Udaitha Muttai Kuzhambu Recipe
Udaitha Muttai Kuzhambu 
Egg Drop 'Curry' Chettinad Style - AKA: Poached Egg 'Curry'
Submitted By: Taz

Ingredients:

6 Eggs (Anda / Muttai)
2 Tbs Sesame Oil [NOT Toasted] AKA Gingelly Oil (Til ka Tel / Nalennai)
1 Indian Bay Leaf (Tej Patta / Birinji Ilai)
2 Green Cardamom Pods (Choti Elaichi / Ellakkai)
2 Whole Cloves (Laung / Lowanga)
1 inch piece Cinnamon (Dalchini / Pattai)
1 Medium Red Onion (Pyaz / Vaengayam) - diced
2 Fresh Green Chiles (Hari Mirch / Pachchi Milagai) - stems removed
8-10 Fresh Curry Leaves (Kaddi Patta / Kriveppilai)
2 Large Roma Tomatoes (Tamatar / Thakkali) - small chopped
½ tsp Turmeric Powder (Haldi / Manjalpodi)
1 tsp Coriander Powder (Dhania Podi / Kothamalli Thool)
Kosher Salt (Namak / Uppu) to taste

Masala Paste:
1 tsp Sesame Oil [NOT Toasted] AKA Gingelly Oil (Til ka Tel / El Ennai)
1 Tbs Roasted Chana Dal (Daria Dal / Pottukadalai)
5 cloves Fresh Garlic (Leh-sun / Poondu)
½ inch piece Fresh Ginger (Adrak / Inji) - rough chopped
½ Cup Shredded Coconut (Nariyal / Thengai) - fresh preferred

Preparation:

Make the Masala Paste:
  1. Heat the tsp oil in a medium skillet over medium heat until shimmering - Once the oil is hot, add all of the 'masala paste' ingredients and sauté (continuously stirring) until the coconut is just colored and everything is very fragrant (apx 3-4 minutes)
  2. Remove from heat and allow to cool to room temperature - Once cooled, transfer to a mortar and pestle, small food processor, or blender and pulse a few times - Scrape down the sides and add water a little at a time (start with a scant ¼ cup) and process into a smooth paste - Set aside until needed
Make the 'Curry':
  1. Heat the 2 Tbs oil in a large kadahi, wok, or pan over medium heat until shimmering - Once hot, add the bay leaf, cardamom, cloves, and cinnamon - Sauté for 1 minute - Add the onion and green chiles and continue to sauté until onion is light brown (apx 8-12 minutes)
  2. Add the tomato, curry leaves, turmeric powder, coriander powder, and salt to taste (apx 1 ½ tsp) - Continue to sauté until tomato breaks down and 'mashed up'
  3. Add the masala paste (from steps 1+2) and give it a good stir - Add 1 ½ Cups water and thoroughly combine - Reduce heat to medium-low, cover, and allow to simmer (stirring occasionally) for 10 minutes
  4. Crack your eggs one at a time directly into the gravy (be gentle and try not to break the yolks) do not overlap to keep the eggs separate from each other
  5. Cover and allow to cook undisturbed for 15 minutes until eggs are cooked through
  6. Adjust seasoning and garnish as desired - Serve hot with basmati rice or your favorite Indian flatbread
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