Muttai Kuzhambu
- 55 min
- medium
- Serves 4
Muttai kuzhambu with boiled eggs, tamarind, coconut and roasted spices. Medium-spicy, serves 4, ready in about 55 minutes. Serve it with rice or bread.
Ingredients
Tamarind, Soaked5 grams
Hot Water, For Soaking30 ml
Eggs4
Water, For Boiling750 ml
Coriander Seeds6 grams
Fennel Seeds6 grams
Cumin1 grams
Black Peppercorns5 grams
Fenugreek Seeds0.5 grams
Cinnamon2 grams
Star Anise1 grams
Cloves0.6 grams
Coconut Oil3 tbsp
Small Onion (Shallots), Roughly Chopped150 grams
Ginger, Chopped20 grams
Garlic, Chopped16 grams
Green Chilli, Slit12 grams
Tomato, Chopped150 grams
Coconut, Grated30 grams
Curry leaves1 grams
Onion, Finely Chopped180 grams
Turmeric Powder1 grams
Salt1¼ tsp
Coriander Leaves, Finely Chopped4 grams
Contains: egg.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 293kcal | 1172kcal |
| Protein | 9.8g | 39g |
| Carbohydrate | 21g | 84g |
| Fat | 20g | 80g |
| Fibre | 5.4g | 22g |
| Sugar | 7.5g | 30g |
Method
Get ready by finely chopping the onion. Peel and roughly chop the shallots, ginger and garlic. Chop the tomatoes, slit the green chillies, grate the coconut, and wash and pat dry the curry leaves. Soak the tamarind in hot water for 10 minutes, then squeeze it well and keep the extract ready.
Boil the eggs in water for 10 minutes until the yolks are fully firm. Drain, cool under running water, then peel and make two shallow slits on each egg.
Dry roast the coriander seeds, fennel seeds, cumin, peppercorns, fenugreek seeds, cinnamon, star anise and cloves in a kadai on low flame for 3 minutes until fragrant. Remove them before the spices darken.
Heat 1 tbsp coconut oil in the same kadai on medium flame. Fry the shallots, ginger, garlic and green chillies for 3 minutes until the shallots soften. Add tomato and grated coconut, and cook for 4 minutes until the tomato turns soft. Cool for 2 minutes, then grind with the roasted spices and water into a smooth paste.
Heat the remaining coconut oil in a kadai on medium flame. Add fennel seeds and the pat-dried curry leaves, and fry for 30 seconds until they splutter. Add the onion and fry for 6 minutes until golden brown.
Add the ground coconut paste, turmeric powder and salt. Fry on low flame for 3 minutes until the raw smell goes. Add the tamarind extract and water, then simmer for 8 minutes until the raw tamarind smell goes and the gravy is lightly thickened.
Add the slit boiled eggs and turn them gently in the gravy. Simmer on low flame for 4 minutes until the eggs are heated through and coated with the gravy.
Switch off the flame and add coriander leaves. Rest the kuzhambu for 1 minute before serving with rice or bread.
Before you start
- How long does Muttai Kuzhambu take?
- 55 minutes from start to finish. That is 11 minutes of preparation and 44 minutes of cooking.
- How many people does Muttai Kuzhambu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Muttai Kuzhambu vegetarian?
- It is eggetarian: no meat or fish, but it does contain egg.
- Is Muttai Kuzhambu spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Muttai Kuzhambu?
- 5 grams Tamarind, 6 grams Coriander Seeds, 4 grams Fennel Seeds, 1 grams Cumin, 5 grams Black Peppercorns, 0.5 grams Fenugreek Seeds, and a few more listed on this page.
- Do I need a pressure cooker for Muttai Kuzhambu?
- No, it is cooked in an open pot.
- How many calories are in Muttai Kuzhambu?
- About 293 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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