Tangy Mutta Curry

CAM01431When I think of eggs, I think of a hundred possibilities and all of them excite me so much. Last Friday during lunch, my friend at office got an egg curry prepared by her dad that tasted heavenly. From that moment, I had been planning to make some egg curry at the back of my mind. During the number of times I break my head over what to make for breakfast, what to make for lunch and what to make for dinner – while the husband stares at me – eggs have come to my rescue. They are not a regular at our house. We get them in either 2s or 3s. I dont like stacking eggs in my fridge and then feel the pressure of using them up in some way. When it was decided that dosas would be the dinner last night, the thought of tangy mutta curry almost made me drool. It was put to action the very next minute. The fact that its so easy to make made it even more enjoyable. I let the eggs on boil while the tangy concoction was getting prepared. It took exactly 13mins for the eggs to cook and almost the same time to chop and saute the onions and tomatoes. Within 20mins, we were infront of the TV, having our dinner – isnt it awesome? 😀

Recipe:

Ingredients:

  • Eggs – 3
  • Onions Chopped – 1/2 cup
  • Tomatoes Chopped- 1 cup + 2 tbsp more (depending the tanginess)
  • Turmeric Powder – 1 tsp
  • Oil – 5tsp (a little extra I know, but adds to the taste)
  • Mustard – 1 tsp
  • Jeera – 1 tsp
  • Salt – as required
  • Sambar Powder – 1 tbsp (I use the one my MIL prepares, but any store bought one should work well too)
  • Curry leaves – a few
  • Water – as required

Tangy Mutta Curry

Preparation:

  1. Hard boil the eggs, let them cool down and slice them into halves. To hard boil, I usually drop the eggs in a bowl of water, let it boil and then reduce the flame to medium and cook for a duration of 13-15mins. Remove from heat, drop the eggs in normal water, peel them.
  2. Meanwhile, chop onions and tomatoes finely.
  3. In a kadai, add oil (coconut oil can be used, for enhanced flavour) and then add the mustard seeds, jeera – let them splutter. Quickly add curry leaves and add the onions.
  4. When the onions sweat, add the tomatoes. Add the turmeric powder, salt. Saute it for a couple of minutes.
  5. Add the sambar powder when the tomatoes are cooked well. Now the mixture would start leaving the oil from the edges. 
  6. Add a cup of water. Bring the curry to boil and then add the sliced eggs. 
  7. The curry can either be thick (if its for rotis) or semi gravy for rice/dosas/idlis. 

14 thoughts on “Tangy Mutta Curry

  1. I must try adding sambar powder! on Saturday I made this tomato thokku type, i did all except the sambar powde,r but the color as in the pic didn’t come 🙁 and you used ripe tomatoes right!! or the Bangalore tomato which will be bit sweet!!!

    1. You should totally do! I love the taste of sambar powder in the thokku type curry. Otherwise, i use red chili powder, coriander powder combination to get the same effect.

      No Chipmunk, here in Bangalore we dont get our Naatu Thakkali. All we get is the firm bangalore thakali. I am sure this must taste much more better with normal tomato.

      1. Let me try both the options 🙂 🙂 🙂 though naatu thakkali adds different taste but still its not that good for health! but this banglore tomato is too sweet 🙁

    1. Yeah! Its how my MIL makes the gravy and I just love the taste. Although, the Sambar powder that I use is not store bought, but my MIL’s preparation. Its not very masala-ic as the store bought one. I will update her recipe for Sambar powder if possible sometime 🙂

  2. I have made egg curry a lot of times and I am yet to make one that does not taste great…but sambhar powder in egg curry is new…I have eggs and sambhar powder both at home…I might just try it tonight 🙂

    1. Yeah, it was new even to me. But my MIL makes this awesome curries, all using Sambar powder and that made shift a little bit too 🙂

      1. I tried it and it came out yummy…and very different from the usual egg curry version I was used to. I just twisted the recipe a bit to grind the gravy into paste once the spices were cooked because I like smooth egg curry gravy 🙂
        S-Man loved it too..th’x GB 🙂

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