Kathirikkai Kothsu | Brinjal Gothsu | Easy Brinjal Gothsu Recipe

Kathirikkai Kothsu | Brinjal Gothsu is a South Indian side dish | dip using eggplants|brinjals as a main ingredient to serve as a side dish for idli, dosa, pongal, etc. I like this gothsu with hot steaming idlies or with sponge dosas rather than with any other stuff. The recipe is quite simple; I made it simpler by using  pressure cooker. I prefer to prepare this “ÖPOS” brinjal kothsu  with  fresh, tender brinjals. I’ve used Vellore brinjals in this recipe which are soft, tender & fleshy.

Here we go for the recipe.

Recipe for Kathirikkai Kothsu | Brinjal Gothsu | Easy Gothsu Recipe:

Cuisine : Indian| South Indian

Category: Side Dish

Preparation time :5 Minutes

Cooking time : 15 Minutes

Serves  – 2

Ingredients:

• Brinjal (cut into small cubes) – 1 cup
• Onion (finely chopped) – 1 No.
• Green chilli (slitted) – 1 No.
• Tomatoes (finely chopped) – ½  - ¾ cup
• Sambar powder – 1 tsp
• Turmeric powder – ½ tsp
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Jeera|Cumin seeds – 1 tsp
• Curry leaves - few

Method:

1. Wash brinjals and cut into small cubes. Transfer to a bowl with water.
2. In a pressure cooker, heat oil and season with the items given “For seasoning”.
3. Add green chilli and sauté for a minute.
4. Add the finely chopped onion and sauté till it becomes translucent.
5. Add the tomatoes and sauté till they become mushy.
6. Add the brinjal and sauté  until the skin colour changes.
7. Add the masala powders and mix everything well.
8. Add the required salt and a cup of water.
9. Close the lid and pressure cook for 4 whistles in simmer.
10. Open the lid once the pressure subsides and mash the contents with a wooden masher.
11. Transfer to a serving bowl.

Spicy, creamy kathirikai kothsu is ready to enjoy with hot steaming idlies.

Note:

• Always use fresh, fleshy brinjals to get creamy gotsu.
• If you prefer more tanginess in the dish, tamarind juice can be added at the end.
• Mash the kothsu when it is hot.
• I like to mash the kotsu coarse like the way shown in the pic.

Tags: Kathirikkai kothsu recipe, Brinjal kothsu recipe, Brinjal Gothsu recipe, Velur kathirikaai recipe, Velur Mullu kathirikkai recipe, How to prepare kathirkai kothsu in pressure cooker?,  OPOS brinjal kothsu, Easy brinjal kothsu recipe, side dish for idli, side dish for dosa, side dish for Ven Pongal, Side dish for kolukattai

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Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes

Pirandai Thogaiyal | Pirandai Chutney is a healthy chutney made with pirandai. Pirandai is a creeper which has amazing health benefits. Pirandai in Tamil is known as Adamant Creeper, Veldt Grape, Devil’s Backbone in English.  This herb is excellent in treating digestion problems. That is why,  tradition is being followed in South Indian Brahmin families to include this thogayal as a “Must-to-do” recipe during some specific occasions on which they make an elaborate menu. It is rich in calcium and hence it is good for treating bone related problems.

Now-a-days, pirandai is available in local markets. You can choose tender pirandai and try out this recipe.

Recipe for Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes:

                          Cuisine : Indian| South Indian

Category: Chutney| Dip

Preparation time : 10 Minutes

Cooking time : 10 Minutes

Serves  – 4

Ingredients:

• Pirandai (chopped) – ½ cup
• Mustard – 1 tsp
• Urad dhal – 1 tbsp
• Bengal gram dhal – 1 tbsp
• Red chillies – 5 Nos.
• Asafoetida – ½ tsp
• Tamarind – small gooseberry size
• Coconut gratings – 2 tbsp
• Gingelly oil – 2 tbsp
• Salt to tsate.

