Muttai Kuzhambu with Idiyappam

Instructions

1. 1

   Prepare Eggs and Tamarind Extract

   • Using a small knife, make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the gravy flavors. Set aside.
   • Soak the tamarind in 1.5 cups of warm water for 15 minutes. Squeeze the tamarind thoroughly to extract all the juice, then strain the liquid through a fine-mesh sieve, discarding the pulp. Set the tamarind water aside.
2. 2

   Roast and Grind the Masala Paste

   • In a small pan over low-medium heat, dry roast the grated coconut, sambar onions, garlic cloves, cumin seeds, fennel seeds, and black peppercorns.
   • Stir continuously for 4-5 minutes until the coconut turns a light golden brown and the spices become aromatic.
   • Remove from heat and allow the mixture to cool down completely.
   • Transfer the cooled ingredients to a blender. Add the turmeric powder, red chilli powder, and coriander powder.
   • Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
3. 3

   Prepare the Kuzhambu Base (Tadka)

   • Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
   • Add the fenugreek seeds and curry leaves. Sauté for about 30 seconds until the curry leaves are crisp and fragrant.
   • Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
4. 4

   Cook the Gravy

   • Add the chopped tomatoes and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy.
   • Add the ground masala paste to the pan. Sauté for 5-7 minutes, stirring frequently, until the raw smell of the masala disappears and you see oil separating from the sides.
   • Pour in the prepared tamarind water and 1 cup of fresh water. Add the remaining salt and stir well to combine.
   • Bring the gravy to a vigorous boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, allowing the gravy to thicken slightly and the raw taste of the tamarind to cook off.
5. 5

   Add Eggs and Finish

   • Gently place the slit hard-boiled eggs into the simmering kuzhambu.
   • Allow the eggs to cook in the gravy for another 5 minutes on low heat, so they absorb the flavors.
   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the kuzhambu rest for at least 10 minutes before serving for the flavors to meld.