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A classic South Indian egg curry from Tamil Nadu, featuring hard-boiled eggs simmered in a tangy and spicy gravy made with coconut, tomatoes, and aromatic spices. Perfect with hot rice.
For 4 servings
Prepare Eggs and Coconut Paste
Sauté Aromatics and Spices
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A classic South Indian egg curry from Tamil Nadu, featuring hard-boiled eggs simmered in a tangy and spicy gravy made with coconut, tomatoes, and aromatic spices. Perfect with hot rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 252.37 calories per serving with 9.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build and Simmer the Gravy
Add Eggs and Finish
Serve
For a creamier texture, you can add 1 tablespoon of cashew nuts or a few blanched almonds while grinding the coconut paste.
For a Chettinad version, add a pinch of stone flower (kalpasi) and a star anise during tempering, and use a freshly ground Chettinad masala powder.
Add vegetables like drumsticks, potatoes, or brinjal (eggplant) along with the tomatoes to make it a more wholesome curry. Adjust water and cooking time accordingly.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The use of coconut and sesame oil provides medium-chain triglycerides (MCTs) and monounsaturated fats, which are beneficial for heart health and sustained energy.
Spices like turmeric (containing curcumin), ginger, and garlic have potent anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
One serving of Muttai Kulambu (approximately 1 cup) contains around 350-400 calories, depending on the amount of oil and coconut used. It's a balanced meal with protein, fats, and carbohydrates.
Yes, it is a nutritious dish. Eggs provide high-quality protein, coconut offers healthy fats, and spices like turmeric have anti-inflammatory properties. Using traditional sesame oil is also beneficial. For a healthier version, you can reduce the amount of oil and coconut.
Absolutely. For a version without coconut, increase the amount of onion and tomato to form a thicker base. You can also add a teaspoon of roasted gram flour (besan) mixed with water to thicken the gravy towards the end.
It pairs best with steamed rice. It also goes exceptionally well with South Indian tiffin items like idli, dosa, idiyappam (string hoppers), and appam.
The heat comes from the red chili powder. You can easily increase or decrease the amount to suit your preference. For a milder version that still has a vibrant color, use Kashmiri red chili powder.
You can store leftover Muttai Kulambu in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.