muttai kuzhambu for rice /pepper egg curry recipe

Spicy flavourful gravies always make a meal complete and this muttai kuzhambu for rice is one such curry that you can try for sure. Variation of dishes made with this power packed ingredient egg are endless its really versatile. Instead of using boiled egg in this kuzhambu you can break the eggs directly into the gravy but the taste will be different. Cashewnuts gives an excellent creamy taste to this gravy but you can leave it as an option. Use roasted gram dhal instead of this cashews. This

particular egg gravy is with peppery flavour so have not used chilli powder.If you like you can add both chilli powder and pepper only thing it will become spicy. Always use spices in moderation like you have to use only a small bit of cinnamon for this gravy if used in excess each ingredient used can become over powering. This egg pepper curry with hot rice is itself enough no side dishes are needed. Check my version of egg thokku here in my blog.

muttai kuzhambu for rice /pepper egg curry recipe

INGREDIENTS:

Boiled eggs – 4
Oil – 2 tbsp
Jeera/ jeeragam – 1 tsp
Some curry leaves
Chopped small onions – 1/4 cup
One chopped tomato
Ginger garlic paste – 1 tsp
Salt to taste
Turmeric powder – 1/2 tsp
Garam masala powder – 1 tsp

To grind:

Grated coconut – 1/4 cup
Khus-khus /kasakasa – 1 tsp
Saunf/sombu – 2 tsp
Cashews – 10
Pepper whole – 11/2 tsp
Small piece of cinnamon
4 pieces cloves

METHOD:

1.Keep ready with all the ingredients boil eggs remove shells, cut into half or keep as it is prick with fork.
2.Marinate the eggs with little salt and pepper(optional).

3.Grind finely the “to grind “ingredients and keep ready.

4.Keep kadai with oil add cumin then curry leaves.
5.Add chopped onions to brown then ginger garlic paste to cook.

6.When rawness goes off add tomatoes when done add the ground mixture with water to bring it to gravy consistency.
7.Add turmeric, needed salt and garam masala and let it boil nicely.
8.When nicely done add eggs and simmer.

9.Switch off and add coriander leaves finally and serve with rice.

muttai kuzhambu for rice /pepper egg curry recipe

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Ingredients

  

• 4 Boiled eggs
• 2 tbsp oil
• 1 tsp Jeera/ jeeragam
• Some curry leaves
• 1/4 cup Chopped small onions
• One chopped tomato
• 1 tsp Ginger garlic paste
• Salt to taste
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala powder

To grind

• 1/4 cup Grated coconut
• 1 tsp Khus-khus /kasakasa
• 2 tsp Saunf/sombu
• 10 Cashews
• 11/2 tsp Pepper whole
• Small piece of cinnamon
• 4 cloves

Instructions

 

• Keep ready with all the ingredients boil eggs remove shells, cut into half or keep as it is prick with fork.

  2.Marinate the eggs with little salt and pepper(optional).

  3.Grind finely the “to grind “ingredients and keep ready.

  4.Keep kadai with oil add cumin then curry leaves.

  5.Add chopped onions to brown then ginger garlic paste to cook.

  6.When rawness goes off add tomatoes when done add the ground mixture with water to bring it to gravy consistency.

  7.Add turmeric, needed salt and garam masala and let it boil nicely.

  8.When nicely done add eggs and simmer.

  9.Switch off and add coriander leaves finally and serve with rice.
  

Notes

1.As I have added pepper have not put chilli powder.
2.You can adjust the spiciness according to your taste.
3.If you don’t want to add cashews you can replace it with some roasted gram dhal.