Method:

1. Wash pirandai very well in running water, break near the joints, peel the hard outer veins and chop into small pieces. Keep aside.
2. In a kadai, add  1tsp oil and when it is hot, add mustard. Then add urad dhal & Bengal gram dhal and saute till dhals turn golden brown. Add red chillies & asafoetida and  saute until they become crisp. Transfer it to a plate.
3. In the same kadai, add the balance oil. To this add the pirandai pieces and sauté in simmer for 3-5 minutes till pirandai pieces got shrunk in size. Switch off.
4. Transfer all to a mixie jar. To this add tamarind, coconut gratings & salt and grind coarsely by adding little water.

Healthy, tasty Pirandai chutney is ready. You can have it with idli/dosa or curd rice. You can even mix with hot steaming rice.

Note:

• While cleaning pirandai, apply oil on both of your hands to avoid itching. Else you can use hand gloves.
• Don’t avoid adding tamarind in this recipe as it helps in suppressing the itchiness of pirandai.
• Always choose tender pirandai.
• If you like, you can season the chutney with mustard.

Tags: Pirandai chutney recipe,  Pirandai thuvaiyal, Thogayal recipes, Chutney recipes, South Indian chutney recipe using pirandai, pirandai recipes, Healthy chutney recipes, Herbal recipes, side dish for idli/dosa, side dish for rice

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Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves

Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves is a specialty from Andhra Cuisine. Its tangy taste infused from the gongura leaves is finger licking good with any rice or roti.  Andhra meal, veg or non-veg, will never be complete without a dish made using these gongura leaves.

Few days back  I came to know that  a Pot-Luck  Lunch was to be arranged in my husband’s office and I was clueless on the dish till yesterday until I saw my “keerai kaara amma” (Greens vendor) with loads of these fresh leaves.  I bought a bunch, having this spicy, tangy curry in mind. But I had second thoughts about this because last year for the same pot-luck lunch, I made “Murgh Methi” which is again a non-veg item, Chicken with methi leaves (greens).  I just got a little fear in my mind, everyone will brand me as my son does J. He says everyday on seeing something green in his plate “Don’t you know anything other than green colour in food, like brown, red or something?”  That’s true…I’m addicted to greens, whenever I see greens fresh, I have an impulse to buy all of them. Some people club all the different greens as one but I enjoy the distinct flavour of each one. 

About these gongura leaves, it’s unique in everything, flavour, taste, final appearance of the dish, etc. There are two varieties of gongura, red stemmed & green stemmed. The red stemmed leaves are more sour than the green stemmed. These leaves are rich in iron, folate, calcium & essential vitamins. I’ve already posted the recipe for Gongura Rice which is really tasty on par with our Pulihore | Puliyotharai | Tamarind Rice.

For Pot-Luck lunch, I prepared Gongura mamsam out of 1 ½ Kg mutton, as semi thick gravy to suit for both plain & flavoured rice as well as rotis. I’ve simplified the procedure to make it as quick as possible since the traditional Andhra recipe calls for many steps. But I’m sure that I got the real, authentic taste of Gongura mutton.

Here is the recipe!

Ingredients:

• Mutton (Boneless) – 1 ½ Kg
• Gongura leaves –  2 cups
• Ginger garlic paste – 4 tbsp
• Green chillies (slitted) – 4 Nos.
• Onion (finely chopped) – 2 cups
• Tomato (finely chopped) – 1 cup
• Red chilli powder – 2 tbsp
• Coriander powder – 3 tbsp
• Turmeric powder – 1 tsp
• Garam masala powder – 1 tsp
• Pepper powder – 1 tbsp
• Salt to taste

For seasoning:

• Oil – 4 tbsp + 1 tsp
• Bay leaf – 2 Nos
• Cinnamon 2" piece – 2 Nos
• Fennel seeds  – 1 tbsp
• Curry leaves - few

Method:

