Chettinad Egg Curry (Chettinad Muttai Kuzhambu)

Chettinad Egg Curry (Chettinad Muttai Kuzhambu)

A popular Chettinad style Egg Curry (Muttai Kuzhambu). Typically served with hot rice, idli, dosa or chapati.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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.