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
Ingredients
| Hard boiled eggs | 6 , slightly slit at 3-4 sides | |
| Tamarind paste | 1 Teaspoon (thick) | |
| Red onion | 1 Large, finely chopped | |
| Garlic | 1 Large, semi crushed (peeled) | |
| Tomato | 1 Large, chopped | |
| Jaggery/Brown sugar | 1 Teaspoon | |
| Salt | To Taste | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Rice flour | 1 Teaspoon | |
| Sesame oil | 1 Cup (16 tbs) | |
| Mustard seeds | 1 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Fenugreek seeds | 1⁄2 Teaspoon | |
| Chana dal | 1⁄2 Teaspoon | |
| Urad dal | 1⁄2 Teaspoon | |
| Asafoetida | 1⁄2 Teaspoon | |
| Dried red chilies | 5 |
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 mg120.9%
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
Directions
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.
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.
Comments
Comments: 4 |
Add a Comment
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 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 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 garlic...it 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
Chef
