South Indian style of egg curry made by directly poaching the eggs in the gravy.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: Indian, south indian, Tamilnadu
Keyword: egg curry, eggs, gravy, kuzhambu, muttai
Servings: 4
Author: Mullai Madavan
Ingredients
3eachEggs
1cupOnionsfinely chopped, try using shallots / sambar vengayam
1/2cupTomatoripe
1eachGreen Chilli
3clovesGarliccrushed
2 to 3teaspoonCoconut pastefresh coconut made into fine paste
3tbspTamarind extractthick extract by soaking marble size tamarind in water.
6eachCurry leaves
1/2teaspoonMustard seeds
1/2teaspoonCumin seeds
1/2teaspoonFenugreek seeds
1/2teaspoonSplit black gram
1/2teaspoonFennel seedsoptional, adds ton of flavor
1/4teaspoonAsafoetidaoptional
1/2teaspoonTurmeric powder
2teaspoonRed Chilli powder****Read notes
4teaspoonCoriander powder
1teaspoonCumin powder + Black pepper powderoptional
1 & 1/4 teaspoonSalt or to tastekosher/ crystal salt preferred
1pinchJaggery / sugar
1/4cupOil
1 & 1/2 cupWater
2teaspoon Chopped Coriander leaves, & Curry leavesoptional, for garnish
Instructions
Heat oil in a pan and splutter mustard, cumin, fenugreek, split black gram, fennel seeds along with asafoetida and curry leaves.
Saute chopped onions, green chilies and garlic. When it turns slightly brown add chopped tomatoes and cook until soft.
Add turmeric, red chili , coriander, cumin powder, black pepper powder (or use 3 tbsp -Kuzhambu Milagai Thool ) and salt to the mixture. Make sure this gets sautéed well and cooked until the oil separates from the masala.
Now add tamarind pulp, water and sugar. Let it come to one boil and then simmer.
Now carefully crack and drop the eggs one by one in the gravy. (do not stir or scramble the mixture)
Cover & cook for 10 minutes(approx) over medium high flame of a small burner or until the eggs are cooked perfectly.
Once the eggs get firm, add the coconut paste and give one little gentle stir and simmer for few minutes and switch off.
Garnish with curry leaves and serve hot with steamed rice, poriyal and varthal.
Notes
Avoid cooking the eggs for long time, as it might make the yolks rubbery and hard. Simmering for maximum of 15 minutes on medium flame should work fine. Try using the small burner over medium high flame for 10 minutes will cook them perfectly.
Cooking the onion tomato mixture over low flame is the key to make a thick gravy and to get the right consistency.
Adding sugar or jaggery is optional it balances the spice level and tanginess of the gravy.
Kuzhambu Milgai Thool gives the right texture and consistency for the gravy.
You may substitute red chili powder & coriander powder with 3 tablespoons full Kuzhambu Milagai Thool.
Adding coconut paste is optional but gives good flavor and creamy consistency to the gravy. Traditional muttai kuzkhambu includes coconut paste.
Grinding a little fennel and poppy seeds with coconut adds richness & flavor to the gravy. My MIL makes this type (pondy style) which they call muttai kurma kuzhambu.