Naatu Muttai Poriyal

Ingredients

• - 6 country hen eggs (naatu muttai)
• - 3 shallots sliced
• - 2 green chillies
• - 1/4 tsp turmeric
• - 1/2 tsp pepper powder
• - 1/2 tsp red chilli powder
• - 2 tbsp sesame oil
• - 1 sprig curry leaves
• - Salt to taste

Method

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. 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. Fry shallots: Add 1 cup finely sliced shallots. Fry 8 minutes until dark golden.
4. Add green chilli and tomato: Add 2 slit green chillies and 1 chopped tomato. Cook 4 minutes.
5. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Fry 2 minutes.
6. Score and add eggs: Make 4 cuts on each boiled egg. Add the eggs to the masala.
7. Toss gently: Toss the eggs carefully in the masala so each egg is well coated. Cook on medium heat 4-5 minutes.
8. Dry out: Cook on high heat 2-3 minutes until the masala coats each egg in a dark, dry crust.
9. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
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.