Chettinad style Muttai Varuval (Chettinad style spicy egg fry)
Recipe from Aharam Cook book by Sabitha Radhakrishna.
3 boiled eggs
1 tablespoon oil
6 curry leaves
1 small cinnamon stick (1 – inch size)
1 big onion, finely sliced
1 teaspoon chopped coriander leaves (to garnish)
¾ teaspoon red chilli powder
1 teaspoon coriander powder
¼ teaspoon cumin powder (jeera powder)
¼ teaspoon pepper powder
¼ teaspoon turmeric powder
1 big tomato, finely chopped
1 level teaspoon thick ginger – garlic paste
½ teaspoon salt (or to taste)
Boil the eggs and slice into halves lengthwise.
Heat oil in a kadai / pan, temper with curry leaves and whole spices (cloves and cinnamon). Add sliced onion and sauté on a medium to low heat until golden brown.
Add 5 spice powders listed and sauté well. Add tomato, ginger – garlic paste and salt and fry till the whole masala is well blended. Add the eggs and mix lightly while still on the stove.
Remove from heat and garnish with chopped coriander leaves.
Delicious with rotis / puris / pulao / ghee rice … as a side dish.