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!
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Ingredients
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
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How to make Egg kuzhambu with step by step images
Boil eggs in water. De shell them and keep it aside.
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.
Allow the mixture to cool down. In a blender grind the cooled mixture into a thick paste adding very little water.
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.
Garnish it with chopped cilantro and serve it hot with rice or dish of your choice!