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Chettinad Muttai Kuzhambu (Chettinad Egg Curry)

Jayashree's picture
Different types of egg curry is made in chettinad. Mostly if it is for lunch poondu vengaya kuzhambu is made and egg is added in the end. In this curry egg will get the hot and sour taste of the gravy.
Ingredients
  Boiled egg 4
  Onion 1 Large, chopped
  Tomato 1
  Chopped ginger 1 Teaspoon
  Chopped garlic 1 Tablespoon
  Chili powder/Sambar powder 1 Teaspoon
  Coriander powder 1
  Garam masala powder 1 Teaspoon
  Coconut 3 Teaspoon
  Fennel seeds 1 Teaspoon
  Cumin seed 1 Teaspoon
  Cashewnut 1 Teaspoon
Directions

Boil the eggs. Make a small split in the middle.
Grind the coconut paste.
Keep the kadai in the stove. In a teaspoon of oil season the curry with a teaspoon of fennel seed, a green chili and curry leaf.
Add the onion and garlic pieces and sauté well. Now add the chopped ginger pieces and sauté that too for few minutes.
Finally add the chopped tomatoes and sauté till the tomato pieces get cooked.
Now add the chili powder, garam masala and coriander powder. Mix well. Be careful that the powder doesn’t get burned.
Now add 2 cups of water and the salt needed. Keep the stove in medium flame and allow the curry to get cooked and reduce to ½ the quantity. Now mix the grounded coconut in a cup of water and add to the curry. Cook for 5 minutes. You will find the gravy thickening due to the cashews in the masala.
Now add the boiled egg into the curry and cook for 5 more minutes in medium fire. The tasty egg curry is ready and thanks to Solai's chettinadu recipes for this wonderful recipe.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chettinad
Course: 
Main Dish
Taste: 
Spicy
Method: 
Boiled
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Subtitle: 
Chettinad Egg Curry

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7 Comments

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Chettinad Muttai Kuzhambu (Chettinad Egg Curry) Recipe, Chettinad Egg Curry