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Egg kuzhambu, Muttai kuzhambu recipe, How to make guddu pulusu

Egg kuzhambu is very easy to prepare and it can be used to accompany a lot of main dishes. This recipe does not include tomato in its making but requires little pre preparation but the end results will be taste worthy. The key ingredient in this gravy is coconut and onion as its grinding yields this kuzhambu great consistency and also taste.  Lets get to the making!

egg kuzhambu

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  • Egg – 2 nos
  • Chili powder – 3/4 tsp
  • Coriander powder – ½ tsp
  • Mustard seeds – 1/4 tsp
  • Oil – 1 tbsp
  • Curry leaves a spring
  • Salt  to taste
  • Cilantro for garnish

To grind

  • Scrapped coconut – 1/2 cup
  • Chopped onions – 1 cup
  • Dried red chili – 1
  • Ginger – 1 chunk
  • Garlic – 1 pearl
  • Cumin seeds – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Oil – 1 tsp

egg kuzhambu

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How to make Egg kuzhambu with step by step images

egg kuzhambu

  1. Boil eggs in water. De shell them and keep it aside.egg kuzhambu
  2. Now heat oil in a pan add red chili and cumin seeds when it crackles add ginger, garlic, onions and turmeric powder to it. Saute well until aromatic. Now add grated coconut to it and saute well for 1 minute and put off the flame.
    egg kuzhambu
  3. Allow the mixture to cool down. In a blender grind the cooled mixture into a thick paste adding very little water.egg kuzhambu
  4. Now heat oil in a pan add mustard seeds and curry leaves when it splutters add the coconut onion paste and mix well then add chili powder, coriander powder and salt to it. Give it a stir and add 1 cup water to adjust the consistency and add the boiled eggs. Allow it to boil and when oil separates around the gravy put off the flame.
  5. Garnish it with chopped cilantro and serve it hot with rice or dish of your choice!


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