A classic South Indian egg curry from Tamil Nadu, featuring hard-boiled eggs simmered in a tangy and spicy gravy made with coconut, tomatoes, and aromatic spices. Perfect with hot rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
252cal
9gprotein
19gcarbs
Ingredients
4 piece eggs
2 tbsp sesame oil (Gingelly oil is recommended for authentic flavor.)
0.5 tsp mustard seeds
10 piece curry leaves
1 large onion (Finely chopped.)
1 tbsp ginger garlic paste
2 medium tomato (Finely chopped.)
0.5 tsp turmeric powder
1 tsp red chili powder (Adjust to your spice preference.)
Crispy, lacy, and incredibly nutritious dosas made from finger millet flour. This instant recipe is a fantastic healthy breakfast option, ready in under an hour and packed with flavor.
A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
About Muttai Kulambu, Ragi Dosa and Tomato Chutney
Crispy ragi dosa with aromatic egg curry – a fiber-rich, soul-satisfying dinner.
This chettinad dish is perfect for dinner. With 617.9499999999999 calories and 16.45g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
1 tbsp tamarind paste (Or soak a small lemon-sized ball of tamarind in 1/2 cup warm water and extract the juice.)
1 tsp salt (Or to taste.)
1.5 cup water
0.5 cup grated coconut (Fresh or frozen.)
1 tsp fennel seeds
1 tsp poppy seeds (Optional, for a thicker gravy.)
4 piece shallots (For the ground paste.)
2 tbsp coriander leaves (Chopped, for garnish.)
Instructions
1
Prepare Eggs and Coconut Paste
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil. Drain, cool under running water, peel, and make 2-3 shallow slits on each egg. Set aside.
In a blender, combine the grated coconut, fennel seeds, poppy seeds (if using), and shallots. Add 1/4 cup of water and grind to a very smooth paste. Set aside.
2
Sauté Aromatics and Spices
Heat sesame oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and let them splutter completely.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Sauté for 2 minutes, stirring constantly, until the oil begins to separate from the masala.
3
Build and Simmer the Gravy
Add the ground coconut paste to the pan. Cook for 3-4 minutes, stirring continuously, until it becomes fragrant.
Pour in the tamarind paste and 1.5 cups of water. Add salt and mix everything well.
Bring the gravy to a gentle boil, then reduce the heat to a simmer.
4
Add Eggs and Finish
Gently slide the slit hard-boiled eggs into the simmering gravy.
Cover the pan and let the kulambu simmer on low heat for 8-10 minutes. This allows the eggs to absorb the flavors of the gravy.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving for the flavors to meld.
5
Serve
Serve the hot Muttai Kulambu with steamed rice, idli, dosa, or idiyappam.
302cal
6gprotein
43gcarbs
12gfat
Ingredients
1 cup Ragi Flour (Also known as finger millet flour)
0.5 cup Rice Flour (Provides essential crispiness)
0.25 cup Suji (Fine semolina, also known as Rava)
0.25 cup Curd (Plain, slightly sour yogurt)
1 medium Onion (Finely chopped)
2 piece Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Peeled and finely grated)
1 tsp Cumin Seeds
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Salt (Adjust to taste)
3.5 cups Water (Adjust for a very thin, watery consistency)
3 tbsp Ghee (For cooking the dosas)
Instructions
1
Combine Flours and Aromatics
In a large mixing bowl, whisk together 1 cup of ragi flour, 0.5 cup of rice flour, and 0.25 cup of suji. Ensure they are well combined and free of lumps.
To the flour mixture, add 1 finely chopped onion, 2 finely chopped green chilies, 1 inch of grated ginger, 1 tsp of cumin seeds, 2 tbsp of chopped coriander leaves, and 1 tsp of salt. Mix everything thoroughly.
2
Prepare and Rest the Batter (30 minutes)
Stir in 0.25 cup of curd to form a thick paste. This helps in incorporating the curd evenly.
Gradually pour in 3.5 cups of water while whisking continuously to create a smooth, very thin batter. The consistency should be like runny buttermilk or thin chaas.
Cover the bowl and let the batter rest for at least 30 minutes. This crucial step allows the suji to absorb water and swell, which is essential for a crispy texture.
3
Heat the Tawa (Griddle)
Place a cast-iron or non-stick tawa on medium-high heat. It must be very hot for a crispy dosa.
To test the heat, sprinkle a few drops of water on the tawa; they should sizzle and evaporate almost instantly.
400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
1 medium Red Onion (Approx. 150g, roughly chopped)
2 tbsp Sesame Oil (Also known as gingelly oil, divided)
1 tsp Chana Dal
1 tsp Urad Dal
4 cloves Garlic (Peeled and roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
1 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds
0.25 tsp Asafoetida
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Water (As needed for grinding)
Instructions
1
Sauté Dals and Aromatics
Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2
Cook the Tomatoes
Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3
Cool and Grind the Mixture
Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
Once cooled, transfer the entire mixture to a blender or mixie jar.
Lightly grease the hot tawa with a few drops of ghee using a paper towel or half an onion.
4
Cook the Dosas (2-3 minutes per dosa)
Stir the batter well from the bottom before making each dosa, as the flours tend to settle.
Take a ladleful of the thin batter and pour it from a height of 4-5 inches onto the hot tawa. Start from the edges and move towards the center in a circular motion. Do not try to spread it like a regular dosa.
Fill any large gaps with a little more batter to create a lacy, net-like pattern.
Drizzle about 1/2 to 1 teaspoon of ghee around the edges and on top of the dosa.
Cook for 2-3 minutes on medium-high heat. The bottom will turn golden brown and crisp, and the edges will start to lift away from the tawa.
This type of dosa does not need to be flipped. Once crisp, fold it in half and carefully remove it from the tawa.
Repeat the process for the remaining batter, stirring it well each time.
5
Serve Immediately
Serve the hot and crispy Ragi Dosas immediately with coconut chutney, tomato chutney, or sambar for the best taste and texture.
Blend to a smooth or slightly coarse paste, as per your preference. Add 1-2 tablespoons of water only if necessary to aid the grinding process.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.
5
Combine and Serve
Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.
