Egg Curry Recipe | Muttai Kuzhambu Recipe

Egg Curry Recipe | Muttai Kuzhambu Recipe

Egg Curry Recipe/Muttai Kuzhambu Recipe with step by step instructions. This egg curry is a south Indian style side dish curry cooked with coconut.I almost make this egg curry at least once in a week in my home. This is an easy and yummy curry especially goes well for rice and we can even have it for chappathi or parathas.

Egg Curry Recipe

Lets learn how to make this yummy egg curry recipe or muttai kuzhambu recipe. Do try this in your home and give me your comments.

Egg Curry Recipe | Muttai Kuzhambu Recipe

south indian style muttai kuzhambu recipe
My kid was making that gift which is in the background of egg curry by his tiny fingers to make the impression and gifted to me on mothers day. So cute right!:)

Ingredients

Boiled Eggs – 4 or 5
Turmeric Powder – 1/4 tsp
Homemade Red Chili Powder – 3/4 tsp to 1 tsp
Coriander Powder – 1 1/2 tsp

Sea Salt / Kal Uppu – to taste
Water – 2  to 2 1/4 cups

For Seasoning

Sesame Oil / Gingelly Oil / Nallennai – 3 tbspn
Curry Leaves – 1 spring

To Grind

Poppy Seeds /Khus Khus / Kasa Kasa – 1 tbspn
Small Onions – 8
Tomato – 1
Coconut – 2 tbspn (chopped or grated)
Fennel Seeds / Saunf Seeds / Sombu – 1/2 tsp
Cumin Seeds / Jeera / Seeragam – 1 tsp
Garlic / Poondu – 3 pods
Curry Leaves – little
Cloves / Kirambu – 2
Cinnamon / Pattai – 1 piece

Egg Curry Recipe | Muttai Kuzhambu Recipe with Stepe by Step Pictures

1. Dry roast poppy seeds or Kasa Kasa in a pan for 1 minute in a medium flame.Soak it in hot water for 15 minutes.

how to make egg curry for rice

2. Cook and get ready with boiled eggs.Want to see detailed recipe for how to cook perfect boiled eggs,click hereI slited the eggs into 2 halves. You can slit the top of the eggs instead of cutting into 2 halves.

egg curry recipe preparation

3. Add all the ingredients listed under “To grind” table, in a mixie jar along with soaked poppy seeds.

egg curry recipe south indian style

4. Grind it to a smooth paste, if required, add some water to grind.

Egg curry recipe for rice

5. Heat a pan with 3 tbspn of sesame oil. Add curry leaves then add coconut tomato ground paste.

Anda Curry Recipe

6. Stir it, add turmeric powder,red chili powder and coriander powder.

muttai kuzhambu recipe preparation

7. Mix well and Saute the paste until it comes to the good golden color as the below picture or until the oil leaves the sides of the pan.

south indian style egg kuzhambu recipe

8. Add 2 1/2 cups of water.

Muttai Kuzhambu

9. Add required salt.

egg kuzhambu recipe

10. Mix well and bring it to boil for 10 minutes.

anda curry south indian style

11. After 10 minutes of boiling, add eggs one by one slowly. My mom what she will do at this stage is just break one uncooked egg and pour into the curry. Sometimes me to do like that. The egg curry would be taste great.

anda curry recipe for rice

12. Cover with a lid and keep the flame in low for another 12 to 15 minutes.

egg kuzhambu recipe south indian style

13. The egg curry will leave the sides of the pan.See how beautiful it is and of course the taste too.

south indian style anda curry recipe

14. Garnish with coriander leaves. Serve egg curry hot or warm as a side dish for rice.

how to make south indian style muttai kuzhambu recipe

 How to make south indian style egg curry recipe or egg kuzhambu recipe

Egg Curry Recipe | Muttai Kuzhambu Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Egg Curry Recipe | Muttai Kuzhambu Recipe

Ingredients

  • Boiled Eggs - 4 or 5
  • Sesame Oil / Gingelly Oil / Nallennai - 3 tbspn
  • Curry Leaves - 1 spring
  • Sea Salt / Kal Uppu - to taste
  • Water - 2 to 2 1/4 cups
  • Turmeric Powder - 1/4 tsp
  • Homemade Red Chili Powder - 3/4 tsp to 1 tsp
  • Coriander Powder - 1 1/2 tsp
    To Grind
  • Poppy Seeds /Khus Khus / Kasa Kasa - 1 tbspn
  • Small Onions - 8
  • Tomato - 1
  • Coconut - 2 tbspn (chopped or grated)
  • Fennel Seeds / Saunf Seeds / Sombu - 1/2 tsp
  • Cumin Seeds / Jeera / Seeragam - 1 tsp
  • Garlic / Poondu - 3 pods
  • Curry Leaves - little
  • Cloves / Kirambu - 2
  • Cinnamon / Pattai - 1 piece

Instructions

  1. Dry roast poppy seeds or Kasa Kasa in a pan for 1 minute in a medium flame.Soak it in hot water for 15 minutes.
  2. Cook and get ready with boiled eggs.I slited the eggs into 2 halves. You can slit the top of the eggs slightly instead of cutting into 2 halves.
  3. Add all the ingredients are listed under "To grind" table in a mixie jar along with soaked poppy seeds.
  4. Grind it to a smooth paste, if required, add some water to grind.
  5. Heat a pan with 3 tbspn of sesame oil. Add curry leaves then add coconut tomato ground paste.
  6. Stir it and add 1/2 tsp of turmeric powder,3/4 or 1 tsp of red chili powder and 2 tsp of coriander powder.
  7. Mix well and Saute the paste until it comes to the good golden color or until the oil leave the sides of the pan.
  8. Add 2 1/2 cups of water and add required salt.
  9. Mix well and bring it to boil for 10 minutes.
  10. After 10 minutes of boiling, add eggs one by one slowly. My mom what she will do right now is just break one uncooked egg and pour into the curry. Sometimes me too do like that. The egg curry would be taste great.
  11. Cover with a lid and keep the flame in low for another 12 to 15 minutes.The egg curry will leave the sides of the pan.Switch off the stove.
  12. Garnish with coriander leaves. Serve egg curry hot or warm as a side dish for rice.



Leave your comments here


Close