Tag Archives: indian curry

Egg Drop Curry / Udaichivitta Muttai Kulambu / How to make Udaitha Muttai Kulambu

Standard

Egg Drop Curry is one among the most common curry prepared among all south Indian families for lunch. There are two versions of Egg Drop curry prepared in my home, now let me share how to prepare the Egg Drop Curry with Coconut, by infusing few spices.

It’s Friday, am taking it to Fiesta Friday #157 hosted by Angie@thenovicegarderner.

CLICK HERE for more Egg Recipes.

egg drop curry, udaichivitta muttai kulambu, egg, egg recipe, egg curry, muttai, muttai recipe, muttai kulambu, tamil recipe, tamil food, tamil recipes, lunch, lunch recipe, curry, curry recipe, kulambu, kulambu recipe, muttai kulambu seimurai, muttai kulambu

Egg Drop Curry / Udaichivitta Muttai Kulambu

Egg Drop Curry / Udaichivitta Muttai kulambi is very easy and simple to prepare in minutes, that to as I am infusing coconut it gives a wonderful texture to the curry. Apart from lunch this curry goes out well with hoppers (Appam) and string hoppers (Idiyappam) Let me share the recipe…

Ingredients:

  • Egg – 4 nos
  • Onions – 2 nos
  • Tomato – 1 no
  • Ginger (1” inch stick) – 1 piece
  • Garlic – 6 cloves
  • Cinnamon –  1 stick
  • Coconut pieces or grated – a handful
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – a sprig
  • Fennel / Perunjeeragam – 1 tsp
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Coconut oil – 2 tbsp
  • Salt to taste

Making of Egg Drop Curry / Udaichivitta Muttai Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Take ginger, garlic, cinnamon stick, coconut pieces, ¼ tsp of cumin seeds, fennel seeds and gring them to a fine paste by adding little water.
  • Heat oil in a kadai, add mustard, split black gram, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the onions and cook until they start turning golden brown in color.
  • Add the tomatoes and cook until they turn mushy.
  • Add all the spice powder followed by salt and cook until the raw smell goes off.
  • Pour the ground coconut masala, cook until the raw smell goes off.
  • Pour 1 to 2 cups of water, cover and bring it to boil.
  • Remove the lid, once starts boiling, break the eggs carefully to it. Do not stir.
  • Cover and cook for 5 mins or until the egg is cooked.
  • Remove the lid, cook in medium flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice or Hoppers (appam) or String Hoppers (idiyappam).

Garlic Fish Curry / Poondu Meen Kulambu

Standard

Fish curry is delicious in Tamil cuisine, with mild tanginess and spiciness. I have shared few fish curries but this one is little different than all the others, since I have induced garlic and small / pearl onions. Pearl onions and garlic has their own taste and when combined with this curry gives a delicious taste and attractive color.

Garlic Fish Curry / Poondu Meen Kulambu had mild tanginess, spiciness and little sweetness. I have used Seer Fish / Vanjaram Meen, you can also use king fish (fish with less bones goes out well for this curry).

Health benefits of Seer Fish: Seer fish / Vanjaram Meen are very good source of Omega 3 fatty acids which helps keep arteries open and allow blood flow smoothly. Also Omega 3 has anti-inflammatory effects which helps in sinus, osteoporosis and arthritis.

How to select the best Seer Fish: The fish should have dark flesh or muscle, also the color of the fish indicates the oil content in the fish. Always go for a fat Seer fish which has less fat whereas the lean and pale fish has lots of fat.

Do check out my other Seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/.

Let us move on to the recipe…

Ingredients:

  • Seer Fish / Vanjaram Meen – ½ kg
  • Pearl Onions / Small Onions – 25 nos
  • Garlic – 1 ½ pods (medium sized)
  • Green chilies – 1 no
  • Tomato – 1 ½ nos
  • Turmeric powder – ¼ tsp
  • Red chili powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Cumin powder – 1 ½ tsp
  • Tamarind – a lemon size
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Coconut milk – 1 cup
  • Lemon juice – 1 tsp
  • Coriander leaves – for garnishing
  • Curry leaves – a sprig
  • Salt to taste
  • Oil – 2 tbsp.

Preparation:

  • Clean and chop the fish into slices and marinate them with ¼ tsp of turmeric powder, 1 tsp of chili powder, 1 tsp of coriander powder, salt and ½ tsp of lemon juice for about 20 mins.
  • Peel and finely chop the onions and garlic.
  • Chop the tomatoes into fine pieces and slit the green chilies into two equal halves.
  • Prepare Tamarind extract.
  • Heat oil in a kadhai, add in the mustard and cumin seeds along with curry leaves. Wait until they crackle.
  • Add in the finely chopped onion, garlic and green chilies, cook for few mins until they turn golden brown.
  • Add in the tomatoes and cook for few mins until they turn mushy.
  • Add all the leftover spice powders and cook for few mins, until the raw smell goes off.
  • Pour in the tamarind extract, cover and let it boil.
  • Pour in the coconut milk, cover and let it boil for few mins until the raw smell goes off.
  • Drop the fish pieces gently in to the curry, cover and cook until the fish is 90 % cooked.
  • Remove the lid, keep in low flame and cook until the curry thickens and the oil floats on the top of the curry.
  • Garnish with coriander leaves, cover with lid, and remove the lid only before serving.

Serve hot with steamed rice for lunch.

Chicken Korma recipe/ Chicken Kurma recipe / How to make chicken kurma in pressure cooker

Standard

My mom use to prepare this Chicken Kurma very often, when served with idly it tastes delicious. I love this kurma a lot, also kids love this to core because of it’s mild spiciness and taste. We use to call this “Pachai kulambu(Green curry)”. Let us move on to the recipe…

Chicken Kurma / Chicken Korma

Chicken Kurma / Chicken Korma

Serves – 8 people

Preparation time – 15 mins

Cooking time – 15 mins

Ingredients:

  • Chicken – 1 kg
  • Big onion – 1 no
  • Mustard seeds –  ½ tsp
  • Cumin seeds – ¼ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp (or as per your taste)
  • Oil – 1 tbsp
  • Curry leaf – a strand

For grinding:

  • Coconut (shredded or pieces) – 3 tbsp
  • Cumin seeds – 2 tsp
  • Anise/Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Garlic – 4 cloves
  • Ginger – 1 inch
  • Green chillies – 3 nos
  • Cinnamon – ½ inch
  • Cloves – 2 nos

Making of Chicken Kurma / Chicken Korma –

Preparation:

  • Clean the chicken. Cut into small pieces.
  • Peel and finely chop the onions.
  • Grind all the ingredients together listed under the grinding list to a fine paste by adding water.
  • Heat oil in a pressure cooker, add in the  mustard, cumin seeds, curry leaves and wait until they crackle.
  • Add in the onions and fry till golden brown.
  • Add in the chicken, turmeric powder and salt and cook for few mins.
  • Now pour the grounded paste and cook for few mins or until the raw smell goes off.
  • Pour 2 cups of water and wait till it boil, pressure-cook for 2 whistles.
  • Remove the lid, when the pressure subsides and serve hot.

Serve hot with Idly, dosa, rotis, puri and chapathi. Goes well for breakfast and dinner.