Kara Muttai

Instructions

1. 1

   Boil the Eggs

   • Place eggs in a saucepan and cover with cold water by at least one inch.
   • Bring the water to a rolling boil, then reduce the heat to a simmer and cook for 10 minutes for perfect hard-boiled eggs.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
   • Once cool enough to handle, peel the eggs and carefully slice them in half lengthwise. Set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and urad dal. Wait for the mustard seeds to splutter completely.
   • Add the curry leaves and slit green chilies. Sauté for about 30 seconds until they turn crisp and aromatic.
3. 3

   Sauté Aromatics

   • Add the finely chopped onions and a pinch of salt to the pan. The salt helps the onions cook faster.
   • Sauté for 6-8 minutes, stirring frequently, until the onions are soft and have turned a light golden brown.
   • Add the ginger-garlic paste and cook for another minute until its raw smell disappears.
4. 4

   Cook the Masala

   • Stir in the tomato puree and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
   • Reduce the heat to low to prevent the spices from burning. Add the turmeric powder, red chili powder, and coriander powder.
   • Mix well and cook for 1 minute, stirring continuously, until the spices are fragrant.
5. 5

   Simmer and Finish

   • Pour in 1/4 cup of water and the remaining salt. Stir everything together to form a cohesive masala.
   • Cover the pan and let the masala simmer on low heat for 3-4 minutes until it forms a thick, fragrant paste.
6. 6

   Add Eggs and Garnish

   • Gently place the halved boiled eggs into the pan, with the yolk-side facing down, to absorb the maximum flavor.
   • Carefully toss or use a spoon to coat the eggs with the masala, being careful not to break the yolks.
   • Let it cook for 2-3 minutes. Turn off the heat.
   • Sprinkle the garam masala powder, drizzle with fresh lemon juice, and garnish with chopped coriander leaves. Serve hot.