D18 · Dinner · Tamil Nadu
Muttai Kuzhambu (Egg Tamarind Curry)
A Tamil home curry: boiled eggs simmered in a tangy tamarind gravy with shallots, garlic and sesame oil, eaten with rice.
- Region
- Tamil Nadu
- Diet
- Contains egg
- Prep
- 15 min
- Cook
- 25 min
- Time, as written
- Prep 15 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Status
- Traditional
- Good for
- Weeknight dinner
Nutrition
Good source| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| Kuzhambu only (2–3 eggs) | 305 | 19 g | 15 g | 18 g | 5 g | 4 g | 9 g | 6.5 g |
| Dinner plate: kuzhambu, 50 g raw rice | 485 | 23 g | 54 g | 19 g | 5 g | 6 g | 9 g | 5.0 g |
Headline figures are for the full plate as served, with its stated roti, rice or bhakri; the dish alone is shown in the table.
Tier: Good source (plate); the dish alone is High protein. Plate density is just under 5 g per 100 kcal before rounding. Includes 3 g jaggery for the batch. Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Plate
Method
Make 3 shallow slits on each egg.
Heat oil; add mustard and methi seeds, then curry leaves. Add shallots and garlic; cook 5 minutes until golden.
Add tomato; cook 3 minutes until soft. Add kuzhambu powder and turmeric; stir 30 seconds.
Add tamarind water, jaggery and salt. Simmer 10–12 minutes until the raw tamarind smell is gone and the gravy thickens and glistens with oil.
Add eggs; simmer 5 minutes so they absorb the gravy. Serve with rice.
Protein optimisation
- Where the protein comes from
- Eggs supply 16 g per serving; shallots, garlic and spices 2 g; rice 3.5 g on the plate.
- Boost
- Add 1 more egg (+3 g protein, +36 kcal per serving), or serve with 100 g curd (+3.5 g protein, +60 kcal).
Variations, serving and storage
- Regional
- Chettinad style — add 1 tsp roasted fennel and pepper powder.
- Substitution
- Groundnut oil instead of gingelly oil.
- Storage
- 2 days refrigerated; flavour deepens overnight.
- Food safety
- Refrigerate within 2 hours.
- Meal prep
- Good — make the gravy ahead; add eggs on the day.
Allergens
Eggs, sesame (oil)
Labels: Good source · Dairy-free · Soy-free · Whey-free · Gluten-free*
Gluten-free* means gluten-free only when certified gluten-free hing is used; most hing contains wheat flour.