A classic Tamil Nadu egg curry featuring hard-boiled eggs simmered in a tangy, spicy tamarind and coconut gravy. This flavorful kuzhambu is a perfect comfort food, best enjoyed with hot steamed rice.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup(1 cup kuzhambu with 2 boiled eggs)
348cal
16gprotein
18gcarbs
Ingredients
8 pcs Eggs (hard-boiled and peeled)
25 g Tamarind (small lemon-sized ball)
3 tbsp Gingelly Oil (also known as sesame oil; can substitute with vegetable oil)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
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Creamy Muttai Kuzhambu with aromatic Ghee Rice and crispy appalam - a soul-satisfying, protein-packed delight!
This chettinad dish is perfect for lunch. With 1050.08 calories and 28.25g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
2 tbsp Coriander Leaves (chopped, for garnish)
0.5 cup Grated Coconut (fresh or frozen)
8 pcs Sambar Onions (peeled)
4 pcs Garlic Cloves
1 tsp Cumin Seeds
1 tsp Fennel Seeds
0.5 tsp Black Peppercorns
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (adjust to spice preference)
2 tsp Coriander Powder
2.75 cup Water (divided for soaking tamarind, grinding, and gravy)
Instructions
1
Prepare Eggs and Tamarind Extract
Using a small knife, make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the gravy flavors. Set aside.
Soak the tamarind in 1.5 cups of warm water for 15 minutes. Squeeze the tamarind thoroughly to extract all the juice, then strain the liquid through a fine-mesh sieve, discarding the pulp. Set the tamarind water aside.
2
Roast and Grind the Masala Paste
In a small pan over low-medium heat, dry roast the grated coconut, sambar onions, garlic cloves, cumin seeds, fennel seeds, and black peppercorns.
Stir continuously for 4-5 minutes until the coconut turns a light golden brown and the spices become aromatic.
Remove from heat and allow the mixture to cool down completely.
Transfer the cooled ingredients to a blender. Add the turmeric powder, red chilli powder, and coriander powder.
Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
3
Prepare the Kuzhambu Base (Tadka)
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
Add the fenugreek seeds and curry leaves. Sauté for about 30 seconds until the curry leaves are crisp and fragrant.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
4
Cook the Gravy
Add the chopped tomatoes and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy.
Add the ground masala paste to the pan. Sauté for 5-7 minutes, stirring frequently, until the raw smell of the masala disappears and you see oil separating from the sides.
Pour in the prepared tamarind water and 1 cup of fresh water. Add the remaining salt and stir well to combine.
Bring the gravy to a vigorous boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, allowing the gravy to thicken slightly and the raw taste of the tamarind to cook off.
5
Add Eggs and Finish
Gently place the slit hard-boiled eggs into the simmering kuzhambu.
Allow the eggs to cook in the gravy for another 5 minutes on low heat, so they absorb the flavors.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the kuzhambu rest for at least 10 minutes before serving for the flavors to meld.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
