Chettinad Muttai Kuzhambu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Saute until they splutter.
• STEP 2.Add chopped onions and saute until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates from the masala.
• STEP 4.Add tamarind pulp and water. Bring it to a boil and simmer for 10 minutes.
• STEP 5.In a separate pan, boil the eggs and remove the shells. Add the boiled eggs to the gravy and cook for another 5 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• To enhance the flavor, you can roast and grind the spices for the Chettinad masala at home.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of coconut milk to the gravy.

Storage and Serving

• Chettinad Muttai Kuzhambu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency by adding a little water if needed.
• Serve the curry with steamed rice or roti for a delicious and satisfying meal.