Egg Kuzhambu (உடைத்த முட்டை குழம்பு)

I am quiet bored of the egg gravies and curries I usually prepare with boiled eggs. This is one of the variations I tasted in my Chennai Grandma's house and grabbed the recipe from her. The first time I tried it almost a year back, this became my husband's favorite too. This is really very simple to make and also can be served as a side dish with Idlis/dosas/chapathis or with rice.

Preparation Time: 30 minutes

Ingredients:
1. Eggs - 4
2. Onion -1 big thinly chopped
3. Tomatoes - 2 medium sized finely chopped
4. Green chillies - 2 vertically split
5. Curry leaves - 2 to 3
6. Mustard seeds - 1 teaspoon
7. Urad dhal - 1/2 tablespoon
8. Oil - 3 tablespoon
9. Salt to Taste
10. Coriander leaves for garnishing.

For Masala

1. Grated coconut -
2. Pepper - 1/2 tablespoon
3. Red chilly powder - 1 tablespoon
4. Coriander powder - 1 1/2 tablespoon
5. Turmeric powder - a pinch
6. Fennel Seeds - 1 tablespoon
7. Ginger - a small piece (about 1/2 inch)
8. Garlic - 2
9. Curry leaves - 3 to 4
10. Mint leaves - 4 to 5
11. Cloves - 2
12. Cinnamon - a small stick(abount 1/2 inch)

Preparation:
1. Prepare a wet paste with all ingredients given for masala.
2. Heat oil in a pan and season with mustard seeds, urad dhal, green chillies, curry leaves and onions by adding one by one.
3. When the onion turns transparent, add tomatos and cook well for 2-3 minutes.
4. Add the paste made in step 1, salt and mix it well. Add around 1 1/2 cups of water and cook the mixture for 5 to 6 minutes.
5. Break the eggs one by one (they should be separate and not touching each other) into the boiling mixture.
6. Cook for 10 minutes in medium low by covering with a lid. Turn the eggs without breaking at half time.
7. Garnish with coriander leaves and serve with rice/idli/dosa/chapathi.

Tips:

1. Try using a wide pan for the eggs to cook without mixing with each other.