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Chettinad Egg Curry (Chettinad Muttai Kuzhambu)
A popular Chettinad style Egg Curry (Muttai Kuzhambu). Typically served with hot rice, idli, dosa or chapati.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
South Indian
Keyword:
Dosa Side dish, Egg Curry, Spicy
Servings:
4
People
Ingredients
8
Eggs – 6 to 8
200
g
Sambar Onions/ Shallots
chopped
4 - 5
Green Chillies
chopped
6
large
Tomatoes
chopped
1
tbsp
Ginger Garlic Paste
1
tsp
Black Pepper Powder
3
tsp
Coriander Powder
1/2
tsp
Turmeric Powder
2
tsp
Red Chilli Powder
1
tsp
Saunf
1
tsp
Cumin Seeds
Coriander Leaves
handful, chopped
2
tbsp
Oil
preferably Sesame/Groundnut Oil
Salt
as per taste
Instructions
Boil the eggs, peel the shells and keep aside.
Heat oil in a pan over medium flame.
Fry the cumin seeds, saunf and sambar onions for a minute.
Add the green chillies, tomatoes and ginger garlic paste.
Stir well and saute for 2 to 3 minutes until they are cooked well and oil starts coming out from the sides.
Add turmeric powder, coriander powder, red chilli powder and salt. Stir well.
Pour enough water and bring to a boil.
Add the eggs and stir gently.
Simmer and bring to a gentle boil.
Garnish with coriander leaves. Serve hot.
Alternate Version:
Heat oil in a pan over medium flame.
Fry the cumin seeds, saunf and sambar onions for a minute.
Add the green chillies, tomatoes and ginger garlic paste.
Stir well and saute for 2 to 3 minutes or until golden.
Add turmeric powder, coriander powder, red chilli powder and salt. Stir well.
Pour enough water and bring to a boil.
Break the eggs directly into the kuzhambu, close the vessel and lower the flame.
Allow it to simmer for 10 minutes. Stir this gently.
Garnish with coriander leaves. Serve hot.