Chettinad Egg Kuzhambu

Name: Chettinad Egg Kuzhambu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 4 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, chopped); 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 0.25 cup fresh coconut (grated); 20 g tamarind (soaked in warm water and extract taken); 2 cup water (for gravy); 2 tbsp sesame oil; 0.5 tsp mustard seeds; 10 pcs curry leaves; 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 tsp black peppercorns; 3 pcs dried red chili; 3 pcs cloves; 1 inch cinnamon (small piece); 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp salt; 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(72)

TASTE SCORE

9/10

A bold, peppery Tamil Nadu egg curry with a deep roasted spice flavor and tangy tamarind gravy. Boiled eggs soak up the rich masala beautifully, making it perfect with rice, idiyappam, or dosa.

PREP

15m

COOK

30m

SERVES

1 CUP OF KUZHAMBU WITH 2 HARD-BOILED EGGS

227 cal

SERVINGS

METHOD · 10 STEPS

prep · ~10 min
Soak the tamarind and prepare the eggs.
1.Soak tamarind in a little warm water for 10 minutes and squeeze out a thick extract.
2.Boil the eggs until hard-cooked, then peel them.
3.Make 2 or 3 light slits on each egg so the gravy can soak in.
TIPSlitting the eggs helps the masala cling better and seasons the eggs all the way through.
roast · ~5 min
Roast the Chettinad spices.
1.Heat a small pan over low heat.
2.Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chili, cloves, and cinnamon.
3.Roast until fragrant and slightly darkened, about 2 to 3 minutes.
4.Add garlic, ginger, and grated coconut, then roast 1 to 2 minutes more without burning.
TIPKeep the heat low while roasting; burnt pepper and coconut will make the kuzhambu bitter.
mix · ~2 min
Grind the masala.
Cool the roasted mixture slightly, then grind it with a little water to a smooth, thick paste.
temper · ~1 min
Make the tempering.
1.Heat sesame oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and let them crackle for a few seconds.
saute · ~11 min
Cook the onion and tomato base.
1.Add chopped onion and cook until soft and light golden, 5 to 6 minutes.
2.Add chopped tomato and cook until it turns mushy, 4 to 5 minutes.
3.Add turmeric powder, red chili powder, and salt, then mix well.
simmer · ~5 min
Cook the masala gravy.
1.Add the ground masala paste and cook for 2 to 3 minutes, stirring often.
2.Pour in the tamarind extract and water.
3.Mix well and bring the gravy to a gentle simmer.
simmer · ~9 min
Simmer until the kuzhambu thickens.
Cook the gravy uncovered for 8 to 10 minutes until the raw smell goes away, the oil shows at the edges, and the kuzhambu thickens slightly.
simmer · ~4 min
Add the eggs and finish the curry.
Slide in the boiled eggs and simmer for 3 to 4 minutes, turning them gently so they get coated in the gravy.
garnish
Garnish with cilantro.
serve
Serve the Chettinad Egg Kuzhambu hot.
Serve hot with rice, idiyappam, dosa, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make shallow slits in the boiled eggs before simmering so the peppery tamarind gravy seeps in.
2
Roast the whole spices and coconut on low heat only; dark brown coconut can turn the kuzhambu bitter.
3
Cool the roasted masala slightly before grinding for a smoother paste and fuller spice aroma.
4
Cook the onion-tomato base until the tomatoes fully break down, or the gravy can taste sharp and unfinished.
5
Simmer the kuzhambu uncovered until oil appears at the edges; that is the cue the masala is cooked through.
6
Let the curry rest 15 to 20 minutes before serving if possible; the eggs absorb more of the Chettinad masala.
7
This kuzhambu often tastes even better the next day, so refrigerate and gently reheat for deeper flavor.