become slightly translucent and then switch it off. Now beat 2 eggs with salt and the onion mixture and keep it ready. Now to make the omelette, you may choose any one of these methods
1. You can pan fry the omelette by pouring the mixture in a fry pan heated with little oil and cook it.
2. You may bake in the oven using muffin pans.
3. Use kuzhi paniyaram pan and cook the eggs in form of small egg paniyarams with drizzle of oil. Check this recipe by Taste buds
4. Steam them in pressure cooker by placing the egg mixture in a cooker pan and steam it in hot water. OR
5. Choose this method where we use an idli cooker to steam….
Oil the idli plates and pour little of the egg mixture in the moulds.
Steam it for 7-8 minutes.
This is how they look once cooked.
Fluffy and spongy. Eggs cooked this way look very porous. Once done use a spoon and scoop the eggs out and keep aside.
Lets make the curry… Heat oil and temper with mustard, cumin, fenugreek and curry leaves. Saute the onions and garlic till slightly brown. Add the chopped tomato and cook till soft and mushy. Add turmeric , red chili and coriander powder and salt. Fry to get the raw smell off it. Add a cup of water along with the tamarind extract and bring it to a boil.
Now simmer the gravy and check for salt.
Add the steamed egg omelettes to the kuzhambu and simmer again for few minutes. You may finish the dish here if you prefer or proceed to add the coconut mixture.
Grind all ingredients in table-3 to a thick paste and add it to the simmering gravy. This adds more flavor, aroma and volume to the dish. Simmer for few minutes and switch off.
Eggs steam cooked drinks up all the gravy, so make extra gravy if plan to serve more. Garnish with coriander leaves and serve with piping hot rice and potato chips.
Yield: 2- 3 Adult servings.