Muttai Kuzhambu

I have never prepared vadagam myself. It is also known as karuvadagam. If living in a foreign country, one might as well get it in the Asian stores there. My mother-in-law prepares this for me. This gives real taste to the curry. Next time I visit my hometown, I will ask her for the recipe and post that as well.

MUTTAI KUZHAMBU / EGG CURRY

Ingredients

1 tbsp Vadagam ( This is a dried ball of various spices. Alternatively 2 garlic cloves and fenugreek seeds can be used)

1 tsp saunf / fennel seeds

8 Garlic cloves ( slightly crushed)

1 big Onion

2 small tomatoes

Tamarind (Medium lemon sized)
2 tsp Kuzhambu powder (combination of coriander and chilli powder) or 1 1/4 tsp pure chilli powder
1 tsp coriander powder
1 1/2 tsp salt
1 tsp pepper
2 tbsp Oil
4 boiled eggs
Curry leaves 1 sprig
Coriander leaves

Directions - How to make

Soak the tamarind in a cup of hot water and let it stay for a while.

Heat oil in a wok. Add Vadagam, saunf, curry leaves and then 4 crushed garlic pieces. Fry them well. Now add chopped onion and 1/2 tsp salt. Keep stirring and saute till it becomes translucent. Add 1 chopped tomato to it. Make a thick paste by crushing it lightly with a ladle. Add 1 glass of water. Let it boil.

Meanwhile, extract all the tamarind water. Add the remaining 4 crushed garlic pieces, tomato, kuzhambu powder, coriander powder, 1 tsp salt and pepper. Mix them well.

Now add this tamarind mixture to the boiling curry. Add required amount of water. Boil well to form a thick curry. Once the curry thickens, add sliced eggs to the curry. Let it stay for 2 minutes. Take off and garnish with coriander leaves. Serve spicy egg curry hot with rice and papad/ apalam.