Egg curry-Muttai kuzhambu

An egg is always a life saver for a homemaker. An egg is enough to make a breakfast like a simple omelette or lunch like egg biryani or snacks like egg bonda or dinner like egg kothu parotta. It is an allrounder. Egg curry/Muttai kuzhambu goes well with rice, pulao, appam, idiyappam, parotta. So if I am making egg curry for lunch. I also use the same to either pair with dosa, appam..or I use the curry for making kothu parotta. I love the combo of white rice, egg curry and coriander seed thogayal and this is the combo which mom used to make when she makes egg curry sometimes she replaces coriander seed thogayal with fresh coriander leaves thogayal/chutney.

After coming to Muscat we buy the brown eggs available at the market. Even white eggs are available here. But we usually go for brown eggs and I don’t have any particular reason for it. My husband used to say that they are healthier. They are in jumbo size so I feel like one brown egg is equivalent to 2 Indian white eggs. Now coming to the recipe. I have used shallots in this curry. This shallot enhances the taste of curry. Also, I have used cashews for thickening and for a rich taste. At home mom used to use poppy seeds instead, you can also use them in place of cashews.

Now let us see how to make this Egg curry

Preparation time : 15 mins

Cooking time : 20 mins

Serves : 2 -4

INGREDIENTS REQUIRED

  • Boiled eggs- 4
  • Oil- 1 tbsp
  • Cumin seed- 1 tsp
  • Cardamon-2
  • Cinnamon -2(1 inch stick)
  • Cloves-2
  • Bay leaves-1
  • Green chilli-2
  • Small onion( finely chopped) -1 /2 cup
  • Ginger garlic paste – 2 tsp
  • Tomato -1(finely chopped)
  • Turmeric powder-1/4 tsp
  • Red chilli powder-1 Tsp
  • Coriander powder-2 Tsp
  • Curry leaves -few

For making paste

  • Grated coconut-5 tbsp
  • Fennel seeds-1 tsp
  • Cashew nut – 10 to 15 nos
  • Green chilli-1  

METHOD

1.Soak cashews in water for about 10 mins. To a blender, add all the ingredients given in for making paste and grind them to a fine smooth paste by adding water.

2. Place a pan or kadai and add oil. Cook in medium flame.Once the oil is hot add cumin seeds, cinnamon, cardamon, cloves, bay leaves. Slit the green chilli into half and add it. Then add small onions(you can also replace it 1 medium onion finely chopped). Saute them till they turn translucent. Then add curry leaves, ginger garlic paste.Cook until the raw smell goes. Add tomatoes. Wait until the oil oozes out.

3.Add salt to your taste. Then add turmeric powder, red chilli powder, coriander powder to it and mix well. Add the coconut cashew paste and a cup of water. Allow it to boil. Once the curry starts to thicken. Make a small slit in the boiled egg and add to it. Turn down the flame to low. Close with a lid and leave it for 2 minutes.Finally Add few coriander leaves to it. Egg curry is ready to be served.

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