Muttai Kuzhambu

Method

1. 1

   Boil eggs: Hard-boil 4-6 eggs — 10 minutes in boiling water. Cool, peel and make 3-4 small cuts on each with a knife.

2. 2

   Fry eggs lightly: Heat 2 tbsp oil. Fry the scored boiled eggs on medium heat 2-3 minutes turning gently until lightly golden on the outside. Remove.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

4. 4

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 10 sliced shallots and 5 garlic cloves. Fry 10 minutes until golden.

5. 5

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Cook 8 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

7. 7

   Simmer kuzhambu: Cook on medium heat 10-12 minutes until thick.

8. 8

   Add fried eggs: Gently slide the fried eggs into the simmering kuzhambu. Spoon sauce over each egg.

9. 9

   Cook together: Simmer on very low heat 8-10 minutes so eggs absorb the tamarind flavour completely.

10. 10

    Serve: Add 1 tsp sesame oil. Adjust salt. Muttai kuzhambu should be thick, tangy and dark. Serve with steamed rice.