Friday, May 31, 2013

Chettinad Muttai Kuzhambu/Chettinad Egg Curry

I always have a special love for the chettinad gravies.I tasted it first at a restaurant in coimbatore.I used to visit the restaurant very often when I was studying  in CIT.Recently Anjappar Chettinad restaurant was opened at Tuticorin and we happened to taste the food there.The taste was delicious and mouth watery.
After a week I thought I should try some chettinad cuisines at home and started browsing solai achi's blog.She has a nice collection of non-vegetarian recipes and I blindly followed the procedure.It came out so well and loved to have it with Dosa/Idly/Rice

Try making this chettinad special..

For the recipe please press READ MORE below..



4 nos of boiled eggs
20 nos of shallots /1 big onion
1 no. of tomato chopped finely
2 Tsp of ginger garlic paste
1 Tsp of Red Chilli powder
1 Tbsp of Coriander powder
1 Tsp of Garam masala powder
1/2 Tsp of Turmeric powder
1 No. of green chilli

For grinding:
2 Tbsp of coconut grated
1 Tsp of Fennel seeds
1 Tsp of Cumin seeds
8 nos of cashewnuts/1 Tsp of poppy seeds/Khus Khus

To Temper:
1 Tbsp of gingelly oil
1/2 Tsp of fennel seeds
A strand of Curry leaves



Grind coconut,fennel seeds,cashews/khus khus into a smooth paste and keep it aside.Boil the eggs and make a cut vertically.Don't cut it fully.Cut it 3/4th only.

Take a thick bottomed pan and heat oil.Then add items mentioned in To Temper list.Add chopped onions and saute it.To it add ginger garlic paste and saute it well till the onions get fried well.

Add chopped tomatoes and saute it.
To it add chilli powder,coriander powder,garam masala powder,turmeric powder and saute it.Carefully saute it so that the powders don't get burned
Add 2 cups of water and boil it till the mixture gets reduced to half of the quantity.After the mixture gets reduced in quantity add salt.

Then add grinded coconut paste(coconut+fennel+cumin+cashew) and mix well.Make it to boil in low flame for 5 minutes.
Then add the boiled and slit eggs and mix carefully.
Again make it to boil in low flame for 5 minutes.

Serve it hot with steamed rice ,roti or Dosa.


  • After adding the eggs don't boil it for longer time.Or else the eggs will become very hard.
  • U can cut the omelette and add it in the gravy.
  • Don't add too much of coconut .It will take away the non-vegetarian taste.
  • Instead of cashewnuts u can use khus-khus or poppy seeds.
  • U can garnish it with chopped coriander leaves.



  1. temptng to taste it now itself.... ur pics are too gud.... inspite of puttng omlette my mothr just cut off the raw eggs and put in the boling kuzumbu and let it cooks well.... i thnk tat will also some taste to it....

    1. Tk u mother prepares in the way u had mentioned..but some how my kids don't like the shape of the broken eggs...that tastes very different n yummy too!!!

  2. I prepared the recipe today. We don't prepare egg on was inviting so I made it.
    Followed the instructions it came out well.

    1. Tk u so much n happy that it turned out well

  3. Delicious muttai curry Amudha, I love spicy curries with eggs.

  4. Going to try this one today :) - Vasanthi

    1. Wow..try it out n let me know how it tasted too dear..

  5. Had to mention here that I loved this recipe and will add it to my family favorites! Thanks for sharing!