Tuesday, 9 August 2016

Muttai Adai Kuzhambu - Egg Omelette Curry

Muttai Adai Kuzhambu - Egg Omelette Curry, this curry is one of my favorite that my Mom makes. This is a healthier version of curry as we are going to steam the omelette just like we make idli. Instead of steaming, we can also make panniyaram from the egg mix and add it to the curry. This curry will taste good with anything like rice, idli, dosa etc... The steamed omelette will absorb all the juice from the curry and will give a wonderful taste.

Muttai Adai Kuzhambu - Egg Omelette Curry

Preparation Time : 30 Minutes | Cooking Time : 30 Minutes | Serves : 3


For Egg Omelette / Egg Adai
Egg - 3 No.
Onion - 1 No.
Curry Leaves - 1 Sprig.
Crushed Black Pepper - 1/2 tsp.
Coriander Powder - 1/2 tsp.
Salt to taste
Turmeric Powder - 1/4 tsp.

To Grind
Grated Coconut - 1/2 Cup
Shallots - 3 No.
Cumin Seeds - 1/4 No.

For Curry
Onion - 2 No.
Garlic - 6 cloves
Tomato - 1 No.
Tamarind - Small Goose berry size
Curry Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Chili Powder - 1 tsp.
Coriander Powder - 1 tsp.
Mustard Seeds - 1/4 tsp.
Cumin Seeds - 1/4 tsp.
Gingelly Oil - 1 tbsp.
Salt to taste

1. Keep all the ingredients ready to make Muttai Adai Kuzhambu - Egg Omelette Curry.
a. Finely chop the onion.
b. Roughly chop the tomato and garlic.
c. Soak the tamarind in warm water for about 15 minutes and extract its pulp.
2. Break the eggs into a bowl and beat it nicely and keep aside.
 3. Heat oil in a pan and add the onion and curry leaves and saute for a minute. Add the turmeric powder, coriander powder, crushed pepper and salt. Saute till it turns transparent.
4. Add the onion mix to the beaten eggs and mix it well.
5. Pour the egg mixture in a idli plate and steam it just as we do for making idli. Remove the steamed omelette and keep it ready.
6. For making curry, heat oil in a pan and add mustard seeds and cumin seeds. When the mustard seeds splutter, add the chopped onion, garlic and curry leaves. Saute till transparent. Now add the chopped tomatoes and mix well. Cook till tomatoes become soft.
7. Add turmeric powder, chilli powder, coriander powder and salt. Mix well and saute till the raw smell of masala goes off.
8. Add the tamarind extract and enough water. Bring to boil.
9. Allow it to boil till the raw smell of tamarind vanishes. Now add the steamed egg omelette to the curry and cook for about 10 minutes in low flame.
10. In the mean while, take a blender and add grated coconut, shallots and cumin seeds. Blend it to make a smooth paste by adding little water.
11. Add the coconut paste to the curry and mix well. Let it boil for about 5 minutes.
12. Add chopped coriander leaves and mix well. Turn off the flame.

Wonderful Muttai Adai Kuzhambu - Egg Omelette Curry is ready. Serve it with hot steamed rice, idli, dosa etc.

  1. I have made this curry in tamarind gravy, we can also make this as we make chicken curry or chicken kurma.
  2. Instead of steaming the omelettes like idlis, we can also steam in a single plate and cut it into cubes and then add to the curry.
Health Benefits of Egg
  • Eggs are rich source of protein.
  • Promotes healthy hair and nail growth.
  • Helps in protecting our bones.
  • Protects eye sight and prevents cataract development.
  • Good for brain health.

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