Mutta varaval
5 Eggs
1 teaspoon Oil
12 Kashmiri Dried Red Chillies
1 teaspoon Oil
1/4 teaspoon Salt
1/2 teaspoon Black Pepper Powder
15 Small Onions
1 Medium Onion
10 Garlic Cloves
1 Inch Ginger
1 teaspoon Fenugreek Powder
1 teaspoon Mustard Seeds
A few Curry Leaves
3-4 Dried Red Chillies
A Pinch of Fenugreek Seeds
1 Gooseberry-sized Tamarind (soaked and squeezed)
Water
2 tablespoons Water (for grinding)
1/4 teaspoon Salt
1/4 teaspoon Black Pepper Powder
Preparation
Heat oil in a pan. Add 12 dried red chillies and roast them until they turn slightly brown. Remove and set aside.
Heat 1 teaspoon oil in a pan. Add the beaten eggs, salt, and black pepper powder. Scramble the eggs gently, breaking them into small pieces. Remove and set aside. In a blender, add the roasted red chillies, small onions, medium onion, garlic, ginger, fenugreek powder, and 2 tablespoons water. Grind to a smooth paste. Heat oil in a pan. Add mustard seeds, curry leaves, dried red chillies, and fenugreek seeds. Once they splutter, add the ground masala paste. Cook the masala paste until the raw smell disappears and the oil starts to separate. Add the squeezed tamarind and some water. Mix well and bring to a simmer. Add the scrambled eggs to the masala. Mix gently to combine. Add salt and black pepper powder. Simmer for 2-3 minutes, allowing the flavors to meld. Remove from heat and serve hot with rice, appam, or as a breakfast option.
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