Egg Curry Recipe | Kongunadu Muttai Kuzhambu | Muttai Kuzhambu | Egg Recipes | Startup Cooking

 KONGUNADU MUTTAI KUZHAMBU 

Kongunad Style Egg Curry is a delicious recipe serve with Idli, Dosa, Fried rice, chapatti and parotta. Kongunad is the region of Coimbatore, Tamil Nadu, India. There are a number of varieties of kuzhambu/curry in each district  of Tamil Nadu. 

This Egg curry is very flavorful and smells great in the entire house. To make this recipe, dry roast the coriander seeds, pepper corn, curry leaves, cinnamon, red chilli, fennel seeds, dry coconut (kopara) and for the bright red color, add Kashmiri red chilli, cool down and grind to a fine powder. This spice (masala) powder is extremely flavorful and use it for various dishes. Try to cook this curry until the oil separates from the curry before adding the boiled egg.

This is one of the favorite lip smacking recipe and it also pairs great with appam and idiyappam. Follow my step-by-step photo recipe to prepare Kongunadu style Egg Curry. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR KONGUNADU STYLE EGG CURRY

Coarse       : Breakfast / Lunch

Cuisine      : South India

Author       : Jayashree Karthik

Prep Time  : 10 min

Cook Time : 30 min

Total Time  : 40 min

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INGREDIENTS

To Fry and Grind

• 2 tbsp coriander seeds

• 1/2 tsp pepper corn

• 6 curry leaves

• 1 inch cinnamon

• 3 red chilli

• 2 kashmiri red chilli

• 1 tsp fennel seeds

• 1 tbsp dry coconut or coconut powder

For Curry 

• 3 egg

• 3 tbsp sesame oil

• 1/4 tsp mustards seeds

• 1 spring curry leaves

• 1 cup onion – finely chopped

• 1/2 tsp ginger garlic paste

• 1 green chili

• 2 tomato – finely chopped

• 1/4 tsp turmeric powder

• salt to taste

• ground masala powder (to fry and grind)

• water as needed

• 2 tbsp coriander leaves – finely chopped – for garnish

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PROCEDURE

• boil 3 eggs and peel the shell and discard it

• dry roast coriander seeds, pepper corn, curry leaves, cinnamon, red chili, Kashmiri red chilli, fennel seeds and dry coconut

• transfer into mixer grinder

• grind to a fine powder and keep it aside

• heat oil in a cast iron wok

• add mustard seeds and allow to crackle the seeds

• add curry leaves and allowed to turn crisp

• add finely chopped onion and saute well until it turn translucent

• add green chilli and ginger garlic paste

• saute well until the raw smell goes

• add chopped tomato

• saute well till it turn mushy

• add turmeric powder, ground masala powder and salt

• mix well and cook for 1 minute

• add 1.5 cup water and mix well

• cook in medium flame until the curry starts to thickens

• add boiled egg

• cover and cook for 5 minutes

• garnish with chopped coriander leaves

• Enjoy !

NOTE

1. add eggs as per your wish
2. sesame oil works good for this curry
3. you can add grounded masala powder fully or else as you need
4. curry leaves gives a good flavor to this curry

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KONGUNADU STYLE EGG CURRY WITH STEP-BY-STEP PHOTO RECIPE

boil 3 eggs  and discard the shells and keep it aside

in a pan, add coriander seeds

add pepper corn, curry leaves, cinnamon stick, red chilli and Kashmiri red chilli, dry roast everything

add fennel seeds

add dry coconut powder

dry roast well and then switch off the flame

transfer into mixer grinder

grind to a fine powder

heat sesame oil in a cast iron wok

add mustard seeds and allow to crackle

add curry leaves and allow to turn crisp

add finely chopped onion

saute well

add green chilli and ginger garlic paste

saute well

add chopped tomato

saute well, till it turn mushy

add turmeric powder, salt and grounded masala powder

saute well for 1 minute

add 1.5 cup water

cover and cook in medium flame

curry starts to thicken

add boiled egg

mix well

cover and cook for 2 minute or until the oil separates from the curry

egg curry ready, this is kongunadu style recipe

garnish with coriander leaves

Delicious Egg curry Ready. Serve with Chapatti, Dosa, Parotta and Rice