Saturday, June 18, 2016

Muttai Kuzhambu | Boiled Egg Gravy | Egg Curry with Coconut

Muttai kuzhambu - Eggs in spicy tangy gravy and it's best suit for rice. It's one of the easiest kuzhambu recipe and i used to make this on my lazy days. From the scratch,this gravy will be ready in 15- 20 mins.And i always wonder how come the simple ingredients will give such a delicious gravy. My mother used to say , if you knew to balance the tanginess, spiciness and  salt in a gravy, then you can become a master in making any kind of gravy. That's the key to this recipe too.

It's my grandmother(paternal) recipe and she used to add drumstick in Muttai Kuzhambu , it gives very unique flavor and taste to this gravy. Even today, my father dont like muttai kuzhambu without drumsticks and of  course me too.Once you try this ,you will know the difference.



Muttai Kuzhambu
Cooking Time:20 mins | Preparation Time:10 mins| Serves: 2 or 3
Category: Curry | Cuisine:Indian
Ingredients
Hard Boiled Egg - 3 nos 
Drumstick (2 inch pieces) -  4 nos
Tamarind -  a small gooseberry size
Pearl onion - 6 to 8 nos
Green chili - 2 nos
Tomato - 1 no
Turmeric powder - 1/4 tsp
Red chili powder - 1 1/2 tsp
Curry leaves - few
Sesame Oil - 1 tbsp
Mustard & urad dal - 1/2 tsp
Coriander leaves - few
Salt - to taste

To grind
Grated Coconut - 1/4 cup
Cumin seed - 1 tsp
Garlic - 2 small pods
Pearl onion - 2 nos

Procedure

First soak the tamarind in 1/2 cup of water . Peal the onions , cut onions & tomato into small pieces , slit the green chili and drumstick.

Heat the kadai with oil, add mustard & urad dal, once mustard splutter, add the onions & saute till translucent, then add curry leaves & green chili. Saute it for 30 sec.

Add drumstick  & tomatoes one by one , saute it for a while and add  the tamarind juice extract  from the soaked tamarind.
Add all the spices (turmeric & chili powder) & salt. Bring it to boil and keep the flame in medium. Let the drumstick to cook. 
Grind the ingredients listed under "To grind" into fine paste . Remove the shells of eggs and cut into half.
Once drumsticks are cooked, add the coconut paste and enough water. Bring into boil , once the raw smell leaves, add the eggs and switch off the flame.
Tasty yet simple Egg Kuzhambu is ready 


Notes:

  • Adjust the chili powder & green chili according to your taste.
  • Dont reduce the amount of coconut, that's the only ingredients give thickness and quantity to the gravy since we dont use any other masala here.
  • If you desired, add few coriander leaves at the end.
  • You can use normal cooking oil too.
  • Peal onion gives great taste to this kuzhambu, highly recommended to use.




   



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