Tamil Nadu

Muttai kuzhambu

Name: Muttai kuzhambu
Total time: 35 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 6 boiled and peeled egg; 10 sliced shallots; 2 medium tomato; 4 cloves garlic; a small ball tamarind; 1/3 cup fresh grated coconut; 1 tsp fennel seeds; 2 tsp red chilli powder (indian red chili powder); 1 tbsp coriander powder (ground coriander); 1/4 tsp turmeric (ground turmeric); 2 tbsp sesame oil; 1/2 tsp mustard seeds; 1/4 tsp fenugreek seeds; 2 sprigs curry leaves; 1 2/3 cups water; Salt, to taste

Boiled eggs simmered in a tamarind coconut gravy. The weeknight kuzhambu with backup.

35 minTime

12 gProtein each

mediumSpice

Egg kuzhambu1 chapter · 1 min read

Make it your way

Grandma's waySesame oil, tamarind and fennel coconut.

The original

267kcalsame

12 gproteinsame

5 gfibresame

35minutessame

Muttai kuzhambu, Tamil home style.

Per serving, worked out from the ingredient table.

Ingredients

Egg6, boiled and peeled

Shallots10, sliced

Tomato2 medium

Garlic4 cloves

Tamarinda small ball

Fresh grated coconut⅓ cup

Fennel seeds1 tsp

Red chilli powder (indian red chili powder)2 tsp

Coriander powder (ground coriander)1 tbsp

Turmeric (ground turmeric)¼ tsp

Sesame oil2 tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Curry leaves2 sprigs

Water1⅔ cups

Saltto taste

Method

4 steps

1Grind coconut with fennel to a smooth paste. Slit the boiled eggs lightly.
2Heat sesame oil, temper mustard and fenugreek, add curry leaves, shallots and garlic and saute golden.
3Add tomato and the powders and cook until mushy. Add tamarind extract, water and salt and boil 8 minutes.
4Stir in coconut paste and eggs and simmer 5 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Muttai kuzhambu

Boiled eggs simmered in a tamarind coconut gravy. The weeknight kuzhambu with backup.

35 minTime

12 gProtein each

mediumSpice

Egg kuzhambu1 chapter · 1 min read

Make it your way

Grandma's waySesame oil, tamarind and fennel coconut.

The original

267kcalsame

12 gproteinsame

5 gfibresame

35minutessame

Muttai kuzhambu, Tamil home style.

Per serving, worked out from the ingredient table.

Ingredients

Egg6, boiled and peeled

Shallots10, sliced

Tomato2 medium

Garlic4 cloves

Tamarinda small ball

Fresh grated coconut⅓ cup

Fennel seeds1 tsp

Red chilli powder (indian red chili powder)2 tsp

Coriander powder (ground coriander)1 tbsp

Turmeric (ground turmeric)¼ tsp

Sesame oil2 tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Curry leaves2 sprigs

Water1⅔ cups

Saltto taste

Method

4 steps

1Grind coconut with fennel to a smooth paste. Slit the boiled eggs lightly.
2Heat sesame oil, temper mustard and fenugreek, add curry leaves, shallots and garlic and saute golden.
3Add tomato and the powders and cook until mushy. Add tamarind extract, water and salt and boil 8 minutes.
4Stir in coconut paste and eggs and simmer 5 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Muttai kuzhambu

Make it your way

Ingredients

Method

Muttai kuzhambu

Make it your way

Ingredients

Method

Make it a meal