Description
A staple Tamil dish simmering hard-boiled eggs in a spicy, acidic sauce made with coconut, tamarind, mustard seeds, and massive curry leaves.
Restaurants serving Muttai Kuzhambu
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Boiled eggs
- Coconut milk
- Tamarind
- Onion
- Tomato
- Garlic
- Ginger
- Red chili
- Coriander powder
- Turmeric
- Mustard seeds
- Fenugreek
- Curry leaves
- Salt
- Oil
Instructions
- Hard-boil eggs, peel, and score vertically.
- Heat oil, temper mustard seeds, fenugreek, red chili, and curry leaves; fry onions and tomatoes, adding various spices (coriander, turmeric etc.).
- Pour coconut milk and tamarind juice, bring to boil, toss in boiled eggs and simmer for minutes until flavors penetrate.
Learn more Spice, substitutes, tips
Key spices
Tamarind acidity and savory mustard seeds
Substitutes at Japanese supermarkets
(No sub needed for simple egg dish)
Pairing
Indica rice、Paratha
Trivia
[Trend] 'Muttai' means egg in Tamil. Compared to North India's rich 'Anda Curry', using tamarind makes this very sharp—a South Indian egg dish that boosts rice consumption even in hot weather.
Eating tips & etiquette
[Unique Eating] Messily mix the halved boiled egg yolk with the acidic sauce and rice, enjoying mildness and stimulation simultaneously!
Allergen
Egg