Muttai Masala gravy /Kulambu -- V 1

Well, before i get into the recipe i must say this recipe belongs to one of my friends from India. Seriously, its mostly like making our same O kuzhambu but sure it got a punch when i tasted it. Will post more versions next time. U can make  this recipe in no time...







Ingredients :

Table 1

Eggs -- 3 to 4 nos.
Onion -- pureed -- 1 medium no.
Tomato -- pureed -- 1 Medium no.
GG paste -- 1 spoon
Red chilli powder -- 1/8 th of a tsp
Coriander powder -- 2 tsp
Turmeric powder -- 1/4 tsp
Tamarind -- a small gooseberry size
Salt -- to taste

Table 2

For Tempering :

Sesame oil -- as reqd.
Curry leaves -- 1 sprig
Mustard seeds -- 1 tsp
Fennel seeds -- 1 tsp
Dry red chillies -- 2 nos.

Table 3

To grind and take out the milk :

Shredded coconut -- 1/2 cup
Green chillies -- 1 no.

Grind these two ingredients and take out the juice (milk)..


Table 4

To Fry and grind coarsely :

Dry red chillies --2 nos.
Onion -- 1/2
fennel seeds -- 1/2 tsp

Method :

Soak the tamarind in the hot water for 2 minutes and squeeze the pulp and keep it ready. Grind the ingredients given in the tables and keep aside. Take a kadai and pour the sesame oil and heat. Add the mustard seeds and fennel seeds . Let them splutter. Then add the curry leaves and the broken dry red chillies. Once it's done, add the onion puree and saute well. Cover the mixture and cook for 4 to 5 minutes till the raw smell disappears and the oil starts oozing out. Now mix the ginger garlic paste with this masala and saute it for 1 minute. Followed by tomato puree and scald well. Cover and cook this mixture for 2 minutes. Next add in the coarsely ground paste from table 4  and mix evenly. Pour in the tamarind juice and combine well. Throw in the red chilli powder,coriander powder and turmeric powder ,salt and keep stirring. we should get rid of the raw smell and thatz the key to this delicious gravy/kuzhambu. At this point add the coconut milk (with green chilly) from table 3 to the boiling kulambu. Let the mixture boils for a minute. Now carefully crack open the eggs and slowly drop it in the boiling gravy. DO NOT STIR FOR A MINUTE. Drop the eggs one by one by giving one minute break in between . Cover tthis and cook for few minutes by carefully turning the eggs to the other side and switch off...




4 comments:

  1. wow..delicious and very tempting gravy..love to have with chapathi...my mouth is watering now...

    ReplyDelete
  2. Muttai masala gravy looks delicious. I Love to have them with chapathi. Nice one.

    ReplyDelete
  3. i too love it with chappati...my mummy make it some times...love it.
    Biny

    ReplyDelete

 

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