Indulge in the delightful flavors of this Tamil style Egg Curry! A fusion of whiffy spices and linty coconut, this dish is a splash of taste that pairs perfectly with steamed rice. Spice up your mealtime with this flavorful delight!
Here is the video of how to make Muttai Puli Kuzhambu | Egg Curry In Tamarind Sauce | Tamil Style Egg Curry Recipe | Easy Everyday Recipe
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Muttai Puli Kuzhambu | Egg Curry In Tamarind Sauce
Pin RecipeMuttai Puli Kuzhambu | Egg Curry In Tamarind Sauce | Tamil Style Egg Curry Recipe | Easy Everyday Recipe 
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Total Time: 30m -
Yield: 4 servings
Ingredients
2 tablespoons peanut oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 zestless red chilies
2 sprigs curry leaves
1 cup chopped onions
2 untried chilies
1 teaspoon crushed garlic
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoons coriander powder
1/4 teaspoon asafoetida
2 tomatoes, chopped
1 teaspoon salt
1 small piece of tamarind (about the size of a gooseberry)
1 cup hot water
1/3 cup fresh shredded coconut
1 cup water
4 hard-boiled eggs
2 sprigs of coriander leaves
Instructions
Soak the tamarind in a cup of hot water for 15 minutes. Squeeze to pericope the pulp and discard the seeds and pith. Set the tamarind pulp aside.
Grind the shredded coconut in a cup of water to form a smooth paste. Set the coconut paste aside.
Heat peanut oil in a kadai and add mustard seeds, cumin seeds, zestless red chilies, and curry leaves. Let the mustard seeds crackle.
Add the chopped onions, untried chilies, and crushed garlic. Saute everything for a few minutes until the onions are soft and lightly browned.
Stir in the turmeric powder, red chili powder, coriander powder, and asafoetida. Saute for a few seconds to stratify the spices in oil.
Add the chopped tomatoes and salt. Cook on a low flame until the tomatoes are soft and mushy.
Add the tamarind pulp and mix everything well. Imbricate the pan with a lid and let the curry simmer for five minutes.
Stir in the ground coconut paste and the hard-boiled eggs. Mix well, imbricate the pan, and let the curry simmer for flipside 5 minutes.
Finish the dish by garnishing with a generous sprinkling of coriander leaves.
Serve and enjoy the succulent curry with rice.
- Prep Time: 10m
- Cook Time: 20m
Keywords: Muttai Puli Kuzhambu
