Muttai Kulambu / Steamed Egg Curry - South Indian Style | Indian Egg Curry Recipes

The other day (read few months ago) I called up my grandma to ask for her Egg Curry - Muttai Kulambu recipe. She gave me the recipe I asked for and also gave me one bonus recipe for the Muttai Kulambu in a steamed version. I had not gotten a chance to try this version until recently. It is another super tasty, not too difficult to make and easy to drool over family recipe.

Ingredients:
Serves - 2-3
Eggs - 3
Onion - chopped - 3/4 cup
Tomato - chopped - 1/2 cup
Turmeric powder - 1/4 tsp
Salt - to  taste
Pepper powder - a pinch
Oil - 1 tbsp + 1/4 tsp
For the spice paste:
Grated Coconut - 1/2 cup
Cumin seeds / Jeera - 1/2 tsp
Khus khus / poppy seeds - 1/2 tsp
Cinnamon - 1/2" piece
Cloves - 3
Fennel Seeds / Sombu - 1 tsp
Green chillies - 3
Coriander seeds / Dhaniya - 1/4 tsp
Garlic cloves - 4 
Tempering:
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few

Method: 
Beat the eggs until fluffy with a pinch of salt and pepper. Apply some oil in a small steel bowl and pour the eggs. Steam until done, about 10 minutes. Transfer the steamed egg to a plate and cut into 1" cubes. Make a smooth paste of the ingredients for the spice paste. Heat oil in a large kadai and add the ingredients for tempering. Now add the chopped onions and saute until soft. Add the chopped tomatoes with a pinch of salt and continue to cook until mushy. Add the turmeric powder and the freshly ground spice paste. Fry for a couple of minutes and add about 2 cups of water. When it starts boiling, simmer for about 10 minutes. Check for salt and add the cubed steamed eggs. Continue to simmer for 5 minutes and remove from heat. This is a great side for idli, dosa, chapathi and steamed rice.