Muttai Kuzhambu

                 

   Ingredients

• 4nos------------------------------ Whole Eggs
• 1 large big Onion ,------------- finely chopped
• 10nos ---------------------------Garlic clove 
  
•  
• 1 tbsp ---------------------------Coriander Powder (Dhania)
• 11tbsp--------------------------- Red Chili powder
• 1/4 teaspoon ------------------Turmeric powder
• 1/2 tsp-------------------------- garam masala powder
• Salt ---------------------------- to taste
• Coriander Leaves ----------- as required (chopped), for garnishing
• 1 no---------------------------- Cardamom
•  ½ tsp --------------------------fennel seeds
• Few ---------------------------kalpasi  (optional)
• 1 cup--------------------------Coconut milk
• Seasame Oil , ----------------as required    

 

• Prepare the spice paste

• 1tsp ----------------fennel  seeds
• 1 inch ---------------Cinnamon
• 5-6 nos-------------- Small onion
• 1 tsp ---------------oil
• 1tsp ----------------fennel  seeds
• 1 inch ---------------Cinnamon
• 1 tsp------------- Cumin seeds (Jeera)
• 2 Tomato ,---- chopped
• 3-4 ------------garlic clove
• 1 inch -------Ginger 

 

        Method :

                      To begin making the Muttai Kuzhambu recipe, boil eggs in enough water in a Pan

·                    Once cooled, remove the outer shell and set aside.

·         Prepare the spice paste by heating 2 tsp oil in a pan. Add cumin seeds, fennel seeds, cinnamon and roast on low-medium heat. Add small onion, salt, tomato, garlic ,ginger and roast for 2- 3  minutes and turn off heat. Cool and grind to a paste with adding very little water.

·         Heat oil in a pan, add cinnamon, ½ tsp fennel seeds, kalpasi, finely chopped onion and till

·         onion become golden color.

·         Add turmeric powder, coriander powder, chili powder, garam masala powder, the spice paste and sauté for  minute.

·         Add  2 cups water and bring to boil. Reduce the flame for 5 minutes.

·         Add Coconut milk, after that add boiled eggs.

·         Place a lid and simmer for 2-3 minutes. Adjust salt and turn off the flame.

·         Remove to a serving bowl and garnish with coriander leaves.

 

 

Puli vengayam mizhagai

 

                      Puli vengayam  mizhagai is a spicy and tasty recipe that

                                                goes well with curd rice.

Ingredients:

 

 ½ cup   – Green chilies   (chopped finely)

 1cup –  Small vengayam / big onion(chopped finely)

11/2 to 2 Lemen size Tamarind

                            1 small – Jaggery ( as needed)

                             1tsp---Turmeric powder

 Salt---- as needed

Seasonings:

4        tbsp – Sesame oil

 1/4 tsp – Mustard seeds

                               1 pinch – Asafoetida

 

           Soak tamarind in 2 cups of water. Squeeze out the pulp and set aside.

 Heat oil in a pan, season with items given for seasoning.

  Add onion along with required salt, saute for few seconds and

 then add chopped green chilies, turmeric powder and saute for 3 to 4 minutes.

 Now add tamarind juice and bring it to boil.

 Cook until you get gravy kind of consistency.

 Finally add powdered jaggery and cook for 2 or 3 minutes

 Switch off the stove and allow them to cool.

 Serve with curd rice and even with sambar sadham and paruppu sadham.

    

              You can store puli vengayam mizhagai in a airtight container and refrigerator for up to a week.