A fiery and tangy Chettinad curry featuring whole garlic cloves and hard-boiled eggs simmered in a tamarind-based gravy. This aromatic South Indian kuzhambu is a flavor explosion, best enjoyed with hot steamed rice.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup(1 cup kuzhambu with 2 eggs)
414cal
18gprotein
33gcarbs
Ingredients
8 large Eggs (Hard-boiled and peeled)
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
25 cloves Garlic Cloves (Peeled, whole)
1 cup Sambar Onions (Peeled, can substitute with shallots)
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.
Aromatic, gut-friendly Poondu Muttai Kuzhambu with fragrant ghee rice - a protein-packed comfort!
This chettinad dish is perfect for dinner. With 926.6600000000001 calories and 26.119999999999997g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
1 sprig Curry Leaves (About 10-12 leaves)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Seeds (For masala paste)
1 tsp Cumin Seeds (For masala paste)
1 tsp Fennel Seeds (For masala paste)
1 tsp Black Peppercorns (For masala paste)
6 pcs Dried Red Chilies (For masala paste, adjust to spice preference)
0.5 cup Grated Coconut (Fresh or frozen (thawed))
2 cups Water (For the gravy and grinding masala)
Instructions
1
Prepare Eggs and Tamarind Extract
Place eggs in a saucepan, cover with water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
Drain the hot water and immediately place the eggs in a bowl of cold water to stop the cooking process. Once cool, peel the eggs.
Using a small knife, make 2-3 shallow slits on each boiled egg. This is crucial for the eggs to absorb the gravy's flavor. Set aside.
Soak the tamarind ball in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly with your fingers to extract all the juice. Strain the liquid through a fine-mesh sieve, discarding the solids. Set the tamarind extract aside.
2
Roast and Grind the Masala Paste
In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies.
Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly darkened. Do not let them burn.
Add the grated coconut to the pan and continue to roast for another 1-2 minutes until the coconut is golden brown and aromatic.
Remove the mixture from the heat and allow it to cool down completely.
Transfer the cooled spices to a blender or mixie jar. Add about 1/4 cup of water and grind to a very smooth, thick paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding.
3
Sauté the Kuzhambu Base
Heat the gingelly oil in a heavy-bottomed pan or clay pot (kadai) over medium heat. The oil should be hot but not smoking.
Add the mustard seeds. Once they begin to splutter, add the fenugreek seeds and curry leaves. Sauté for about 30 seconds until the curry leaves are crisp.
Add the whole peeled garlic cloves and sauté for 3-4 minutes until they turn a light golden color. This mellows their pungent flavor.
Add the sambar onions and cook for 5-6 minutes, stirring occasionally, until they become soft and translucent.
Add the chopped tomatoes and a pinch of salt. Cook for 4-5 minutes until the tomatoes break down and become soft and mushy.
4
Simmer the Kuzhambu
Add the turmeric powder and the ground masala paste to the pan. Sauté for 3-4 minutes, stirring constantly, until the raw smell of the masala disappears and you see oil separating from the edges of the paste.
Pour in the prepared tamarind extract, 1.5 cups of water, and the remaining salt. Stir everything together well.
Bring the gravy to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. The gravy will thicken, and the raw smell of tamarind will dissipate.
Gently slide the slit boiled eggs into the simmering kuzhambu. Stir gently to coat the eggs.
Continue to simmer, uncovered, for another 5 minutes. This allows the eggs to absorb the spicy and tangy flavors of the gravy.
Turn off the heat. Let the kuzhambu rest for at least 15-20 minutes before serving to allow the flavors to meld and deepen.
5
Serve
Serve the Poondu Muttai Kuzhambu hot with steamed rice, idli, or dosa. A side of crispy appalam (papad) complements it perfectly.
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.