Gourmet Gravies is my theme for third week of
Blogging Marathon # 19. The minute I saw the topic, three gravies came into my mind, Paneer Masala, Kaju Masala and Gobi Masala. I wanted to give something different in this category, actually wanted to make it completely South Indian specific under this section. After a brief chat with Valli, I decide to post this Muttai Masala. This is a special of my Muthulakshmi Paati. Its the most yummiest preparation using Egg.. I simply love this. We usually have it with rice and Appalam. This is usually our Sunday special
Ingredients
Egg - 4
Onions - 1 cup
Tomato - 1/2 cup
Coconut - 1 cup
Tamarind pulp - 1/4 cup
Kuskus seeds - 2 tbsp
Red Chili powder - 3 tbsp
Coriander powder - 2 tbsp
Salt - to taste
Curry leaves - 10 leaves
Tempering - Oil and mustard seeds
Method
In a deep wok heat a little oil and add the mustard seeds.
Cut the onions into thin slices
Add the curry leaves and sliced onions to this
Saute well for about 2 mins
In the meantime make a paste out of the coconut and kuskus seeds
The paste should be a very smooth one. Use minimal water to make the paste
To this add the tamarind pulp along with the coconut , kuskus mixture
Now add the spice powders along with salt and let it boil well
When the mixture forms a gravy like consistency
Lower the flame, and carefully break the eggs into the gravy
When all the eggs are broken into the gravy, stir carefully without breaking the eggs
Ensure that the eggs are done, before you switch off the flame.