Authentic Tamil Nadu Chettinad Muttai Kuzhambu with Steamed Ponni Rice
A fiery and aromatic egg curry simmered in a freshly ground Chettinad spice paste. This bold delicacy pairs wonderfully with fluffy steamed rice.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast grated coconut, fennel seeds, cumin seeds, cinnamon, and cloves until aromatic, then grind to a smooth paste with a little water.
2
Heat sesame oil in a heavy-bottomed pan and add mustard seeds, letting them splutter.
3
Add curry leaves and finely chopped onions, sautéing until golden brown.
4
Stir in the ginger-garlic paste and cook until the raw smell disappears.
5
Add chopped tomatoes, turmeric powder, and red chili powder, cooking until the oil separates from the masala.
6
Pour in the freshly ground coconut paste along with two cups of water and salt, bringing the mixture to a rolling boil.
7
Make shallow slits on the boiled eggs and gently drop them into the simmering gravy.
8
Cover and simmer on low heat for 10 minutes until the flavors meld into the eggs.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
4 hard-boiled eggs, peeled
2 onions, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger-garlic paste
2 tbsp sesame oil
1 tsp mustard seeds
1 sprig fresh curry leaves
1/2 tsp turmeric powder
1 tsp red chili powder
2 tbsp grated coconut
1 tbsp fennel seeds
1 tsp cumin seeds
1 small cinnamon stick
2 cloves
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.