This recipe was in the drafts for months now. We love eggs cooked inside the curries . I fell in love with the recipe at first shot, as it calls for all freshly ground ingredients. This curry tastes fingerlicking good, when tempered with the vadagam. Though I have posted a similar recipe posted years ago, two curries don't taste the same. The earlier one is creamy by adding the coconut milk and this one gives the authentic chettinadu flavor.
Udaithu Oothiya Muttai Pulikuzhambu
Serves 3 to 4
4 large size eggs
10 to 12 pearl onion cut lengthwise or a medium size onion chopped
1 big pulpy tomato chopped
extract from a lemon sized tamarind
a big pinch of asafoetida
1/8 tsp turmeric powder
To grind into fine paste
4 red chillies
1/4 cup coconut(shredded)
1 tsp black pepper
2 to 3 garlic cloves ( peeled)
1 1/4 tsp saunf
1 tsp cumin seeds/jeera
salt( as needed)
3 tbsp oil
To temper (optional)
1 tsp oil (gingelly oil preferred)
few curry leaves
1 tsp vadagam (the one used for curries)
1. Heat a wide pan with oil. Once it is hot, add the onion and saute until translucent. Add the tomatoes and saute until mushy.
2. Add the ground paste and saute for minute or two until the raw smell fades away.
3. Add 2 to 2 1/2 cups of water,turmeric powder,asafoetida, tamarind extract and salt. Close the lid and let it boil until it reaches the desired thickness at LOW MEDIUM flame.
4. Reduce the flame to LOW, break open the eggs one by one and add it to the curry. Cook closed undisturbed until the eggs are cooked. This will take about 7 to 9 minutes ( or even more) at low flame.
5. Once the eggs are cooked, slightly, take some of the curry and add it to the top of the eggs.
6. In a seperate pan, heat the oil needed for tempering and once it is hot, add the other ingredients needed for tempering. When it starts to splutter, add it to the curry and gently stir, making sure not to break the eggs.
Adapted from Aval Vikatan, a Tamil Magazine.