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Muttai Kulambu Recipe

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

Muttai kulambu recipe is an exotic dish from the chettinad cuisine, and it is popular all over the South India

how to make muttai kulambu recipe

Key Ingredients To Make Muttai Kulambu Recipe
 4 Whole Eggs
 1 tsp Tamarind
 4 tsp Sesame Oil
Spices Required To Make Muttai Kulambu Recipe
 2 tsp Red Chilli Powder
 3 tsp Coriander Powder
 ½ tsp Turmeric Powder
 1 Small Piece Asafoetida (solid)
 ½ tsp Pepper Powder
 1 tsp Ginger Garlic Paste
Vegetables Required To Make Muttai Kulambu Recipe
 4 Onions
 2 Tomato
 1 Twig curry Leaves
 1 tsp Coriander Leaves
 2 Green Chillies
Tempering The Muttai Kulambu Recipe
 1 tsp Mustard seeds
 1 Dried red Chilli
 1 Twig Curry Leaves
 1 tsp Fennel Seeds
 ½ tsp Methi / Fenugreek Seeds
Other Ingredients To Make Muttai kulambu Recipe
 Rock Salt as Required
The Initial Tempering
1

Place a mansatti (earthen pot) in the stove and keep it in medium flame. It will take a minute or two for the mansatti to get heated, as it is quite heavy. After two minutes, just add three or four tablespoons of sesame oil to it and when it is heated, add a teaspoon of mustard seeds.

2

When it splutters, add half a teaspoon of methi seeds to it and when it turns golden brown, add a tea spoon of fennel seeds.

3

Finally, add some curry leaves with a roughly torn red chilli and stir well with a wooden ladle.

4

Now the tempering is over.

Saute The Onions and Tomatoes
5

Then add the finely chopped onion in the mansatti and stir well with the ladle until it becomes translucent. Secondly, add the chopped tomatoes and let them become mushy.

6

At this stage, squeeze out the tamarind that was soaked already and strain it.

7

Let the flame continue to be in medium mode.

8

Pour the tamarind water into the man satti and add the required salt for the muttai kuzhambu.

9

Add a pinch of turmeric and stir well.

10

Then add the measured quantity of chilli powder and coriander powder to it.

11

Add a little more water to dilute the kuzhambu.

12

Stir well with the ladle and here you change the flame to high mode and let the kuzhambu boil for some time. After a while, you will see the kuzhambu starts getting thick slightly.

13

At this point, you simmer the flame and let the kuzhambu continue to boil. Meanwhile, do the preparation for frying the egg balls.

14

Just ensure that the consistency of the kuzhambu is sufficiently dilute to drop the egg balls.

Make The Fried Egg Balls
15

Take the kuzhi paniyara satti (preferably cast iron satti) and wash and clean it well with a cloth.

16

Now apply a little oil in all the moulds using a brush.

17

Place it on the stove and keep it in medium flame. While it is getting heated, just keep the whipped egg ready.

18

Take the bowl where you have kept the whipped egg mixture and mix it well with a spoon.

19

When the paniyara satti is heated, take a spoon full of egg mixture and fill a mould up to the brink.

20

Similarly, fill all the moulds one by one. Smear a little oil over every mould and close it with a lid.

21

Simmer the flame and let it cook for a while.

22

After a while, just open the lid and you will notice that the bottom parts of the eggs are being cooked up completely and have popped up like tiny balls.

23

Using a skewer, just flip one egg ball and toss it upside down so that the other side too get cooked up.

24

Similarly, toss all the egg balls. Within seconds, you will see all the egg balls being cooked up completely and it will look like kuzhi paniyaram.

25

Now, using the skewer, take out all the egg balls and drop it on by one directly in the kuzhambu satti and switch off the stove.

26

Close the mansatti with a lid so that the kuzhambu gets absorbed up by the eggs in the heat retained by the mansatti.

27

After five minutes, sprinkle some (fresh) crushed curry leaves and close the mansatti and you can serve it any time you want.

28

Serve it hot with steamed rice, pepper rasam and ulundu appalam.

29

You can also serve it with hot idlis and ilandosai, appam and idiyappam.

Nutrition Facts

Serving Size 4 eggs

Servings 0


Amount Per Serving
Calories 200
% Daily Value *
Total Fat 60g93%
Total Carbohydrate 32g11%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.