Muttai Kulambu (Tamil Nadu Egg Curry)

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Muttai Kulambu (Tamil Nadu Egg Curry)

Muttai Kulambu (Tamil Nadu Egg Curry) is a traditional Indian recipe (from Tamil Nadu) for a classic curry of hard-boiled eggs in an aromatic tomato, coconut and tamarind gravy base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Tamil Nadu Egg Curry (Muttai Kulambu).

prep time

10 minutes

cook time

25 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Curry Vegetarian Recipes Spice Recipes Indian Recipes

Here is a really interesting and aromatic curry powder from Tamil Nadu in South India. It’s often used with chicken, but is described as a general purpose meat curry powder. It really is good and I’ll be using much more of it in my cooking.

Ingredients:

4 large eggs

For the Spice Powder:
2 tsp coconut oil
1 inch cinnamon stick
1 star anise
2 cloves
1/4 tsp fenugreek seeds
1 tsp cumin seeds
3/4 tsp fennel seeds
1 tbsp black peppercorns
2 tbsp coriander seeds
150g (1 cup) shallots, chopped
1 spring curry leaves
3 green chilli
5cm (2 in) piece of ginger
2 tbsp garlic
1 medium tomato chopped
35g (1/4 cup) coconut pieces
1 tsp tamarind

For the Curry:
2 tbsp coconut oil
3/4 tbsp fennel seeds
1 spring curry leaves
1 large onion thinly sliced
salt to taste
1 tsp turmeric powder
2 tbsp coriander leaves chopped

Method:

Hard-boil the four large eggs. As soon as they are ready plunge in a bowl of cold water then peel and set aside.

Heat oil in a small pan over low heat. Add the cinnamon, cloves, star anise, fennel seeds, cumin seeds, coriander seeds, peppercorns and fry for a couple of minutes until brown and aromatic (but be careful they do not burn).

Now add the shallots, curry leaves, ginger and garlic. Fry until the garlic has browned (about 5 minutes).

Add in the tomatoes and coconut then fry until the tomatoes have broken down to a mushy sauce (about 5 minutes).

Take off the heat, turn into a blender and purée to a fine paste.

For the curry: heat the oil in a curry pan, wok or large saucepan over medium heat. Add the fennel seeds, curry leaves and sliced onions. Sprinkle over the salt and continue cooking, stirring occasionally for about 8 minutes or until the onions are browned.

Stir in the pureed spice paste along with the turmeric powder, salt and water. Mix well to combine then cover the pan and cook for 10-15 minutes.

At this point, remove the lid, take the open, make slits on eggs and add them to the curry gravy. Secure the lid back on top and continue cooking for 5-8 minutes.

Scatter over the chopped coriander leaves and serve with rice/rotis.