Taste this exotically luscious Udaitha Muttai Kuzhambu for a sunday brunch with hot rice and appalam...
Drop in a tablespoon of freshly grated coconut and a tablespoon of fennel seeds into a blender along with one or two green chilies. Blitz for a few pulses to make a coarse paste out of it.
Heat a heavy bottomed cast Iron Kadai and pour in three tablespoons of cooking oil in it. When it is heated, just tip in a teaspoon of mustard seeds and when it pops up, just add some cumin seeds to it. Drop a tiny bit of solid asafoetida and stir in for a second. Tear a dried red chili and drop it and throw in some curry leaves and let it splutter too. Lower the flame and stir in.
Now add a teaspoon of ginger garlic paste and when it turns aromatic, just squirt in some crushed shallots and garlic and stir in for a while and wait for the aroma.
Lower the flame and drop in the chopped onion and when it becomes translucent just plop in the tomatoes and keep stirring for a minute or two. When the onion tomato mixture gets mixed up well, sprinkle in the required salt and add the spice powers one by one. Tip In half a teaspoon of turmeric powder and follow it up with a teaspoon of red chili powder and two tablespoons of coriander powder.
Add a little water to mix up the ingredients and and after stirring for a minute or two just pour in two to three cups of water. When it boils, plop in the coconut paste and mix altogether and let it boil in high flame for about five minutes approximately. Wait for a few minutes for the kuzhambu base to reach a partially thickened consistency.
Subsequently, lower the flame and break in the eggs into the kadai at regular intervals and do not stir from this point. Just pop the lid and leave on for seven to ten minutes approximately. When the aroma starts wafting out from the kadai, just open the lid and ensure that the eggs are being cooked up well. When the oil starts to ooze out at the sides, just sprinkle some coriander leaves and turn off the flame. Now the lip-smacking Udaitha Muttai Kuzhambu is ready. Serve it with steamed rice and a papad along with a cup of chilled buttermilk.