July 8, 2012

Muttai(egg) kuzhambu

Egg is always my favorite. And this is my most wanted one of my mom's recipes. As I am fond of puli kuzhambu and eggs, this combination of eggs with puli kulambu is excellent and is a best accompaniment with rice.


• 4 Eggs (no need to boil)
• 1 Onion
• 1 Tomato(small)
• 6 Garlic Flakes
• 1/4 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 1/2 tsp Red Chili Powder
• 3 tbsp Tamarind Paste
• 1 cup Water
• Oil for cooking
• Mustard seeds
• Jeera / Cumin seeds
• Curry leaves
• Coriander Leaves for garnishing
• Salt to taste

To grind (powder)
Pepper - 2 tsp
Jeera/Cumin seeds - 1 tsp 

How to make Muttai Kulambu:

• Chop the onion, tomato and garlic.  Grind the pepper and cumin to a powder (coarse is okay)
• Heat the oil. Its better to use a wide pan as we need more space for dropping the eggs separately
• Add Mustard seeds and jeera. Allow spluttering. 
• Add the chopped curry leaves, onion, tomatoes and garlic.  Saute till they turn brown and tender. 
• Mix turmeric powder, red chili, coriander powder and salt and fry for few minutes
• Fry the mixture for few minutes. 
• Add tamarind paste and water.  Bring it to boil and keep it covered for 5 mins.
• Add the ground pepper, cumin powder.
• Now reduce the flame to medium and break the eggs directly to the gravy one by one separately. A wide pan will help this to give more room for the eggs.
• Cook it covered over medium flame for 10 minutes.  Once the eggs are cooked properly, adorn the gravy with coriander leaves. 
• Serve it with steamed rice.

I am sending this post for Spotlight: Curries and Gravies happening at Cuisnie Delights


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