Sunday, August 14, 2016

Egg tamarind curry (முட்டை புளி குழம்பு)

Whenever we say egg curry, the garam masala based kuruma would come in mind for many. But my mom used to make this tamarind based egg curry quite often. I am sharing this for anyone who looks out for more egg recipes and also for my family, who keenly craves for ammas recipes from me.

Egg curry (முட்டை புளி குழம்பு)

Boiled egg - 2 ( one per person)
Tamarind- 1 gooseberry size
tomato - 1
red onion - 1 (chopped)
shallot - 3
red chili powder - 1 tsp
coriander powder - 3 tsp
turmeric powder - 1/2 tsp
cumin seeds - 1 tsp
shredded coconut - 1/4 cup
feugreek (methi seed) -1 tsp
mustard seeds- 1tsp
curry leaves - 1 sprig
sesame oil - 1 tbsp


Hard boil the eggs and remove the shell. Make few shallow slits. Keep aside.

Extract the juice from tamarind. Keep it in a bowl.
Add the chilli powder, coriander powder, salt and turmeric powder to the tamarind extract.
In a pan add the oil then put mustard seeds and methi seeds.
After the mustard gets cracked add curry leaves and chopped onion. After the onion softens, add chopped tomato. Cook till it gets mushy.
Then add the tamarind extract mixture. Bring it to a boil. Simmer and let the raw smell goes.
Grind the coconut , cumin seeds and onion into a fine paste.
Put this paste into the boiling tamarind extract. Boil for a  minute. Add the prepared eggs and bring to a boil. Switch off.
Muttai puLi kulambu is ready !

Serving suggestion:

Serve this as curry over hot rice along with any simple stir fries like beans poriyal , mixed vegetable poriyal and kadanja keerai masiyal.

Check out my other egg curries too:
Poached egg curry (உடைத்து ஊற்றிய முட்டை குழம்பு)
Tirunelveli egg kuruma
Spicy North Indian style egg curry
Stuffed egg masala