Traditional Muttai Kuzhambu Recipe | Udaitha Muttai Kuzhambu Recipe | Egg Kuzhambu Recipe

This is a simplest and authentic egg kuzhambu made by using egg, sambar shallots, coconut and spices

Preparation time: 10 minutes

Cooking time:20 minutes

Total times:30 minutes

Serving: 4

Course: Lunch

Cuisine: south Indian recipe

Ingredients:

3 Egg

1 gooseberry size tamarind

1 tblsp chilly powder

2 tblsp coriander powder

½ tsp turmeric powder

1 Pinch hing(Perungayam)

Salt as needed

Water as needed

To Grinding:

(1 Cup = 200 ml)

1 cup grated coconut

2 Garlic cloves

2 tblsp Pepper corn

1 tblsp cumin seeds

150 Gram sambar shallots (Peeled)

To Tempering:

2 tblsp oil

1 tsp mustard seeds

1 sprig curry leaves

Preparation:

1.       Transfer the peeled sambar shallots to the blender, grind it as smooth paste and keep aside

2.      Soak tamarind in hot water for 15 to 20 minutes. Extract the pulp and keep aside

3.      Heat a pan add cumin seeds and pepper, fry on low heat till the cumin seeds and pepper start their color change

4.      Transfer fried pepper and cumin seeds along with garlic and grated coconut, grind them as smooth paste and keep aside

Method:

(1 cup = 200ml)

1.       Heat a pan add tamarind pulp and grinded sambar shallots

2.      Add 2 cup water and chilly powder, coriander powder, hing (perungayam)  and turmeric powder. Mix well

3.      Add grinded coconut paste and mix well

4.      Close the lid and let it cook for 10 minutes

5.      Break the eggs and add to the kuzhambu

6.      Close the lid and let it cook till the egg and masala raw smell disappear (don’t put spoon in between in kuzhambu )

7.      Meanwhile heat a pan, add 1 tblsp oil and mustard seeds

8.     When mustard seeds crackle, add curry leaves

9.      Pour the tempering over the Kuzhambu and mix well

10.  Serve the muttai kuzhambu with rice

Pictorials

Ingredients

Peeled sambar shallots, 1 tblsp cumin seeds and 2 tblsp pepper

Transfer the peeled sambar shallots to the blender, grind it as smooth paste and keep aside

Heat a pan add cumin seeds and pepper

Fry on low heat till the cumin seeds and pepper start their color change 

Transfer fried pepper and cumin seeds along with garlic and grated coconut, grind them as smooth paste and keep aside

Heat a pan add tamarind pulp 

Add Grinded sambar shallot paste

Add 2 cup water and mix well

Add chilly powder, coriander powder, hing (perungayam)  and turmeric powder

Add Grinded coconut paste

Mix well

Close the lid and let it cook for 10 minutes

After 10 minutes

Break the eggs and add to the kuzhambu

Close the lid and let it cook till the egg and masala raw smell disappear (don’t put spoon in between in kuzhambu )

Muttai kuzhambu cooks well

Meanwhile heat a pan, add 1 tblsp oil and mustard seeds

When mustard seeds crackle, add curry leaves

Pour the tempering over the Kuzhambu 

Mix well

Serve the muttai kuzhambu with rice