Of all the dishes in the Chettinad style who are famous for their kuzhambu's -- a type of indian sambhar, and one such recipe is the Spicy Egg Gravy also called as Muttai Kara Kuzhambu
|Hard boiled eggs||6 , slightly slit at 3|
|Tamarind paste||1 Teaspoon (thick)|
|Red onion||1 Large , finely chopped|
|Garlic||1 Large , semi crushed (peeled)|
|Tomato||1 Large , chopped|
|Jaggery/Brown sugar||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Rice flour||1 Teaspoon|
|Sesame oil||1 Cup (16 tbs)|
|Mustard seeds||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Fenugreek seeds||1⁄2 Teaspoon|
|Chana dal||1⁄2 Teaspoon|
|Urad dal||1⁄2 Teaspoon|
|Dried red chilies||5|
In a bowl have the slitted eggs aside.
In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.
Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.
Later add tamarind paste and 2 cups of water. Cover and cook over medium flame.
Once the gravy consolidates add eggs to it. Allow it to boil once or twice.
In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.
Serve this along with plain steamed rice.