Muttai Kuzhambu

Ingredients

• - 500g eggs in tamarind gravy
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. 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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. 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. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
7. Simmer kuzhambu: Cook on medium heat 10-12 minutes until thick.
8. Add fried eggs: Gently slide the fried eggs into the simmering kuzhambu. Spoon sauce over each egg.
9. Cook together: Simmer on very low heat 8-10 minutes so eggs absorb the tamarind flavour completely.
10. Serve: Add 1 tsp sesame oil. Adjust salt. Muttai kuzhambu should be thick, tangy and dark. Serve with steamed rice.