1. Wash mutton thoroughly,  dice into required size, drizzle some turmeric powder, mix well and keep aside.
2. Pluck only the gongura leaves from the stalks, wash very well in water and keep  aside.
3. Cut onion, tomato, green chilli as mentioned above and keep aside.
4. In a pressure cooker, heat oil and season with the items given “For seasoning”.
5. Then add ginger-garlic paste & sauté in simmer till it becomes brown but not burning the paste.
6. Add onion and sauté till it becomes golden brown in colour.
7. Add tomato and sauté till it becomes mushy.
8. Add all the spice powders and salt, except garam masala & pepper powder and sauté well till the oil oozes out.
9. Add the mutton pieces,  sauté till the masala gets coated with the mutton pices evenly and the colour of mutton changes a bit.
10. Add 1 cup of water, close the lid and pressure cook the mutton for 5  whistles in simmer. Switch off.
11. In the mean time, place a kadai, heat 1 tsp oil. To this add the washed gongura & sauté until the leaves  wilt. Within few seconds, the leaves turn into brown colour. Allow to cool.
12. In a blender, add the wilted greens and pulse it coarsely, just 1 or 2 times & keep aside.
13. Once the pressure gets released from the pressure cooker, open the lid, add the coarsely ground gongura, pepper powder & garam masala powder. Mix well and bring it to a boil.
14. Check for spice & salt at this stage and if you want, you can add more now.
15. Once the gravy gets the required consistency, switch off.

Your spicy, tangy, creamy Gongura Mamsam is ready to serve!

Note:

• The quantity of spice powders & green chillies in this recipe purely depends on the sourness of gongura leaves. 
• Don’t grind the cooked gongura into a fine paste.
• Mutton cooking time varies with the quality of mutton.

Tags: Gongura Mamsam recipe, Andhra Style Gongura mutton, Mutton with red sorrel leaves, Mutton curry with gongura leaves, Goat meat and gongura leaves curry, Mutton curry for rotis, Mutton Gongura curry for variety rice, spicy mutton gongura curry, creamy mutton curry with sorrel leaves, Andhra special mutton recipe, How to cook gongura mutton at home?, Recipe for cooking goat meat with sorrel leaves, Goat meat with greens recipe, Goat meat with sour leaves recipe, Mutton recipes

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Onion Tomato Chutney | Red Chutney | Easy Thakkali Vengaya Chutney

Onion Tomato Chutney | Red Chutney | Easy Thakkali Vengaya Chutney is the best match for soft idlies and sponge dosas.  My grandma used to make this chutney by grinding manually and we ate as many number of idlies/dosas until when we were asked to stop dumping anymore. Those were the days, we used to keep on moving, hardly sit at one place and so whatever we ate, would get digested immediately. Of course our metabolism would be higher at younger age.

Coming to the recipe, there are many methods of preparing this chutney and this recipe, which I’m going to share here is the simplest one. This simple onion-tomato chutney, with the right combination of onion, tomato and spice powder  would be a perfect accompaniment for our South Indian breakfast like idli, dosa, idiyappam, kuzhi paniyaram, etc.

Ingredients:

For grinding:

• Onion (chopped) – ½ cup
• Tomatoes (chopped) – ¾  cup
• Red chilli powder – 1 tbsp
• Salt to taste.

For seasoning:

• Gingelly oil – 1 tbsp
• Mustard – 1 tsp
• Urad dhal – 1 tsp
• Shallots (finely chopped) – 5 Nos
• Curry leaves – few.

Method:

1. Grind all the ingredients given to a fine paste. No need to add water.
2. Heat oil in a kadai, season with mustard and urad dhal.
3. Then add finely chopped onion and curry leaves. Sauté till onion becomes translucent.
4. To this add the ground paste with ½ cup of water. Allow it to boil.
5. Cook covered in simmer for about 5 minutes.

Tasty Vengaya Thakkali Chutney is ready to enjoy with hot steaming idlies | spongy dosas. We have enjoyed this chutney with Mudakathan Dosa and we always have this chutney with a tablespoon of sesame oil over it.

Note:

• Depending on the sourness of tomatoes, qty of red chilli powder may be varied.

