Muttai Kuzhambu | Egg Kulambu (Gravy)

Being away from India, I really miss my Mom's cooking a lot. Special ingredient in her cooking will always be her love for us. I love everything my mom cooks, especially her egg kuzhambu. Though I have tried the recipe so many times, still it does not match with hers. But sure, it is my hubby and little girl's favourite. Just wanted to share my mom's Egg kulambu recipe here. It is a tamarind based spicy and tangy gravy made with boiled egg.

Muttai Kuzhambu Recipe

South Indian style spicy tangy tamarind based gravy with boiled egg. This gravy can be had with rice, idli or dosa.
Prep time: 20 min  Cook time: 25 min  Total time: 45 min
Yield: 4 servings

Ingredients :

• Eggs : 4 nos
• Tamarind : a small lemon size
• Water : 4 1/2 cups
• Oil : 4-5 teaspoons
• Salt : to taste
• Cilantro : a bunch, to garnish

To grind

• Scrapped coconut : 1/2 cup
• Chopped onions : 1 cup
• Cumin seeds : 1/2 teaspoon
• Chilli powder : 1 teaspoon
• Coriander powder : 2 teaspoons
• Turmeric Powder : 1/4 teaspoon

To temper

• Mustard seeds : 1/4 teaspoon
• Fenugreek seeds : 1/2 teaspoon
• Garlic (de-skinned) : 4 - 5 cloves
• Asafoetida : a pinch
• Curry leaves : 1 sprig

Instructions :

1. Boil the eggs and remove the shell.
2. Soak Tamarind and extract it.
3. In skillet add two tsp oil,add cumin seeds,then add chopped onions, saute till its golden brown.Then to it add turmeric, chilli and coriander powders. Finally add coconut and switch the stove off , when the roasted coconut gives a good aroma. Let it cool for a while and grind it to paste.
4. In a sauce pan, add remaining oil and then add mustard seeds and fenugreek seeds. Add asafoetida, curry leaves and garlic, cook till the garlic is a light brown colour. To it add the ground paste, and the tamarind extract. Let it cook for 3-4 minutes.
5. Then add water and salt to taste. Finally, add boiled eggs.
6. Let the gravy simmer till oil seperates.
7. Finally garnish it with cilantro.
8. Ready to serve with rice.

Notes :

• I made small slits in the egg, so that the flavour of the kuzhambu can get into it.
• I used frozen scrapped coconut, it has to be thawed before use.

Recipe Developed, Baked and Clicked By Divya Prakash