Southindian Style: Tamarind Egg Curry ( Muttai Puli-Kuzhambu )

Ammas mutta puli kuzhambu is a family favorite. We can store this curry upto 3 to 4 days and enjoy it with rice or dosas and even rotis. This curry is prepared in large quantity specially during monsoon season because we can add any meat like fish, chicken or dry fish and vegetables like potato, raw banana, okra and even eggs like we did. What ever produce is available during monsoon we make do and prepare this delicious curry for rice.

Recipe Video on Vidyascooking Channel😊

Muttai Puli Kuzhambu Recipe
For Curry:
6 Boiled Eggs
1/2 Cup Tamarind Pulp or Small Lime Size Tamarind
3 Tomatoes or 2 Cups Chopped Ripe Bangalore Tomatoes
3 Sprigs Curry Leaves
2 Whole Garlic Bulbs Peeled = 2o to 30 Garlic Pearls
1 Large Onion Finely Chopped
1/4 Tsp Asafoetida
2 Tbsp Coriander Powder
1 1/2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Each Cumin Seeds, Mustard Seeds, Fenugreek seeds
Ghee and Oil as required
Salt as per taste

For Masala Paste:
1/4 Cup Onion Finely Chopped
1 Inch Ginger
4 to 5 Green Chilies
10 to 15 Whole Pepper Corns
1/4 Tsp Cumin Seeds
1/4 Tsp Fennel Seeds
1/4 Fenugreek Seeds
Oil and Ghee as required

To Boil Eggs:
1 Tbsp Vinegar
2 Tbsp Coarse Salt

Prep:

Bring 2 cups water to boil in a pot, add vinegar and salt. gently drop the eggs in the boiling water and cook for 5 minutes.

Remove the eggs from flame allow the egg to sit in the hot water until it reaches room temperature.

Once the eggs reach room temp drain the water and add cold water.

Gently crack the egg and start to peel. Once the eggs are peeled wash and reserve in a bowl.

Heat 1 tbsp oil and 2 tbsp ghee in a wok on medium flame. Add all the ingredients mentioned for masala, fry until the onion turns transparent.

Drain the masala ingredients from oil and add to a mixer jar, add splash of water and grind to form a smooth paste and reserve.

Boil 1 1/2 cups water in a pot on medium flame add the tomato and tamarind and allow to cook till mushy.

Remove from flame and whisk using a balloon whisk. Extract the pulp using a sieve, strain and reserve in a bowl.

Add excess water approx 1 cup, to the cooked tomato and tamarind, strain a extract the second extract pulp and reserve.

Method:

We use the same wok in which we fried the ingredients for masala paste, to prepare the curry.

On medium flame heat the wok add extra oil 3 tbsp and ghee 2 tbsp.

Add mustard, cumin and fenugreek seeds allow to sputter.

Add the chopped onions, crushed garlic, curry leaves, asafoetida, turmeric powder and coriander powder fry all the ingredients until the onions turn transparent.

Add the masala paste and fry in the onions till raw flavor reduces.

Add the chilly powder and extracted tamarind pulp stir well and bring to a boil. Add salt as per taste. Stir well and bring to boil.

Once the oil surfaces on the curry, score / slit the eggs with a knife and gently drop the eggs to the boiling curry, allow the curry to boil for 5 to 10 minutes on low flame.

Serve the curry hot with rice, dosa or idly and enjoy 😊