Chettinad Muttai Kuzhambu Recipe

Chettinad Muttai Kuzhambu is a flavorful and spicy South Indian egg curry. Made with a blend of aromatic spices and coconut, this dish is known for its rich and tangy taste. The eggs are simmered in a thick gravy made with onions, tomatoes, tamarind, and a special Chettinad masala. This dish pairs well with steamed rice or roti and is perfect for a hearty meal.

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45minstotal
45m.total
Chettinad Muttai Kuzhambu
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Ingredients for Chettinad Muttai Kuzhambu Recipe

  • 1.33 Eggs
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Mustard Seeds
  • 0.33 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 0.67 Onions, Finely Chopped
  • 0.33 tablespoon Ginger Garlic Paste
  • 0.67 Tomatoes, Chopped
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 tablespoon Coriander Powder
  • As required Salt To Taste
  • 0.33 tablespoon Tamarind Pulp
  • 0.67 cup Water
  • as needed Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
614
calories per serving
46 g Fat23 g Protein27 g Carbs28 g FiberOther

Current Totals

  • Fat
    46g
  • Protein
    23g
  • Carbs
    27g
  • Fiber
    28g

MacroNutrients

  • Carbs
    27g
  • Protein
    23g
  • Fiber
    28g

Fats

  • Fat
    46g

Vitamins & Minerals

  • Calcium
    465mg
  • Iron
    12mg
  • Vitamin A
    2095mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    152mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    66mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    267mg
  • Manganese
    14mg
  • Phosphorus
    392mg
  • Selenium
    50mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp