Naatu Muttai Poriyal

Method

1. 1

   Boil country eggs: Place 4-5 naatu muttai (country eggs) in cold water. Bring to a boil and cook 12 minutes — country eggs have a richer yolk and slightly thicker shell. Cool in cold water. Peel.

2. 2

   Make semi-dry poriyal: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden. Add 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves.

3. 3

   Fry shallots: Add 1 cup finely sliced shallots. Fry 8 minutes until dark golden.

4. 4

   Add green chilli and tomato: Add 2 slit green chillies and 1 chopped tomato. Cook 4 minutes.

5. 5

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Fry 2 minutes.

6. 6

   Score and add eggs: Make 4 cuts on each boiled egg. Add the eggs to the masala.

7. 7

   Toss gently: Toss the eggs carefully in the masala so each egg is well coated. Cook on medium heat 4-5 minutes.

8. 8

   Dry out: Cook on high heat 2-3 minutes until the masala coats each egg in a dark, dry crust.

9. 9

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

10. 10

    Serve: Adjust salt. Naatu muttai poriyal is a semi-dry egg stir fry with country eggs. The country egg yolk is richer. Serve with steamed rice.