Chettinadu Egg Masala Kulambhu

Chettinadu Egg Masala Kulambhu is a typical Chettinadu recipe that goes good with your Rice, Idly and Dosai.

My mom is an awesome cook and I learnt this recipe from her.

Ingredients
Onion - 1 (finely chopped)
Tomato - 1 (small, finely chopped)
Turmeric powder - 1/4 tsp
Sambhar powder - 3 tsp
Garam masala powder - 1/2 tsp
Water - 2 cups
Salt - to taste (for the gravy alone)

For Egg pieces
Egg - 3
Onion - 2 (very finely chopped)
Green Chillies - 1 (big, very finely chopped)
Curry Leaves - few (very finely chopped)
Salt - to taste (for egg pieces alone)
Oil - 2 tsp

To Grind
Grated Coconut - 2 tbsp
Garlic cloves - 2
Fennel seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Onion shallots - 5
Tomato - 1 big
Tamarind - a small round sized

To Season
Oil - 1/2 tbsp
Fennel seeds - 1/4 tsp
Curry leaves - 1 sprig

Preparation
1. Beat the egg in a bowl very gently and add the finely chopped onion, green chillies, curry leaves, and salt. (required for the egg pieces alone)
2. In a bowl, pour 2 tsp of oil and spread it all over the inner sides of the bowl.
3. Pour the beaten egg to the bowl and pressure cook it for few whistles.
4. Allow the cooked egg to cool off.
5. Cut the puffed egg cake into square or diamond pieces with a knife and keep the pieces aside.
6. Place a pan and pour Oil to it and add the items given in To Season.
7. Add the chopped Onions and saute till it turns transparent.
8. Now add the chopped tomatoes and saute till it leaves out oil.
9. Its the right time to add the grinded masala and saute till raw smell is off.
10. Add all the dry powders - turmeric powder, home-made sambhar powder, garam masala powder and salt.
11. Saute the masala for few minutes and then add water to it.
12. Cook the masala till raw smell is off. It would take at about 15 to 20 min.
13. When it starts boiling, add the egg pieces and cook for another 2 or 3 min.
14. Pour the Kulambhu to a serving dish.