Muttai Kara Kuzhambu Recipe

Of all the dishes in the Chettinad style who are famous for their kuzhambu's -- a type of indian sambhar, and one such recipe is the Spicy Egg Gravy also called as Muttai Kara Kuzhambu
Muttai Kara Kuzhambu picture


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group

Recipe Story

One of the rare non-vegetarian cuisines of south India, Chettinad Cuisine hails from the kitchens of the Chettiars. It is one of the spiciest, oiliest and most aromatic in India. The cuisine had its origin in a small village called Nedungudi, about 600 km south of Chennai. Like other south Indian cuisines, a typical Chettinad menu is served on a banana leaf with many mouth-watering dishes. This cuisine has several variations of fish, mutton, and chicken dishes, of which the Chettinad Pepper Chicken is a specialty. Besides hot and spicy dishes, the cuisine consists of an array of vegetarian dishes. Chettinad cuisine will surely be a delight for those who like hot and spicy non vegetarian dishes.


 Hard boiled eggs6 , slightly slit at 3-4 sides
 Tamarind paste1 Teaspoon (thick)
 Red onion1 Large, finely chopped
 Garlic1 Large, semi crushed (peeled)
 Tomato1 Large, chopped
 Jaggery/Brown sugar1 Teaspoon
 Salt To Taste
 Turmeric powder1⁄2 Teaspoon
 Chili powder1 Teaspoon
 Rice flour1 Teaspoon
 Sesame oil1 Cup (16 tbs)
 Mustard seeds1 Teaspoon
 Cumin seeds1 Teaspoon
 Fenugreek seeds1⁄2 Teaspoon
 Chana dal1⁄2 Teaspoon
 Urad dal1⁄2 Teaspoon
 Asafoetida1⁄2 Teaspoon
 Dried red chilies5

Nutrition Facts

Serving size

Calories 726 Calories from Fat 595

% Daily Value*

Total Fat 67 g103.4%

Saturated Fat 11 g54.9%

Trans Fat 0 g

Cholesterol 362.6 mg

Sodium 247.6 mg10.3%

Total Carbohydrates 18 g6.1%

Dietary Fiber 5.5 g22%

Sugars 9.6 g

Protein 15 g29.2%

Vitamin A 30.5% Vitamin C 27.8%

Calcium 9.5% Iron 15.7%

*Based on a 2000 Calorie diet


In a bowl have the slitted eggs aside.

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

Later add tamarind paste and 2 cups of water. Cover and cook over medium flame.

Once the gravy consolidates add eggs to it. Allow it to boil once or twice.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice.


srividya76 profile page

srividya76 says :

Thank you Sanghi.
Posted on: 14 October 2008 - 4:29am
Sanghi profile page

Sanghi says :

Hi Srividya, Very lovely dish. I like kaara kulamboo very much and love to try different recipies with eggs. This thick kulambu gives the memories of my mother's kulambu. Thanks for your post..
Posted on: 14 October 2008 - 2:58am
srividya76 profile page

srividya76 says :

Hi Sunitha thank you for the lovely comment. Kara kuzhambu can also be prepared with vegetables and garlic too. Using our creativity we can enjoy this dish.
Posted on: 21 September 2008 - 12:30am
Sunitha Neelakantan profile page

Sunitha Neelakantan says :

Kara Kuzhambuuuuuuuuuuu is really a mouth watering dish.... i luv this kuzhambu which my mom prepares with different combinations..... reminds me of my days in india..... ur muttai kara kuzhambu flashed up all those golden memories :) i hope this can also be prepared with vegetables and particularly with becomes an add on recipe to the vegans as well, isnt it? infact ur posting all my fav dishes...... Happy cooking & keep on posting.... :)
Posted on: 20 September 2008 - 9:14pm