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Muttai Kara Kuzhambu

srividya76's picture
Of all the dishes in the Chettinad style who are famous for their kuzhambu's -- a type of indian sambhar, and one such recipe is the Spicy Egg Gravy also called as Muttai Kara Kuzhambu
Ingredients
  Hard boiled eggs 6 , slightly slit at 3-4 sides
  Tamarind paste 1 Teaspoon (thick)
  Red onion 1 Large, finely chopped
  Garlic 1 Large, semi crushed (peeled)
  Tomato 1 Large, chopped
  Jaggery/Brown sugar 1 Teaspoon
  Salt To Taste
  Turmeric powder 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Rice flour 1 Teaspoon
  Sesame oil 1 Cup (16 tbs)
  Mustard seeds 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Fenugreek seeds 1⁄2 Teaspoon
  Chana dal 1⁄2 Teaspoon
  Urad dal 1⁄2 Teaspoon
  Asafoetida 1⁄2 Teaspoon
  Dried red chilies 5
Directions

In a bowl have the slitted eggs aside.

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

Later add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once the gravy consolidates add eggs to it. Allow it to boil once or twice.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chettinad
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Smooth
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4
Story
One of the rare non-vegetarian cuisines of south India, Chettinad Cuisine hails from the kitchens of the Chettiars. It is one of the spiciest, oiliest and most aromatic in India. The cuisine had its origin in a small village called Nedungudi, about 600 km south of Chennai. Like other south Indian cuisines, a typical Chettinad menu is served on a banana leaf with many mouth-watering dishes. This cuisine has several variations of fish, mutton, and chicken dishes, of which the Chettinad Pepper Chicken is a specialty. Besides hot and spicy dishes, the cuisine consists of an array of vegetarian dishes. Chettinad cuisine will surely be a delight for those who like hot and spicy non vegetarian dishes.
Subtitle: 
Spicy Egg Gravy

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4 Comments

Sunitha.Neelakantan's picture
Kara Kuzhambuuuuuuuuuuu is really a mouth watering dish.... i luv this kuzhambu which my mom prepares with different combinations..... reminds me of my days in india..... ur muttai kara kuzhambu flashed up all those golden memories :) i hope this can also be prepared with vegetables and particularly with garlic...it becomes an add on recipe to the vegans as well, isnt it? infact ur posting all my fav dishes...... Happy cooking & keep on posting.... :)
srividya76's picture
Hi Sunitha thank you for the lovely comment. Kara kuzhambu can also be prepared with vegetables and garlic too. Using our creativity we can enjoy this dish.
Sanghi's picture
Hi Srividya, Very lovely dish. I like kaara kulamboo very much and love to try different recipies with eggs. This thick kulambu gives the memories of my mother's kulambu. Thanks for your post..
srividya76's picture
Thank you Sanghi.