Egg recipe · lunch, dinner
Chettinad egg kuzhambu
முட்டை குழம்பு (muttai kuzhambu)
Serves 3 · 35 min
Boiled eggs in a shallot, tomato and roasted coconut gravy.
7.5 gnet carb / serving
15 gprotein
22 gfat
4 gfiber
293kcal
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- 6 eggs, hard-boiled and peeled
- 80 g shallots
- 120 g tomatoes
- 40 g grated coconut, roasted
- 5 g tamarind
- 1 1/2 tbsp gingelly oil
- kuzhambu powder, fennel, pepper, curry leaves, turmeric, salt
Method
- Roast coconut with fennel and pepper until golden; grind to a paste.
- Fry shallots and curry leaves in oil, add tomatoes, kuzhambu powder, turmeric and salt; cook until soft.
- Add tamarind water and the coconut paste with 1 cup water. Simmer 10 minutes.
- Make small slits in the eggs, add them, and simmer 5 more minutes.
Recipe credit: tamilpaleorecipes.com.