egg kulambu, an aromatic, delicious, Tamil style egg curry that goes well with rice, chapati, roti or dosaMuttai kulambu is a delicious Tamil style egg curry that makes for a great side dish with chapati and rice. Eggs are known as muttai in Tamil language while kulambu is a thin or thick consistency gravy or curry with well-balanced flavors made with or without tamarind. Coconut is often used in most kulambu recipes. There are numerous ways you can make an egg curry and I often cook a variety of traditional, Indian regional egg recipes.
Most kulambu dishes call for the use of tamarind but in today’s egg kulambu Exotic Indian spices like fennel seeds, black pepper, cardamom, cloves and cinnamon lend the dish an aroma that is enticing and an addictive flavor. Cashewnuts and coconut enhance the flavor and balance the heat from the red chilis and black pepper. This visually appealing, smooth textured egg dish can be categorized under the comfort food category especially on a rainy day when served with hot steamed rice. Soul food at its best!
Do give this classic egg specialty of Tamil Nadu a try. kulambu recipe takes less than 40 mins from stove to plate. Most often I like to serve this egg curry with roti or chapathi for brunch or dinner as it makes for an excellent combination.
Egg kulambu recipe
- Prep time: 2 min
- Cook time: 40 min
- Serves: 4
- Place the eggs in enough water and boil them.(add little bit of salt) Once they are hard boiled, turn off heat and place in room temperature water for a few minutes before peeling them. Make 3 to 4 long slits around each egg and set aside.
- Prepare the spice paste by heating 2 tsp oil in a pan. Add cumin seeds, red chilis, fennel seeds, poppy seeds, peppercorns, cashew nuts and shallots and roast on low-medium heat for 3 mins. Add the grated coconut and roast for 2 mins and turn off heat. Cool and grind to a paste adding very little water.
- Heat 1 tbsp oil in a heavy bottomed vessel and add a pinch of turmeric powder. Add the boiled eggs and saute on medium heat tossing them around for a min. Remove from vessel and set aside.
- In the same vessel, add the remaining oil. Once hot, add mustard seeds and allow to splutter. Add the curry leaves and chopped onions and saute for 4 mins on medium heat. Add ginger garlic paste and saute for 4 mins.
- Add turmeric powder and coriander powder. Mix well and add the chopped tomatoes. Saute till oil separates, approx 5-6 mins on low-medium heat.
- Add 1 1/2 cups water and bring to a boil. Reduce flame, add eggs and place lid. Simmer for 7-8 mins. Add the ground paste and mix. Place lid and simmer till the gravy thickens.
- Add garam masala powder and mix well. Adjust salt and turn off heat.
- Remove to a serving bowl and garnish with chopped coriander leaves. Serve with rice, chapati or tiffins like dosa.onions
- Eggs – 4, boiled and peeled
- Onion – 1, large, finely chopped
- Ginger garlic paste – 3/4 tsp
- Tomato – 1, large, finely chopped
- Turmeric powder – 1/2 tsp
- Coriander powder – 1 tsp
- Garam masala powder – 1/4 tsp
- Coriander leaves – for garnish
- Oil – 3 tbsps
- Roast on low-medium heat and grind to a paste:
- Shallots – 3 (small sambar onions)
- Cumin seeds – pinch
- Red chilis – 4 (adjust)
- Peppercorns – 1/4 tsp
- Fennel seeds – 3/4 tsp
- Poppy seeds – 1 tsp (khus khus)
- Cashew nuts – 2 (optional)
- Coconut – 2 tbsps, fresh and grated
- Oil – 2 tsp
- For tempering:
- Mustard Seeds – 1/2 tsp
- Curry Leaves – 1 sprig