Muttai Kulambu

Ingredients: 

Eggs - 5 Nos

Big onion - 1 no (chopped) 

Small onions - 15 nos

Tomatoes - 2 nos

Ginger - 1 tsp 

Garlic - 10 pods 

Chilly powder -1 tsp 

Coconut - 4 tbs (shreded)

Coriander powder - 1 tbs 

Garam masala powder - 1 tsp 

Curry leaves - A handfull 

Coriander leaves - A handfull 

Salt to taste 

Oil - as you need




Method:


Grind the coconut with small onions and tomatoes.

Crush the ginger and garlic 

In a pan heat oil add the crushed ginger and garlic. 

Add the chopped onion, 

Now add the chili powder, garam masala and coriander powder. Mix well. 

Be careful that the powder doesn’t get burned. 

Now mix the grounded coconut in a cup of water and add the salt needed. to the curry. 

Cook for 5 minutes. When the masala get boiled , 

put the flame in sim position , broke the egg and pour into the masala carefully.

Do all the eggs like this and close with a lid. 

Finally garnish with fresh curry and coriander leaves...

After 5 minutes take the eggs carefully as shown in the image.

Konda kadalai kulambu

  

Ingredients:   

Konda kadalai - 1 cup 

Ginger garlic paste - 1 tbs 

Onion - 1 (medium size)(Chopped)

Tomato - 2  (medium size)(Chopped)

Coconut - 1 tbs (shreded)

Fennel seed - 1 tsp

Asafoetida - a pinch

Red chilly powder - 2 tsp 

Coriander powder - 2 tsp

Turmeric powder - 1 tsp

Green Curry leaves - a handfull

Green Coriander leaves - a handfull

Salt to taste

Oil as you need

Method:  

Wash and soak the konda kadalai over night and cook with a pinch of salt and turmeric. 

After cook the konda kadalai drain the water and keep it aside.

Chop the onion and tomato nicely.

Grind the shreded coconut with fennel seed and a few curry leaves.

In a bowl mix red chilly powder, coriander powder, salt and 

turmeric powder with one cup of water.

Clean and chopped the curry and the coriander leaves.

In a pan at medium heat put oil , add onion saute 

till it comes pink in colour, add asafoetida and  ginger garlic paste.

And then add tomatoes mix  well and add the cooked konda kadalai and 

then  the powder  mixture. Allow sometime to cook and mix with the masala.

Finally add the ground coconut paste, adjust the quantity 

and consistancy and cook for another 5 minutes at medium heat. 

Garnish with the chopped fresh curry and coriander leaves.

Serve with hot rice or chapatties or as side dish...