Egg Kulambu /Muttai Kulambu (Chettinad)
Egg Kulambu /Muttai Kulambu (Chettinad)
Egg kuzhambhu is a simple recipe which comes handy when there are no vegetables available. It serves as gravy as well as a vegetable as side dish.
You can make this with lot of variations. You can drop the boiled eggs as well as the fresh eggs and make in the egg drop style too. This will be loved by those who like bull’s eye or half boiled eggs.
It is very simple, tasty yet nutritious. Just try and you will love it.
Egg Kulambu /Muttai Kulambu (Chettinad)


Ingredients:
Egg - 4
Small onion - 20
Garlic - 20 flakes
Tomato - 1
Curry leaves        - few
Sambar powder - 3 tsp
Turmeric powder       - ½ tsp
Tamarind       - gooseberry size
Salt - to taste
To temper
Oil - 2 tblsp
Mustard        - ½ tsp
Urad dal        - ½ tsp
Cumin - ¼ tsp
Pepper - ¼ tsp
Method:
Peel onion and garlic. Chop tomato. Heat oil in a pressure cooker and add all ingredients under “to temper” one by one. When they crackle add curry leaves, onion, garlic and tomato and sauté for few minutes.
Egg Kulambu /Muttai Kulambu (Chettinad)

  Then add sambar powder, turmeric powder and salt. Soak tamarind in little water and extract the juice. Add tamarind water and close the cooker. Cook for one whistle.
Egg Kulambu /Muttai Kulambu (Chettinad)

  Cook 4 eggs in boiling water and remove the shell. slit eggs slightly at both ends.
Egg Kulambu /Muttai Kulambu (Chettinad)

 Open the cooker when the steam subsides and add cooked eggs. Allow it to boil for few minutes.
Egg Kulambu /Muttai Kulambu (Chettinad)

Serve hot with rice. I served with rice and carrot poriyal.

Egg Kulambu /Muttai Kulambu (Chettinad)

Note:
Don’t boil the kulambu more after adding the eggs. Otherwise the egg will become hard.
If you want kulambu thick, break one fresh egg and add it to the boiling kulambu and boil for few more minutes (3 minutes) till the egg gets cooked or else  leave it.
You can add coconut paste also.
                                                                         

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