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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.
For 4 servings
Prepare Eggs and Tamarind Extract
Roast and Grind the Masala Paste
Prepare the Kuzhambu Base (Tadka)
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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 340.2 calories per serving with 15.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Gravy
Add Eggs and Finish
Add vegetables like drumsticks, brinjal (eggplant), or potatoes along with the tomatoes to make it a more wholesome curry.
For a richer, creamier gravy, you can use 1/2 cup of thin coconut milk instead of grinding fresh coconut. Add it at the final stage of cooking and simmer gently without boiling.
If you prefer a less tangy curry, you can skip the tamarind and use an extra tomato. The flavor profile will be different but still delicious.
This gravy base works well with other proteins. Try it with pan-fried paneer, tofu, or chickpeas for a vegetarian version.
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, immune function, and maintaining healthy skin and hair.
The blend of spices like turmeric (containing curcumin), black pepper, and garlic provides potent anti-inflammatory and antioxidant benefits, helping to combat cellular damage in the body.
Gingelly (sesame) oil and coconut are good sources of healthy fats, including monounsaturated and polyunsaturated fats, which are beneficial for heart health and brain function when consumed in moderation.
One serving of Muttai Kuzhambu contains approximately 320-350 calories, depending on the amount of oil and coconut used. It's a nutritious main course when paired with rice or bread.
Yes, it is a relatively healthy and balanced dish. Eggs provide high-quality protein, spices like turmeric offer anti-inflammatory benefits, and gingelly oil contains healthy fats. It should be consumed in moderation as part of a balanced diet.
Absolutely. To make it without coconut, simply skip the roasting and grinding of coconut. The gravy will be thinner. To thicken it, you can add a teaspoon of rice flour mixed with water towards the end of the cooking process.
If Sambar onions (shallots) are unavailable, you can substitute them with about 1/4 cup of finely chopped red onion. While the taste will be slightly different, it will still be delicious. Sambar onions add a unique sweetness and pungency.
You can store leftover Muttai Kuzhambu in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it taste even better the next day. Reheat gently on the stovetop before serving.
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