Tags: Easy chutney recipes, Onion tomato chutney, thakkali chutney recipe, vengaya chutney recipe, onion tomato chutney recipe, chutney for hot steaming idlies, spicy chutney for sponge dosa, Dip for soft idlies, South Indian chutney varieties, South Indian breakfast recipes.

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Vallarai (Indian Pennywort) Chutney | Vallarai Keerai Thogaiyal

Vallarai Chutney | Vallarai Keerai Thogaiyal | Vallarai Thuvaiyal  is a healthy chutney which can be enjoyed with soft idli or dosa. Vallarai keerai in Tamil is known as Indian Pennywort in English and Brahmi Booti in Hindi. The word ‘Brahmi’ appears in most of the Ayurvedic medicines. It is very popular and widely used in South Asia.

I know everyone knows about vallarai as a herb which will improve memory power. Other than this, vallarai is beneficial in treating diabetes, anaemia, tuberculosis, urinary infection etc. So it is good to include these leaves in our regular diet. The leaves would taste bitter but when it is combined with the right ingredients, we could prepare a tasty chutney | dip.

Here we go for the recipe…

Ingredients:

Vallarai keerai  – 1 cup

Urad dhal – 2 tbsp

Garlic – 2 pods

Shallots – 10 Nos

Red  chillies – 4 Nos

Asafoetida  - ½ tsp

Coconut (grated) – 3 tbsp

Tamarind – 2 pods

Gingelly oil – 2 tsp

Jaggery – a little (optional)

Salt to taste

Method:

In a kadai, pour a tsp of gingelly oil, add vallarai leaves and sauté till the raw smell of vallarai leaves out. Transfer the leaves to a plate and allow it to cool.

In the same kadai, fry  urad dhal  till it becomes golden brown in a tsp of oil.

Add garlic & shallots and sauté till you get nice aroma.

Then add red chillies, asafetida, coconut & tamarind. Fry for few minutes and allow to cool.

Grind the ingredients along with salt & jaggery(optional)  by adding little water. Transfer the contents to a serving bowl.

Your healthy Vallarai Chutney is ready to be served with hot steaming idlies or crispy dosas! You can also have this chutney for sambar rice, curd rice, etc.

Note:

• If you want, you can temper with mustard and curry leaves in a tsp of oil.

Tags: Vallarai chutney, Vallarai Thogaiyal recipe, Mooligai chutney recipe, Herbal Chutney, Brahmi chutney, Thogaiyal with Vallarai Keerai,  How to prepare chutney using vallarai keerai?, greens chutney recipe, How to use vallarai leaves for making chutney?, Side dish for idli/dosa, Chutney recipe for hot idlies, spicy chutney recipe for idli/dosa, Vallarai Keerai Thuvaiyal Recipe, Healthy chutney recipe

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Viral Meen Kuzhambu | Madurai Meen Kuzhambu | Manga Meen Kuzhambu | Raw Mango Fish Curry

Viral Meen Kuzhambu | Madurai Meen Kuzhambu | Manga Meen Kuzhambu | Raw Mango Fish Curry is a tangy, spicy gravy and a specialty of South Indian cuisine. It’s my childhood favourite which brings back so many memorable events. We all would stand around my grandma to see the live fish. It was fun seeing the fish jumping here and there in the backyard. My Grandma was an expert in making this curry as it was my grandpa’s favorite. She used to take extra care while preparing this fish curry.

The specialty of this fish curry lies with the “viral meen” which is known as Butter Fish |  Murrel in English. This fish is a fresh water fish and will impart special aroma and flavour to this curry. Making of viral meen kuzhambu happens to be a long project due to the cleaning process of this fish. This fish is available live in the fish markets and the fish vendors will simply cut the fish into pieces, as he does for other fishes. But there’s still more work to do! This fish has to be rubbed on a hard stone so that the coating on the fish’s skin can be removed. Otherwise it becomes gel-like. Nowadays online fish stores are  delivering cleaned murrel which makes our cooking very easy.

Basically I like fish fry rather than fish pieces in gravy but this viral meen is an exception. Try this and you’ll realize what I’m saying is 100% true.

