Muttai Puli Kuzhambu/Eggs in Tamarind Gravy

 Muttai Puli Kuzhambu/Eggs in Tamarind Gravy is a very simple and popular gravy prepared in South India. It is found in most of the South Indian restaurant menu and is served along with white rice. There are different ways in preparing this muttai kuzhambu, here I have prepared this egg gravy with freshly ground masala. I have also posted Egg Kurma which is also delectable and tasty. Do try it out friends and you will surely love the fresh aroma of it. Do check out other South Indian Gravy/Kuzhambu varieties here. 

Here’s how to make Muttai Puli Kuzhambu with step by step photos…

Ingredients

Eggs	5
Tamarind/Puli	1 Lemon sized ball
Red Onion	1 big finely chopped
Garlic Cloves	6
Turmeric Powder	¼ tsp
Coconut	1 cup
Salt	As needed
Cilantro Leaves/Coriander Leaves	3 tbsp

To Grind – Paste 1

Dry Red Chillies/Milagai	9-10
Coriander Seeds/Dhaniya	3 tbsp
Cumin Seeds/Jeeragam	3 tsp
Tomato	One big chopped

To Temper

Oil	2 tbsp
Mustard Seeds	¼ tsp
Cumin Seeds	½ tsp
Fenugreek Seeds/Vendhayam	¼ tsp
Asafoetida/Perungayam	One pinch
Curry Leaves	2 strings

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 4-5

Method

Boil the eggs , remove the shell and slit and keep it aside.

Grind the dry red chillies, coriander seeds, cumin seeds, and tomato to fine paste, transfer it to a bowl and keep it aside.

Grind the coconut with little water and make it to fine paste.

Soak the tamarind in 2 cups of water and extract the juice.

Heat oil in a kadai/pan, splutter mustard seeds, add cumin seeds, fenugreek seeds, asafoetida, curry leaves and fry for about 30-40 seconds.

Add finely chopped onions and saute until it turns to light golden colour, add the chopped garlic cloves and saute well.

Add the tamarind water, ground red chilli paste, turmeric powder, salt and let it boil [for at least 15 minutes] really well until all the raw smell vanishes.

Now add the ground coconut paste and let it boil for few more minutes.

Add the chopped cilantro and switch off the stove.

Finally add the boiled eggs to the prepared gravy/kuzhambu and keep it covered for 10 minutes before serving. 

Delicious and lovely muttai kuzhambu is ready to be enjoyed, serve it along with a bowl of steam cooked white rice or as side dish for rotis/bread etc.

Thank you all for visiting my space, please come back again for more tempting and delicious South Indian Kuzhambu/Gravy varieties from my kitchen.

Check out simple and quick Egg Kurma here and other Vegetarian Gravies here.

Other South Indian Kuzhambu varieties that might be of your interest...

Vatha Kuzhambu [Sundakkai Vatha Kuzhambu]
Poondu Kuzhambu/Garlic Kuzhambu

Paruppu Urundai Kuzhambu
More Kuzhambu/Mor Kuzhambu

Milagu Kuzhambu/Black Pepper Kuzhambu

Karivepillai poondu kuzhambu/Curryleaves & garlic gravy
Vendhaya Kuzhambu

Kathrikkai Murungakkai Kara Kuzhambu[brinjal & drumsticks]

Ennai Kathrikkai Kuzhambu/Brinjal gravy

Thakkali Kuzhambu/Tomato kuzhambu

Maangai Kuzhambu/Raw Mango gravy

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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Until then I am signing off…