South Indian Egg Curry Recipe (मुत्तई कुंजहम्बू रेसिपी)
Indulge in the delightful flavors of South India with this simple yet flavorful South Indian Egg Curry, known as Muttai Kunjhambu. This dish, rich in spices and aromas, is perfect for a satisfying dinner and pairs wonderfully with Kerala parotta or steaming rice. With its blend of fresh ingredients and spices, this curry is sure to become a favorite at your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Onion (chopped) | 1 |
| Garlic (grated) | 6 cloves |
| Tomatoes (chopped) | 2 |
| Coriander powder | 1 tsp |
| Red chili powder | 1 tsp |
| Turmeric powder | 1/4 tsp |
| Garam masala powder | 1/2 tsp |
| Salt | to taste |
| Fresh coriander (chopped) | for garnish |
| Mustard seeds | 1/2 tsp |
| Cumin seeds | 1 tsp |
| Oil | as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 12g |
| Carbohydrates | 10g |
| Fat | 15g |
| Fiber | 2g |
Preparation Time
| Task | Time |
|---|---|
| Preparation | 5 minutes |
| Cooking | 20 minutes |
| Total | 25 minutes |
Servings
| Number of Servings | 4 |
Instructions
-
Boil the Eggs: Begin by placing water in a saucepan and bringing it to a vigorous boil. Once the water reaches a rolling boil, gently add the eggs and let them cook for about 12 to 15 minutes. After cooking, carefully remove the eggs from the water and allow them to cool. Once they are cool enough to handle, peel the eggs and slice them in half. Set the halved eggs aside for later use.
-
Prepare the Masala: In a separate pan, heat oil over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds, allowing them to splutter and release their essential oils. This will create a fragrant base for your curry.
-
Sauté the Onions and Garlic: Add the chopped onion to the pan and sauté until it becomes translucent and soft, which should take about 3-4 minutes. Once the onions are soft, add the grated garlic and continue to sauté for an additional minute, stirring to prevent burning.
-
Cook the Tomatoes: Now, add the chopped tomatoes to the pan. Stir well and cook until the tomatoes have softened and broken down, approximately 5-6 minutes.
-
Add the Spices: Once the tomatoes are soft, add in the coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix everything thoroughly and allow the spices to cook for about 1 minute, letting their flavors meld.
-
Add Water and Simmer: Pour in a little water (about 1/2 to 1 cup, depending on your desired gravy consistency) and bring the mixture to a simmer. Let it cook for 5 to 7 minutes, allowing the spices to infuse into the sauce.
-
Combine Eggs and Finish: After simmering, gently add the halved boiled eggs to the pan, stirring carefully to coat them in the masala. Cook for an additional 2 to 3 minutes, just enough for the eggs to absorb the flavors of the curry.
-
Garnish and Serve: Turn off the heat and garnish the curry with freshly chopped coriander. Serve your delicious Muttai Kunjhambu warm alongside Kerala parotta, a fluffy bread that is perfect for soaking up the flavorful gravy. This dish is also fantastic when paired with steamed rice, making it a versatile addition to your dinner table.
Tips for the Best Muttai Kunjhambu
- Fresh Ingredients: Use fresh spices and herbs for the best flavor; fresh coriander can significantly enhance the dish.
- Adjust Spiciness: Feel free to adjust the amount of red chili powder to suit your heat preference; you can always add more if you enjoy a spicy kick.
- Make Ahead: This curry can be made a day in advance; the flavors deepen and improve overnight, making it a great option for meal prep.
This South Indian Egg Curry is not just a meal; it’s an experience of tradition and flavors that embodies the spirit of South Indian cuisine. Enjoy it with your loved ones and relish the delightful journey through the vibrant tastes of India!
