Tag Archives: tamil kulambu

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).

Prawn / Shrimp Curry – Tuticorin Style

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Already I have shared few prawn recipes, but this completely different from others. Usually we use throw out the prawn/shrimp head, already I have shared a recipe about prawn head fry and again here in this one also we are going make use of the prawn head. I have ground the prawn head with a cup of water, drained and cooked with curry.

The aroma of this curry would be unbeatable, also it tastes delicious, also a good try with prawn head. Let us move on to the recipe…

Prawn/Shrimp Curry - Tuticorin Style

Prawn/Shrimp Curry – Tuticorin Style

Ingredients:

  • Prawns/Shrimps – ½ kg
  • Onions – 2 nos
  • Garlic – 4 cloves
  • Chili powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Coconut milk (thick) – 1 cup
  • Bay leaf – 1 no
  • Star anise – 1 no
  • Cloves – 3 nos
  • Cinnamon – 1” inch stick
  • Cardamom – 1 no
  • Curry leaves – two sprigs
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Clean the prawns/shrimps, take out the head and keep it separately.
  • Take the prawn head with two cup of water and grind it the blender.
  • Drain the ground mixture, transfer it a mixing bowl, add in a tsp of chili powder, coriander powder, turmeric powder and salt followed by the coconut milk. Mix it well, so that there would be no lumps of spice powders.
  • Peel and finely chop the onions, garlic and ginger.
  • Heat oil in kadai, add in the chopped garlic and cook for few mins.
  • Add in bay leaf, cloves, cardamom, cinnamon, star anise and wait until they crackle.
  • Add in the onions and curry leaves, cook until the onions turn golden brown.
  • Pour in the coconut milk mixture, cover and cook until the raw smell goes off and it comes to semi thick consistency.
  • Add in the prawns/shrimps, cover and cook until the prawns are half cooked.
  • Remove the lid and keep in medium flame, wait until the oil separates and floats on the top of the curry.
  • Sprinkle a chopped coriander leaves and cover with the lid.

Serve hot with steamed rice.

 

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

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.