Muttai Kuzhambu Recipe – South Indian Egg Curry
Muttai Kuzhambu is a quintessential South Indian dish, known for its rich, spicy flavors and comforting appeal. This egg curry, also known as South Indian Egg Curry, features perfectly boiled eggs simmered in a tangy and aromatic gravy. It is an ideal dish to pair with steaming hot rice, Appam, or Lachha Paratha, making it a versatile addition to your dinner table. This recipe is perfect for anyone who enjoys the blend of spices in South Indian cuisine, and it’s a great way to incorporate eggs into your meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 4 |
| Onion (chopped) | 1 large |
| Garlic (grated) | 6 cloves |
| Tomato (chopped) | 2 medium |
| Coriander Powder (Dhania) | 1 tsp |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder (Haldi) | 1/4 tsp |
| Garam Masala Powder | 1/2 tsp |
| Salt | To taste |
| Coriander Leaves (chopped) | As required for garnish |
| Mustard Seeds | 1/2 tsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Sunflower Oil | As required for cooking |
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: South Indian
Course: Dinner
Diet: Eggetarian
Instructions
-
Prepare the Eggs:
To start making this Muttai Kuzhambu recipe, place the eggs in a saucepan and boil them in enough water. Allow them to cook for 12 to 15 minutes until they are hard-boiled. Once the eggs have cooled down, peel off the shell and set them aside. Slice each egg lengthwise into two halves for easy absorption of the flavors. -
-
Cook the Spices:
Heat a generous amount of sunflower oil in a heavy-bottomed pan. Once the oil is hot, add the mustard seeds and cumin seeds. Allow the seeds to splutter, signaling that they are releasing their aromas. Immediately add the chopped onions to the pan and sauté them until they turn soft and translucent. -
Sauté Garlic and Tomatoes:
Once the onions are well-cooked, add the grated garlic to the pan and sauté for about a minute until it becomes fragrant. Then, add the chopped tomatoes and cook them until they become soft and mushy, which will help to form the base of the curry. -
Add the Spices:
Stir in the coriander powder, garam masala powder, red chilli powder, turmeric powder, and salt. Give everything a good mix to ensure the spices are well incorporated, and sauté for another minute to allow the flavors to develop. -
Simmer the Gravy:
Add enough water to the pan to form a thick gravy. Let the mixture cook for a few minutes, stirring occasionally, until the oil starts separating from the gravy. This will indicate that the flavors have melded together and the gravy is ready. -
Add the Eggs:
Gently add the halved boiled eggs into the gravy. Cook for 2 to 3 minutes to allow the eggs to absorb the flavors of the curry. Be careful not to stir too often or cook for too long, as this could cause the eggs to break apart. -
Garnish and Serve:
Once the curry is done, garnish with freshly chopped coriander leaves for a burst of freshness and color. Serve the Muttai Kuzhambu hot with a side of Appam, Steamed Rice, or Lachha Paratha. For a complete meal, you can also serve a Kachumber Salad on the side.
Tips for the Perfect Muttai Kuzhambu:
- Adjust Spice Levels: If you prefer a milder curry, you can reduce the amount of red chilli powder and garam masala. Conversely, for a spicier version, increase the quantity of these ingredients.
- Gravy Thickness: If you prefer a thicker gravy, you can cook the curry for a longer period after adding the water, allowing it to reduce and thicken.
- Add Coconut Milk: For a creamier and richer version of this curry, you can add a bit of coconut milk to the gravy after it starts to thicken.
Enjoy the flavors of South India in every bite with this delicious and aromatic Muttai Kuzhambu!
