Muttai Kunjahambu Recipe – South Indian Egg Curry
Muttai Kunjahambu is a flavorful and aromatic South Indian-style egg curry that pairs beautifully with rice, paratha, or phulka. This simple yet rich curry is made with a delicious blend of coconut, tamarind, and freshly ground spices. The eggs are gently simmered in a spiced gravy that is full of flavor, making it a perfect choice for a cozy dinner.
This recipe is ideal for an Eggetarian diet and can be enjoyed as part of a comforting meal. Here’s how to prepare this delightful curry for your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Onion (chopped) | 1 |
| Garlic (crushed) | 6 cloves |
| Tomatoes (chopped) | 2 |
| Coriander Powder | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coriander (chopped) | For garnish |
| Mustard Seeds (Rai) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Oil | As needed (for cooking) |
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Instructions
-
Boil the Eggs
Begin by boiling water in a saucepan. Once the water is boiling, carefully add the eggs. Let them boil for about 12 to 15 minutes until they are hard-boiled. Once done, remove the eggs from the water and set them aside to cool. Peel the eggs and cut them in half. Set them aside for later use. -
Prepare the Tempering
Heat oil in a pan over medium heat. Add mustard seeds (rai) and cumin seeds (jeera). Allow them to splutter for a few seconds, releasing their flavors. -
Cook the Onions
Add the chopped onions to the pan and sauté them until they turn soft and translucent. This should take about 4 to 5 minutes. -
Add Garlic and Tomatoes
Now, add the crushed garlic to the pan and sauté it for 1 minute until the raw smell disappears. Next, add the chopped tomatoes and cook until they soften and become mushy, about 4 to 5 minutes. -
Add Spices
Once the tomatoes are soft, add the coriander powder, red chili powder, turmeric powder, garam masala powder, and salt. Stir everything together, making sure the spices are well blended into the tomato-onion mixture. Let this cook for 1 minute, allowing the spices to release their aroma. -
Add Water and Simmer
Pour in enough water (depending on your preferred consistency of the gravy) and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 5 to 7 minutes to allow the flavors to meld together. -
Add the Eggs
Gently add the boiled and halved eggs into the simmering gravy. Cook for an additional 2 to 3 minutes, ensuring that the eggs absorb the flavors of the curry. -
Final Garnish and Serve
Turn off the heat and garnish the curry with fresh chopped coriander leaves. Serve hot with Kerala parotta, roti, or rice for a delightful meal.
Serving Suggestions
Muttai Kunjahambu is best enjoyed with Kerala Parotta or your favorite flatbreads. You can also pair it with steamed rice for a comforting and hearty dinner. For a complete meal, serve this curry alongside a fresh salad.
Enjoy this South Indian delicacy and treat your family to the comforting flavors of Muttai Kunjahambu!