I’ve already posted the recipe for meen kuzhambu in Chettinad Style – Manchatti Meen Kuzhambu. So, today, I’ve prepared this gravy in Madurai style.

Here we go with the recipe!

Ingredients:

• Murrel (Viral Meen) - 1/2 kg
• Shallots (small onion) - 10 Nos
• Garlic – 5 pods
• Green chillies - 2 Nos
• Tomato - 1 No.
• Raw mango – 2 pieces
• Tamarind - lemon size
• Chilli powder - 2 tsp.
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Chopped coriander leaves - 1 tbs
• Salt to taste

To grind:

• Shallots – 5 Nos
• Garlic – 5 pods
• Grated coconut - 2 tbs
• Fennel – ½ tsp
• Peppercorns – ½ tsp

For seasoning:

• Gingelly oil - 2 tbs
• Mustard - 1 tsp
• Fenugreek - ½ teaspoon
• Fennel seeds – ½ tsp
• Curry leaves - few

Method:

1. Wash and thoroughly clean the fish, using salt and turmeric powder.
2. Soak the tamarind in a cup of water.
3. Chop onion and tomato finely.
4. Heat oil in a manchatti (clay pot) on the stove, add mustard, fenugreek and fennel seeds  one by one. After it splutters, add the shallots, garlic, slit green chillies.
5. Add a tomato and sauté well till the tomato gets mashed.
6. Add the tamarind pulp and continue adding chilli powder, coriander powder, turmeric powder and crystalline salt.
7. Stir well and cover  with a lid. Let it boil for about 5 minutes till the raw smell of masala is gone.
8. In the mean time, fry shallots and garlic in little oil and grind with other ingredients given "for grinding" by adding little water into a fine paste.
9. When the gravy thickens, add mango pieces and allow it to cook for about 2 minutes.
10. Then add the fish pieces and cover the manchatti again till the fish pieces get cooked.
11. After the fish pieces get cooked, add the ground paste and chopped coriander. Let it boil for 5 minutes. Simmer for 2 minutes.
12. Take the manchatti off the stove and leave the kuzhambu in manchatti atleast for half an hour before serving, as it will add a unique flavor to the meen kuzhambu.

Your tasty, tangy, flavourful Viral Meen Kuzhambu in Madurai Meen Kuzhambu style is ready to enjoy with hot, steamed rice. I have served this fish curry with Viral meen fry and it tasted yummm..

Note:

• You can increase or decrease the quantity of tamarind depending on the sourness of raw mango.
• The above fish curry can be made with other fish varieties too.

Tags: Viral meen kuzhambu, Madurai Viral meen Kuzhambu recipe, Fish Curry recipe, Manga meen kuzhambu recipe, Raw mango fish curry recipe, Mammidikaya chepadu pulusu, Murrel fish curry recipe, Butter fish curry, Manga meen kuzhambu in Madurai style, Seafood recipes, Fish curry varieties, South Indian Fish Curry recipe, Tangy viran meen kuzhambu recipe.

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Kadalai Maavu Chutney | Besan Flour Chutney | Bombay Chutney

Kadalai Maavu Chutney | Besan Flour Chutney | Bombay Chutney is very easy to prepare and comes handy when we don’t have ingredients other than onion & tomato  at home or have very little time to cook. I love to have this chutney with hot, steaming idlies even though  it goes well with dosa, chapathi, roti, poori, etc. My mom is an expert in making this chutney and I remember those days when we sat together and had this chutney with thick pizza-like dosa (but soft!)!

Here is my mom's recipe.

Ingredients:

• Bengal gram flour | Besan flour | Kadalai maavu  - 2 tbsp
• Onion (finely chopped) – 1 No.
• Tomato (finely chopped) – 1 No.
• Red chilli powder – 1 tbsp
• Cilantro | Coriander leaves – 1 tbsp
• Salt to taste

For seasoning:

Oil – 1 tbsp

Cinnamon – 1 “ stick

Fennel seeds – 1 tbsp

Method:

1. Heat oil in a kadai and season with cinnamon stick & fennel seeds.
2. Add finely chopped onion and fry till it becomes translucent.
3. Add tomato and sauté until it becomes mushy.
4. Now add besan flour and fry in simmer until the raw smell of besan goes off. Ensure that the flour doesn’t form lumps.
5. Then add 2 cups of water and salt. Bring it to a boil.
6. When the besan flour gets cooked, switch off, garnish with coriander leaves and transfer to a serving bowl.

