Egg in Tamarind Sauce - Muttai Masala

Gourmet Gravies is my theme for third week of Blogging Marathon # 19. The minute I saw the topic, three gravies came into my mind, Paneer Masala, Kaju Masala and Gobi Masala. I wanted to give something different in this category, actually wanted to make it completely South Indian specific under this section. After a brief chat with Valli, I decide to post this Muttai Masala. This is a special of my Muthulakshmi Paati. Its the most yummiest preparation using Egg.. I simply love this. We usually have it with rice and Appalam. This is usually our Sunday special

Ingredients

Egg - 4 

Onions - 1 cup

Tomato - 1/2 cup

Coconut - 1 cup

Tamarind pulp - 1/4 cup

Kuskus seeds -  2 tbsp

Red Chili powder - 3 tbsp

Coriander powder - 2 tbsp

Salt - to taste

Curry leaves - 10 leaves

Tempering - Oil and mustard seeds

Method 

In a deep wok heat a little oil and add the mustard seeds.

Cut the onions into thin slices

Add the curry leaves and sliced onions to this 

Saute well for about 2 mins

In the meantime make a paste out of the coconut and kuskus seeds

The paste should be a very smooth one. Use minimal water to make the paste

To this add the tamarind pulp along with the coconut , kuskus mixture

Now add the spice powders along with salt and let it boil well

When the mixture forms a gravy like consistency

Lower the flame, and carefully break the eggs into the gravy

When all the eggs are broken into the gravy, stir carefully without breaking the eggs

Ensure that the eggs are done, before you switch off the flame.

Do check what my fellow bloggers are cooking for the 3rd Week of Blogging Marathon #19