Saturday, June 18, 2016

Muttai Kuzhambu | Boiled Egg Gravy | Egg Curry with Coconut

Muttai kuzhambu, a spicy & tangy curry made with boiled eggs and it tastes great with steamed rice. It's one of the easiest curry to make in mins so i used to make this on my lazy days. And i always wonder how the simple ingredients will give such a delicious curry. Amma used to say that if you knew to balance the tanginess, spiciness and  salt in a curry, then you can become a master in making any kind of curry. That's the key to this recipe too.

It's my grandmother's(paternal) recipe and she never made muttai kuzhambu without adding drumstick in it. Egg kuzhambu as it is, doesn't have much flavor, adding 
drumstick gives such a nice aroma to the curry and makes the curry more delicious.  Even today, Appa  doesn't like muttai kuzhambu without drumsticks and of  course me too. If you haven't tried adding drumstick in egg kuzhambu, do give it a try and i'm sure that you'd be surprised by its amazing flavor.


Muttai Kuzhambu
Cooking Time:20 mins | Preparation Time:10 mins| Serves: 2 or 3
Category: Curry | Cuisine:Indian
Muttai Kuzhambu, Muttai Kulambu,Egg Kuzhambu,Egg curry,Boiled Egg Curry,Egg Curry with coconut Muttai kuzhambu, a spicy & tangy curry made with boiled eggs and it tastes great with steamed rice.
Ingredients
Hard Boiled Egg - 3 nos 
Drumstick (2 inch pieces) -  4 
Tamarind -  a small gooseberry size
Pearl onion - 6 to 8 
Green chili - 2 
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 cloves
Pearl onion - 2 


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. For more curries recipe, check out here.

Notes:

  • Adjust the chili powder & green chili according to your taste.
  • Don't reduce the amount of coconut, that's the only ingredients give thickness and quantity to the gravy since we don't 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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