Your tasty Bombay Chutney is ready to serve! As I said, it goes well with soft idlies, spongy dosas, rotis, etc.

Note:

• Care should be taken while frying the flour in oil i.e. the raw smell of the flour should go off, the flour must not form lumps and it must not get burnt.

To view  Kadalai Maavu Chutney | Besan Flour Chutney | Bombay Chutney Recipe in Tamil, click http://ranisarusuvai.blogspot.in/2013/12/blog-post_28.html

Tags:Besan flour chutney recipe, Bengal gram flour chutney, simple chutney recipes, Chutney for Idli/Dosa, Side dish for poori, Side dish for Indian flat bread, Quick side dish for chapathi/roti, Bambay chutney recipe, Kadalai mavu chutney recipe, secret of making bombay chutney perfect, side dish for soft idli, side dish for sponge dosa, kadalai mavu chutney recipe

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Raw Jackfruit Curry | Raw Jackfruit Gravy | பலாக்காய் குருமா

Raw Jackfruit Curry | Raw Jackfruit Gravy | பலாக்காய் குருமா …I don’t know how many of you are aware that raw jackfruit can be used in  our dishes as we use other veggies. The jackfruit recipes are common throughout India but very popular in Kerala, Andhra, etc. The taste and texture of young, unripe jackfruit is close to non-veg  just like mushrooms.  It  catches the flavour of garam masala  and blends with any  masala we add. The vegetable need not be used only with garam masala and is also well suited for kootu or stir fry | poriyal. Whatever may be the dish you prepare with this jackfruit, the success of the dish purely depends on the type | selection of jackfruit! You must be lucky enough to get the jackfruit at the right stage i.e before the seeds get formed inside.

The raw jackfruit I’m using is from my hometown. I’ll try to post as many recipes as I can with the available raw jackfruit. We are lucky to have a tree from which we get jackfruit that  tastes great both for veg & fruit. Here is the recipe for Raw Jackfruit Curry!

Ingredients:

• Raw Jackfruit – ½ No. (small)
• Onion (finely chopped) – 1 No.
• Tomatoes (finely chopped) – 2 Nos.
• Ginger garlic paste – 1 tbsp
• Red chilli powder – 1 tbsp
• Corinader powder – 2 tbsp
• Turmeric powder – ¼ tsp
• Salt to taste

To grind:

• Coconut gratings – 2 tbsp
• Fennel seed – ½ tsp
• Khus Khus – ½ tsp

For seasoning:

• Oil – 1 tbsp
• Cinnamon – 1” piece
• Fennel seeds – ½ tsp
• Curry leaves – few

Method:

1. Preparation of  raw jackfruit  for making it ready to cook is a time consuming job but it is worth doing when you enjoy the dish with this veggie.
2. Peel the skin and by applying oil on both hands cut it into bite-sized pieces. Transfer the pieces to a bowl of water as we do for raw banana. This prevents the jackfruit pieces from darkening.
3. Pressure cook the jackfruit pieces by adding salt, turmeric powder and enough water for about 3 to 4 whistles.
4. Allow the pressure to release, open the cooker and drain out the pieces and discard the water.
5. In a kadai, heat oil and season with items given “For seasoning”.
6. Then add onion and sauté until golden brown.
7. Add ginger garlic paste and wait till the raw smell goes off.
8. Add finely chopped tomatoes and mash well. Add all masala  powders and sauté till the raw smell of masala goes off.
9. Add the drained jackfruit pieces and combine everything. Then add a cup of water & salt  and bring it to boil.
10. Check if the jackfruit piece has absorbed the masala & salt. If not, cook for some more time in simmer.
11. Finally add the ground coconut paste and allow to cook for about 10 minutes. Switch off and garnish with coriander leaves & serve.

