Muttai Kuzhambu (South Indian Egg Curry)
This delicious South Indian dish, also known as Muttai Kulambu, is a flavorful egg curry served as a side for rice, dosa, or chapati. With a simple yet aromatic gravy made without coconut, tamarind, or ground spices, this dish is especially delightful with steamed rice.
Cuisine: South Indian
Course: Dinner
Diet: Eggetarian
Ingredients
- Whole Eggs: 4
- Onion (chopped): 1
- Garlic (grated): 6 cloves
- Tomato (chopped): 2
- Coriander Powder (Dhania): 1 teaspoon
- Red Chilli Powder: 1 teaspoon
- Turmeric Powder (Haldi): 1/4 teaspoon
- Garam Masala Powder: 1/2 teaspoon
- Salt: To taste
- Coriander Leaves (chopped, for garnishing): As required
- Mustard Seeds (Rai/Kadugu): 1/2 teaspoon
- Cumin Seeds (Jeera): 1 teaspoon
- Oil: As required
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4
Instructions:
- Begin by boiling the eggs in a saucepan with enough water. Once they are cooked (about 12-15 minutes), remove the shells and slice the eggs in half. Set them aside.
- Heat oil in a heavy-bottomed pan. Add mustard seeds and cumin seeds. When they begin to splutter, add the chopped onion and sauté until they become soft and translucent.
- Add the grated garlic and sauté for about 1 minute.
- Stir in the chopped tomatoes and cook until they turn soft and mushy.
- Add the coriander powder, red chilli powder, turmeric powder, garam masala, and salt. Mix well and sauté for another minute.
- Pour in enough water to form a gravy, stir, and cook for a few minutes until the oil begins to separate from the mixture.
- When the gravy thickens slightly, add the halved boiled eggs and let it simmer for 2-3 minutes. Avoid stirring too much to keep the eggs intact.
- Garnish with chopped coriander leaves and serve hot.
Serving Suggestions:
Serve Muttai Kuzhambu with Appam, Steamed Rice, or Lachha Paratha. A refreshing Kachumber Salad is an excellent accompaniment to complete the meal.
Enjoy this savory South Indian delicacy as a wholesome meal!
