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A unique South Indian curry where fluffy omelette pieces are simmered in a tangy and spicy tamarind gravy. This flavorful kuzhambu is a comforting and quick main course, perfect with hot rice.
For 4 servings
Prepare Tamarind Extract
Make and Cut the Omelettes
Sauté the Kuzhambu Base
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A unique South Indian curry where fluffy omelette pieces are simmered in a tangy and spicy tamarind gravy. This flavorful kuzhambu is a comforting and quick main course, perfect with hot rice.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 323.43 calories per serving with 9.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Gravy
Combine and Finish
Rest and Serve
For a creamier gravy, add 1/4 cup of coconut milk at the very end and simmer gently for 2 minutes. Do not let it come to a rolling boil after adding the coconut milk.
Replace the egg omelette with pan-fried paneer cubes, tofu, or fried chickpea flour (besan) dumplings (bonda). Add them to the gravy at the final stage.
For a spicier kuzhambu, add 1/2 teaspoon of red chili powder along with the sambar powder. Reduce the amount of sambar powder for a milder taste.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The presence of turmeric, which contains curcumin, along with other spices like fenugreek, gives this dish anti-inflammatory benefits that can help reduce inflammation in the body.
Ingredients like tamarind, asafoetida, and curry leaves are traditionally known in South Indian cuisine to aid digestion and improve gut health.
Gingelly (sesame) oil is a good source of monounsaturated and polyunsaturated fats, which are beneficial for heart health when consumed in moderation.
One serving of Egg Omelette Kuzhambu contains approximately 380-420 calories, depending on the amount of oil used and the size of the eggs.
Yes, it can be a healthy dish. It is an excellent source of protein from the eggs, which is essential for muscle building and repair. The use of spices like turmeric and fenugreek offers anti-inflammatory and digestive benefits. However, it is moderate in fat due to the oil, so portion control is recommended for a balanced diet.
Absolutely. For a vegetarian version, you can substitute the omelette pieces with pan-fried paneer, tofu cubes, or even vegetables like drumsticks or brinjal. Add them at the appropriate cooking stage.
This kuzhambu pairs wonderfully with South Indian tiffin items like idli, dosa, and idiyappam (string hoppers). It can also be served with chapatis.
You can store leftover Egg Omelette Kuzhambu in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen overnight, making it even more delicious the next day.
If the gravy is too tangy, you can balance it by adding a little more powdered jaggery or a pinch of sugar. A splash of coconut milk can also help mellow out the sourness.