Tasty Raw Jackfruit Curry is ready to serve. It tastes good with all rice varieties as well as for tiffin items. My personal option is for hot steamed rice with appalam & any stir fry| poriyal!

Note:

• Carefully add salt in the gravy because salt is already added while pressure cooking the jackfruit pieces.

Tags: Raw Jackfruit Curry, Palaakkai kuruma, Pala Pinju kurma, Kathal curry, pala moose gravy, raw jackfruit gravy, Jackfruit Recipes

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Egg drop curry | Broken Egg Gravy | Poached Egg Gravy |உடைத்து ஊற்றிய முட்டை குழம்பு

Egg drop curry | Broken Egg Gravy | Poached Egg Gravy |உடைத்து ஊற்றிய முட்டை குழம்பு is a famous Goan specialty dish. It is a quick curry which we can reserve for lazy Sundays. Usually, our regular egg curry with boiled eggs can also be made very quickly, but the specialty in this  Egg drop curry is that it the eggs don’t need to be boiled separately.  But we have to follow some steps to make it perfect! That’s all. If we learn the art of  making this curry perfect, we can even make it for guests! The pet name for this curry in our family  is Pothu Ooththi  meaning “break” & “drop”!

Here is the recipe.

Ingredients:

• Egg – 3 Nos.
• Shallots (finely chopped) – 3 tbsp
• Tomatoes (finely chopped) – 1 No.
• Green chilli (slitted) – 1 No.
• Garlic (crushed) – 4 pods
• Turmeric powder – ¼ tsp
• Red chilli powder – 2 tsp
• Coriander powder – 2 tsp
• Tamarind  – small gooseberry size
• Salt to taste

To grind:

• Coconut gratings – 2 tbsp
• Pepper – 1 tsp
• Fennel seeds – ½  tsp

For seasoning:

• Oil – 2 tbsp
• Cinnamon – 1” piece
• Fennel seeds – ½ tsp
• Curry leaves – few.

Method:

1. Keep all the ingredients ready as mentioned above.
2. Soak tamarind in a cup of water.
3. Take a broad vessel with flat bottom, pour oil and season with the items given “For seasoning”.
4. Add finely chopped onions, crushed garlic and slitted green chilli and sauté till the onion becomes brownish in colour.
5. Then add tomatoes and sauté until it gets mashed well.
6. Add all masala powders given above and sauté till oil leaves from the masala.
7. Now add tamarind pulp extracted from the soaked tamarind and salt and bring it to a boil.
8. In the mean time, grind the ingredients given for grinding by adding little water and keep it ready.
9. Once the raw smell of the tamarind and masala goes off, add the ground paste.
10. When the gravy is about to boil, break the egg and carefully drop the broken egg into the gravy.
11. Close with a lid and cook in simmer for about 5 minutes. Open the lid and pour some gravy over the egg so that the egg will get cooked faster.
12. Then close the lid and keep in fire for about 5 minutes. Once the eggs are cooked, switch off and serve.

Your spicy, tangy Egg Drop Curry is ready to serve. It can be served with hot steaming rice and rotis. Any stir fires | poriyal or vegetable kootu goes well with this gravy. Today we had the curry with Chow chow kootu and colour vadams!

Note:

• Care should be taken while dropping the broken egg into the gravy. You should lower your hand nearer to the gravy maximum possible and gently drop so that the yoke and white part of the egg remain together.
• Don’t stir the gravy once eggs are added.
• The vessel used for making this curry should be broad enough to accommodate the eggs.
• Don't overcrowd the gravy with eggs at any point of time. 

Tags: Egg Drop curry, Udaithu potta muttai kuzhambu recipe, Goan special egg drop curry, Broken egg gravy, poached egg gravy, egg curry without boiling eggs, easy to make egg curry, secrets of making egg drop curry perfect, how to make egg drop curry, how to drop broken egg while making egg drop curry, poththu oothiya muttai kuzhambu

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