Muttai Omelette Kuzhambu

Description:

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
2 count	Eggs
1 count	onion
1	green chili
1 pinch	Turmeric powder
2 pinch	Fresh ground pepper
1 pinch	salt
2 Teaspoon	Oil

 

Ingredients 2
2 count	Onions
1 count	Tomato
5 cloves	Garlic
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)
3 tablespoon	Oil
1 cup	Water
2 tsp	Chopped coriander leaves

 

Ingredients – 3
1/4 cup	Fresh grated coconut
1/4 tsp	Fennel seeds
1/2 cup	Water

 

 

 

Instruction:

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.

Notes:

Yield: 2- 3 Adult servings.