Tag Archives: south Indian curry recipe

Feb3

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

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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.

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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).

Jan9

Mushroom Potato Curry

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A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…

CLICK HERE for vegetarian recipes and CLICK HERE for Idiyappam/String Hoppers recipe

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Mushroom Potato Curry

Ingredients:

  • Potato  – 2 nos (medium size)
  • Mushroom – 100 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Dry red chilli – 5 nos
  • Ginger (I”inch stick) – 1 no
  • Garlic – 6 cloves
  • Turmeric  powder – ¼ tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsbp
  • Fenugreek – ¼ tsp
  • Salt to taste
  • Oil – 1 ½ tbsp
  • Curry leaves – 2 sprigs

Preparation:

  • Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
  • Clean and roughly chop the mushroom into pieces, keep it aside.
  • Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
  • Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
  • Add the onions and cook until they turn golden brown.
  • Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
  • Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
  • Add the mushrooms, cover and cook for 5 mins.
  • Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with idly, dosa, hoppers, and string hoppers, Indian flat breads or any variety rice.

Jun9

Manathakkali Puzhikulambu / Tangy Wonder Berry Curry

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Manathakkali is called as “Black Nightshade” in English. Both its leaf and berries have lots of medicinal value. The fruit is eaten raw or cooked, also they are cooked as such or in the dried form. We get it very easily in south India. In other places people use the dried form of berries which is available in packets in grocery stores. Whenever I prepare this manathakkali stir-fry I use pluck out the berries collect them in air tight container and refrigerate it and prepare curries with this berry.

Already I have shared a stir-fry recipe with this leaves as – Manathakkali Keerai Poriyal / Black Nightshade Sir-Fry, do check out this recipe also. Now I am going to share a tangy curry prepared with fresh Black Nightshade berries/Wonder Berry. This curry goes out well with steamed rice and accompanied with rice vadam / rice pappad.

Health Benefits: It helps cure liver disorder, painful periods, and stomach and mouth ulcers, improves digestion and the presence of vitamins and minerals improves the health status and reduces vomiting sensation during pregnancy. Let us move on to the recipe…

Manathakkali Kulambu / Black Nighshade Curry

Manathakkali Kulambu / Black Nighshade Curry

Ingredients:

  • Manathakkali / Black nightshade berries – 1 cup (100 gm)
  • Onions – 2 nos
  • Tomato – 1 no
  • Garlic – 4 cloves
  • Tamarind – a lemon size
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ½ tsp
  • Cumin powder – 1 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Fenugreek / Methi seeds – ¼ tsp
  • Salt to taste
  • Oil – 1 tbsp
Spices and curry leaves getting tempered
With onions, garlic and spice powders
With Black Nightshade berry / wonder berry/ manathakkali
With tomato
With tamarind extract
Oil separating and floating on the top
Manathakkali Kulambu / Black Nighshade Curry
Manathakkali Kulambu / Black Nighshade Curry with Steamed Rice

Preparation:

  • Peel and finely chop the onions and garlic to small pieces.
  • Wash and chop the tomato into small pieces.
  • Prepare Tamarind extract.
  • Heat oil in a kadai, add in the mustard seeds, split blackgram, fenugreek/methi seeds and curry leaves. Wait until they crackle.
  • Add in the onions and cook until transparent.
  • Add in all the spice powders along with salt and cook until the raw smell goes off.
  • Add in the blacknight shade berries / manathakkali and cook for few mins.
  • Add in the tomato and cook until they are mushy.
  • Pour in the tamarind extract along with a cup of water, cover and cook until the oil floats on the top of the curry.
  • Remove from fire and transfer to a bowl.

Serve hot with steamed rice and rice pappad.