Wednesday, 5 December 2012

There are lots of ways to do muttai kuzambu, however, the one which I have mentioned below is one of among the best I would say, This is a little spicy recipe and goes well when served with hot white rice or chappathi. Normally many people like this, as this has a curry as well as egg in it.



  • Egg-2 Nos
  • Onion- 2 Large size
  • Tomato- 1 Medium
  • Fennel Seed (Perinjeeragam)-1/2 Tspn
  • Poppy Seed (Kasa Kasa)-1/2 Tspn
  • Pepper Seed -1 Tspn
  • Grated Coconut-1/2 Cup
  • Black Gram-1/2 Tspn
  • Mustard- ½ Tspn
  • Red Chilli Powder- ½ Tspn
  • Corainder Powder-1/2 Tspn
  • Chicken Curry Masala-1 Tspn
  • Turmeric Powder- ½ Tspn
  • Curry Leaves
  • Salt- To Taste
  • Oil- 2 Tspn
  • Coriander Leaves –for seasoning 


Grind the fennel, pepper and poppy seeds with grated coconut with little water and extract the pulp out of it and set aside ( Just like how you to extract coconut milk)

Now, in a vessel, pour oil, add mustard,black gram and curry leaves, and add onion to that and sort it till turns brown, now add tomatoes to that and sort well again till it becomes like a juicy mixture.

Add chilli, turmeric, coriander and chicken masala powder into this and sort it again until the masala smell goes off fully.

To that, add the extracted pulp(coconut milk) and let it boil for sometime at this stage, you will get a nice aroma, here you should drop the broken egg one by one. Do not stir the content after the egg is dropped.

Let it boil completely till it immense in the curry and add coriander leaves and switch off the stove.


"Allow spaces between each egg in the curry so that it gets baked well.

If you need more gravy you can add little water along with the coconut milk"

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