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Cook Time : 30 Min | Servings : 2 Persons

Chettinad Egg Curry/ Muttai Kulambhu
Chettinadu dishes are very famous for it’s spiciness and aroma. I like the egg to be cooked along with the gray rather than boiling and adding it separately to the gravy.

Ingredients :
Egg 3 nos
Oil 1 tsp
Mustard 1/2 tsp
Curry Leaves 1 strand
Big Onion 1 ( Medium )
Tomato 1
Salt to taste
coriander Leaves 2 stks
Annapurna Kurma Masala 1 tsp ( Optional )
Red Chili Powder 1/2 tsp
Coriander Powder 1/2 tsp
Garam Masala 1/4 tsp
Pepper Powder 1/4 tsp
Grind – Paste 1 :
Big Onion 1/4
Ginger 1 inch
Garlic 5 pods
Green Chili 2
Grind – Paste 2 :
Coconut 3 tbsp
Fennel Seeds 1/2 tsp
Cumin Seed 1/2 tsp
Poppy Seed / Kas Kas 1/4 tsp
Cashew nut 5 no
Directions:
  1. Step 1

    Chop Onion, tomato and keep it ready. Grind the Paste 1 to coarse and Paste 2 to a very soft pastes.

  2. Step 2

    In a pan add Oil, Mustard. When mustard splutters add the curry leaves and chopped onion. Fry for 1 min. Add the Paste 1 and fry till the raw smell leaves. Approximately around 4-5 min in the medium flame. Add the chopped tomato and fry for 2 min. Add Red Chili powder, Coriander Powder, Pepper Powder and Garam masala and fry for 30 sec. Add the Paste 2 and add 1 cup of water, Salt and wait till it starts boiling. Then break the first egg and add directly to the boiling curry. Let it cook for 5 min. Add the next egg and repeat the above step till you add 3 eggs. After all eggs are cooked add coriander leaves and switch off the flame.

Tips :
  • Eggs can be cooked separately and added at the end.
  • Adding raw egg to the curry gives extra taste to the Curry.
  • Give a break of 5 minutes in between while adding eggs. This helps the egg to cook as a solid piece else kurma would be mashed up.Also You would smell the raw egg taste.

(*) This goes good for White Rice, Chapathi and Dosa.