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

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Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

	4	Egg
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1	Onion , large, finely chopped
	2	Green Chili , slit
	1 tablespoon	Ginger-garlic paste
	2	Tomato , finely chopped
	1 teaspoon	Turmeric powder
	2 teaspoons	Red chili powder
	1 tablespoon	Coriander powder
	1 teaspoon	Black pepper powder
	1 cup	Coconut Milk , thick
	1 cup	Water
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

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.