Mutte Kozhambu
This goes almost the same way as the boiled egg kaaro kozhambu (Recipe #1) except that tamarind is not added in this and there are potatoes in this, plus there are some eggs which are directly cooked within the kozhambu along with the rest of the boiled eggs.
1) Take 3 medium sized potatoes and peel out the skin (you can also leave them and peel them once the potatoes are cooked, that way it is said to reduce wastage). Chop them into small flat pieces the size of half a thumb. Put them in a pressure cooker immersed slightly in plain water. Wash about 4 eggs cleanly and add them into the cooker. Close the lid and wait for the first sign of a whistle to remove them.
2) In a kadai, take about 3-4 tbspns of oil and heat it up
3) 1 tbspn of methi seed is added to this when the oil is hot enough
4) 2-3 pinches of asafoetida
5) About 10-12 cloves of garlic is smashed up and added
6) Finely chopped coriander is added
7) 1 big onion and 2 tomatoes finely chopped is added
8) Fry it up till the pale-brown colour is achieved (when it is properly done the oil should slowly start seeping out from the onions and the rest of the content and for the kozhambu we can allow it slightly fry more)
3) Open up the pressure cooker and remove the cooked potatoes and boiled eggs from within (if you have not peeled the potatoes with a peeler in the start you can remove the peels of your nails. If the potatoes are cooked in the right way it would be easier to remove the peels. If it is not then there would be a lot of potato lost while peeling it off your nails) and break open the shells of the eggs
4) Now once the cooker is again empty transfer the contents of the kadai into the cooker
5) Based on the quantity required to serve (and also the quantity of content from the kadai available) about 2 small tumblers of plain water can be added
6) About 3-4 spoons of chilly powder is next added
7) Rock salt for taste is added and close the lid and wait for the first whistle
8) Now once again transfer back the contents from the cooker into the kadai and start boiling the kozhambu
9) Some more water can be added if required. Remember that this kozhambu would be more soupy so hence it is good if water is added in proper proportions
10) Now the special part of this kozhambu are the eggs which have kept aside to be directly broken and added into the content. Carefully break open a raw egg and make sure to pour the content closely into one corner of the kadai and make sure that you don't disperse them or stir the kadai. You can do this for another 2-3 eggs depending on how many is required and the quantity of the kozhambu. Keep adding them in corners. Leave the eggs to cook within for 5-10 minutes.
11) Once the eggs are cooked we can add the potatoes and boiled eggs back into the kadai and continue boiling the kozhambu till it all properly mixes and is hot and ready enough to serve
This goes almost the same way as the boiled egg kaaro kozhambu (Recipe #1) except that tamarind is not added in this and there are potatoes in this, plus there are some eggs which are directly cooked within the kozhambu along with the rest of the boiled eggs.
1) Take 3 medium sized potatoes and peel out the skin (you can also leave them and peel them once the potatoes are cooked, that way it is said to reduce wastage). Chop them into small flat pieces the size of half a thumb. Put them in a pressure cooker immersed slightly in plain water. Wash about 4 eggs cleanly and add them into the cooker. Close the lid and wait for the first sign of a whistle to remove them.
2) In a kadai, take about 3-4 tbspns of oil and heat it up
3) 1 tbspn of methi seed is added to this when the oil is hot enough
4) 2-3 pinches of asafoetida
5) About 10-12 cloves of garlic is smashed up and added
6) Finely chopped coriander is added
7) 1 big onion and 2 tomatoes finely chopped is added
8) Fry it up till the pale-brown colour is achieved (when it is properly done the oil should slowly start seeping out from the onions and the rest of the content and for the kozhambu we can allow it slightly fry more)
3) Open up the pressure cooker and remove the cooked potatoes and boiled eggs from within (if you have not peeled the potatoes with a peeler in the start you can remove the peels of your nails. If the potatoes are cooked in the right way it would be easier to remove the peels. If it is not then there would be a lot of potato lost while peeling it off your nails) and break open the shells of the eggs
4) Now once the cooker is again empty transfer the contents of the kadai into the cooker
5) Based on the quantity required to serve (and also the quantity of content from the kadai available) about 2 small tumblers of plain water can be added
6) About 3-4 spoons of chilly powder is next added
7) Rock salt for taste is added and close the lid and wait for the first whistle
8) Now once again transfer back the contents from the cooker into the kadai and start boiling the kozhambu
9) Some more water can be added if required. Remember that this kozhambu would be more soupy so hence it is good if water is added in proper proportions
10) Now the special part of this kozhambu are the eggs which have kept aside to be directly broken and added into the content. Carefully break open a raw egg and make sure to pour the content closely into one corner of the kadai and make sure that you don't disperse them or stir the kadai. You can do this for another 2-3 eggs depending on how many is required and the quantity of the kozhambu. Keep adding them in corners. Leave the eggs to cook within for 5-10 minutes.
11) Once the eggs are cooked we can add the potatoes and boiled eggs back into the kadai and continue boiling the kozhambu till it all properly mixes and is hot and ready enough to serve
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