Tag Archives: south indian kulambu recipe

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.

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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).

Prawn Coconut Milk Curry

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Being a seafood lover, I and my family love prawns to the core. But there are sometimes, when I feel very lazy and think to finish the cooking fast, and in the same hand wanted the food to taste good, heavenly, and yum. Here is one such way of cooking where the cooking is made easy and finished earlier with a lovely texture, aroma and taste. Let me share the recipe…

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Prawn coconut milk curry

Ingredients:

  • Prawn – ½ kg
  • Onions – 2 nos
  • Tomato – 1 no
  • Coconut oil – 2 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black lentil – ¼ tsp
  • Cumin seeds – ½ tsp
  • Garlic – 6 cloves
  • Curry leaves – a sprig
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Coconut milk – 150 ml
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste

Making of Prawn coconut milk curry –

Preparation:

  • Peel and roughly chop the onions and tomatoes.
  • Chop the garlic into small pieces.
  • Heat a tsp of oil in kadai, add the chopped onions and cook until the raw smell goes off.
  • Add the tomatoes and cook for few mins.
  • Add chilli powder, turmeric powder, coriander powder and cook until the raw smell goes off.
  • Remove it from fore, bring it room temperature and grind it to a fine paste by adding water.
  • Heat the leftover oil in the same kadai, add the mustard, split black lentil and curry leaves, wait until they crackle.
  • Add the garlic and cook until they turn golden brown.
  • Add the prawns followed by salt and pour the ground masala with ½ cup of water, cover and cook for 3 to 4 mins.
  • Remove the lid and pour the coconut milk, cook for few mins or until the oil separates and floats on the top of the gravy.

Garnish with coriander leaves and serve hot with any variety rice or steamed rice.

Lentils ball cooked in Tamarind and Coconut sauce/Paruppu Urundai Kulambu

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                Paruppu urundai kulambu/Lentil balls cooked in tamarind and coconut sauce is a traditional South Indian delicacy served along with rice and also tastes good with idli and dosa. This kulambu/curry can be made in two ways, by adding balls directly or by steaming and then adding them to kulambu.

lentil balls cooked in tamarind and coconut sauce.

lentil balls cooked in tamarind and coconut sauce.

Ingredients:

For the Lentils ball:

  • Toor dhall – ¾ cup
  • Channa dhall – ¼ cup
  • Garlic – 3 pods
  • Ginger – 1 inch piece
  • Red chilly – 4-5 nos
  • Fennel seeds – 1 tsp
  • Salt – to taste
  • Big Onion – 1 nos
  • Curry leaves – a strand
  • Coriander leaves – a handful

For gravy:

  • Big onion – 1 no
  • Tomato – 1 no
  • Garlic – 3 cloves
  • Tamarind paste – 1 tbsp
  • Chilli powder – ½ tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt – to taste
  • Curry leaves – a strand
  • Oil – 2 tbsp

For grinding:

  • Coconut – 2 tbsp
  • Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp

For Seasoning:

  • Mustard seeds – ¼ tsp
  • Fennel seeds – ½ tsp

Preparation:

  • Finely chop onions and tomatoes.
  • Soak dhals in water for about 2 to 3 hrs. Grind dhal along with red chillies, fennel seeds, ginger, garlic and salt. Sprinkle water if needed.
  • Add chopped onions, tomatoes, salt and curry leaves. Now make it into balls and steam it.
  • Grind Coconut, fennel seeds, poppy seeds to fine paste.
  • Heat oil in pan. Put mustard, fennel seeds and curry leaves. Add curry leaves, onion, ginger, garlic and stir it well. Wait till it turns golden brown.
  • Now add tomato, cook it till mushy. Add all spice powders one by one and salt. Stir it well till the raw smell goes off.
  • Add the tamarind water and pour a cup of water. Allow it to boil till the raw smell goes off.
  • Pour in the coconut paste and again wait till it boil and the raw smell evaporates.
  • Add the lentils balls one by one and mix well. Cook for 5 mins.
  • Garnish with coriander leaves.