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)
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.
Protein-packed Muttai Kuzhambu with fiber-rich Ragi Dosa - a healthy, homestyle comfort food!
This chettinad dish is perfect for lunch. With 649.94 calories and 21.34g 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.
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.
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.