Halved Eggs with Garlic, Curry Leaves, and Tamarind

Muttai Kari

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Eggs were never part of my family’s repertoire when I was growing up in a somewhat rigid Tamilian Brahmin home—at least not when my tenacious grandmother was still alive. With her passing, and with new generations of children pervading the kitchen in these global times, taboos like this have fallen by the wayside to make way for a completely new array of offerings. Savor this curry for breakfast with south India’s rice-lentil pancakes called Vengayam adai.