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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.
Prepare Eggs and Tamarind Extract
Roast and Grind the Masala Paste
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A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
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.
This chettinad recipe takes 55 minutes to prepare and yields 4 servings. At 413.91 calories per serving with 17.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté the Kuzhambu Base
Simmer the Kuzhambu
Serve
Replace the eggs with vegetables like drumsticks, brinjal (eggplant), or black chickpeas (kala chana). Add them after sautéing the tomatoes and cook until tender before adding the tamarind water.
Substitute eggs with 500g of bone-in chicken pieces. Sauté the chicken after the onions until lightly browned, then proceed with adding the masala paste and liquids. Simmer until the chicken is cooked through.
For a richer, less tangy gravy, you can add 1/4 cup of thin coconut milk at the very end of the cooking process. Heat gently for a minute but do not bring it to a boil.
Add 1 tablespoon of poppy seeds (khus khus) or a few cashew nuts while dry roasting the spices for a thicker, nuttier masala paste.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Garlic is renowned for its allicin content, which has potent antibacterial and antiviral properties that can help strengthen the immune system.
The presence of turmeric, black pepper, and garlic provides powerful anti-inflammatory benefits, helping to combat chronic inflammation in the body.
Spices like cumin, fennel, and coriander seeds are known to stimulate digestive enzymes, promoting better digestion and gut health.
Yes, it can be part of a healthy diet. It's rich in protein from eggs and contains beneficial compounds from garlic, turmeric, and other spices. Garlic is known for its heart-healthy and immune-boosting properties. However, it is moderately high in fat due to the oil and coconut, so portion control is recommended.
A single serving of Poondu Muttai Kuzhambu (approximately 1 cup with 2 eggs) contains around 350-450 calories, depending on the amount of oil and coconut used.
Yes, you can. While sambar onions (or shallots) provide a unique, milder sweetness, you can substitute them with one medium red onion, finely chopped. The taste will be slightly different but still delicious.
If the gravy is too sour, you can balance it by adding a small piece of jaggery or a pinch of sugar. This will counteract the tanginess of the tamarind without making the dish sweet.
Let the kuzhambu cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavor often improves overnight. Reheat gently on the stovetop or in the microwave.
Bitterness can occur if the spices, especially fenugreek seeds, are burnt during roasting or tempering. Always roast spices on low to medium heat and be careful not to over-fry the fenugreek seeds in the oil.