Chettinad Style Egg Kuzhambu / Egg Masala Curry
Those who like spicy & hot food always opt for Chettinad Cuisine.! It is one of the spiciest and the most aromatic in India. It is popular for its traditional & mouthwatering recipes, which is sure to tingle our tastebuds. I am a big fan of Chettinad food & its spicy aroma. This Kuzhambu is a famous dish of Chettinad & I found the recipe in a youtube video, and it came out exactly the same taste as in restaurants. It was little thick, lipsmacking and instant hit in my home :) This recipe is a good combination with plain white rice & roasted pappad or rotis. Here is the spicy & tempting egg kuzhambu recipe.:)
Eggs - 4
Cumin seeds - 1 tsp
Black pepper corns - 1 tsp
Tamarind - small ball
Oil - 2 to 3 tbsp
Fenugreek seeds - ½ tsp
Mustard - ¼ tsp
Cumin for tempering - ¼ tsp
Curry leaves - 5 to 6
Onion - 1
Green chilly - 1
Garlic - 4 to 5 pods
Tomato - 2
Turmeric pwd - ¼ tsp
Coriander pwd - 1 tsp
Red chilly pwd - 1 tsp
Salt to taste
Fresh coriander leaves
Boil the eggs , remove the shells and keep aside.
Dry roast the cumin seeds & black pepper corns , cool & grind to powder.
Soak lemon sized ball of tamarind in ½ cup of water.
Heat oil in a fry pan.
Add fenugreek seeds, mustard, cumin and curry leaves.
Once it popup, add onions and green chillies.
Saute until onions are golden brown.
And grated garlic, chopped tomatoes and fry until the tomatoes are soft.
Add turmeric pwd, coriander powder, red chilly pwd and fry in medium heat for 3 to 4 mins.
Add salt and ½ cup water and simmer for 5 more mins.
Add thick tamarind juice, stir and let it boil for 2 mins.
Check for salt & seasonings.
Reduce flame and cook till you get the desired thick consistency.
Now add the boiled eggs. Let it cook in the masala in simmer for 4 to 5 mins.
Stir well & add the roasted cumin - pepper powder.
Bring it to boil and turn off heat.
Garnish with freshly chopped coriander leaves.