Chettinad Style Egg Kuzhambu / Egg Masala Curry

Chettinad Cuisine
Egg
Non-Veg
Non-veg Thali
Non-veg curry
Side dish for Roti
Side dish for Idli, Dosa
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Those who like spicy & hot food always opt for Chettinad Cuisine.! It is one of the spiciest and the most aromatic in India. It is popular for its traditional & mouthwatering recipes, which is sure to tingle our tastebuds. I am a big fan of Chettinad food & its spicy aroma. This Kuzhambu is a famous dish of Chettinad & I found the recipe in a youtube video, and it came out exactly the same taste as in restaurants. It was little thick, lipsmacking and instant hit in my home :) This recipe is a good combination with plain white rice & roasted pappad or rotis. Here is the spicy & tempting egg kuzhambu recipe.:)

Ingredients

Eggs - 4

Cumin seeds - 1 tsp

Black pepper corns - 1 tsp

Tamarind - small ball

Oil - 2 to 3 tbsp

Fenugreek seeds - ½ tsp

Mustard - ¼ tsp

Cumin for tempering - ¼ tsp

Curry leaves - 5 to 6

Onion - 1

Green chilly - 1

Garlic - 4 to 5 pods

Tomato - 2

Turmeric pwd - ¼ tsp

Coriander pwd - 1 tsp

Red chilly pwd - 1 tsp

Salt to taste

Fresh coriander leaves

Instructions

1.

Boil the eggs , remove the shells and keep aside.

2.

Dry roast the cumin seeds & black pepper corns , cool & grind to powder.

3.

Soak lemon sized ball of tamarind in ½ cup of water.

4.

Heat oil in a fry pan.

5.

Add fenugreek seeds, mustard, cumin and curry leaves.

6.

Once it popup, add onions and green chillies.

7.

Saute until onions are golden brown.

8.

And grated garlic, chopped tomatoes and fry until the tomatoes are soft.

9.

Add turmeric pwd, coriander powder, red chilly pwd and fry in medium heat for 3 to 4 mins.

10.

Add salt and ½ cup water and simmer for 5 more mins.

11.

Add thick tamarind juice, stir and let it boil for 2 mins.

12.

Check for salt & seasonings.

13.

Reduce flame and cook till you get the desired thick consistency.

14.

Now add the boiled eggs. Let it cook in the masala in simmer for 4 to 5 mins.

15.

Stir well & add the roasted cumin - pepper powder.

16.

Bring it to boil and turn off heat.

17.

Garnish with freshly chopped coriander leaves.

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