Muttai Kuzhambu
Hard-boiled eggs simmered in a tangy, coconut-spiced kuzhambu — the Tamil equivalent of egg curry, common across all Tamil communities. The Kongunadu version uses more black pepper and shallots; the eggs are first lightly fried in sesame oil before dropping into the tamarind-coconut gravy.
Cuisines
Chettinad
Kongunadu
Madras
Andhra
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 4 | eggs |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 | large onion, finely chopped |
| 2 | green chilies, slit |
| 1 tablespoon | ginger-garlic paste |
| 2 | large tomatoes, finely chopped |
| 1 teaspoon | turmeric powder |
| 2 teaspoons | red chili powder |
| 1 tablespoon | coriander powder |
| 1 teaspoon | black pepper powder |
| 1 cup | coconut milk |
| 1 cup | water |
| — | salt to taste |
| 2 tablespoons | chopped coriander leaves |
Instructions
- 1 Boil the eggs, peel them, and set aside.
- 2 Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds.
- 3 Add the chopped onions and sauté until they turn golden brown.
- 4 Add the slit green chilies and ginger-garlic paste, sauté until the raw smell disappears.
- 5 Add the chopped tomatoes and cook until they become soft and oil separates.
- 6 Mix in turmeric powder, red chili powder, coriander powder, and black pepper powder. Cook for a minute.
- 7 Pour in the coconut milk and water, bring the mixture to a boil.
- 8 Add salt to taste and gently place the boiled eggs into the curry.
- 9 Simmer the curry for 10 minutes, allowing the flavors to meld.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, lightly fry the boiled eggs in oil before adding them to the curry.