Spicy Egg Curry Recipe | Muttai Puli Kulambu

Muttai Puli Kulambu (Kuzhambu) or Egg Curry is a popular recipe in South Indian which is a good combination for rice in lunch time, There is different variations in Preparation of this recipe, This type I learned from my Mother-in-law, The combination of Sour and spicy gives mouthwatering taste.

Spicy Egg Curry - Muttai Puli Kulambu  - Ingredients

Preparation Time : 20 mins | Cooking Time : 20 mins | Yield : 4 Servings
Recipe Category: Lunch | Recipe Cuisine: South Indian

Egg - 4 no's
Shallots (Small Onion) - 10
Onion - 1
Tomato - 2
Tamarind small lemon size
Red Chilli powder 2 - tsp
Sambar powder 1/2 - tbsp
Coriander Powder 2 - tsp
Turmeric Powder 1/4 - tsp
Curry leaves - 1 strand
Coconut Powder / Grated Coconut 1 - cup
Mustard seeds 1/4 tsp
Urad Dal splitted 1/4 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/4 tsp
Fenugreek seeds(Vendhayam) 1/4 tsp
Sesame oil 1 tbsp
Sunflower Oil 1 tbsp
Pinch of Astofodia/Perungayam
Salt - to taste
Water

Preparation Method:

1. Soak the tamarind in a cup of water.
2. Grind the grated coconut into paste.
3. In a kadai(pan) add the Sesame oil, Sunflower oil, when the oil is hot add the Mustard seeds, splitted urad Dal, Cumin seeds, Fenugreek seeds/vendhayam
4. After spluttering add the big Onion lengthwise chopped, Small Onion's, chopped Tomato, Curry leaves and Astofodia/Perungayam.
5. Add chopped coriander leaves mix well.
6. Fry till the tomato get cooked, then add the tamarind water, Red chilli powder, Sambhar Powder, Turmeric Powder, Coriander powder, Coconut paste, Salt and 3 cups of water
7. leave the curry to boil for 10 min.
8. crack the Egg one by one pour it into the curry carefully, simmer the stove for 5 min to cook the Eggs.
9. Tasty Egg Curry Recipe / Muttai Puli Kulambhu is ready, Serve hot with rice for Lunch.

Cooking Tips
Add the Eggs carefully otherwise the eggs will be spread with curry.

Serving Tips
Serve hot with White Rice for Lunch.

4 stars

Aloo Poori Masala / Potato Gravy

Aloo Poori masala also called Uralai kilangu masala in Tamil is one of the Traditional  and Famous breakfast Recipe in all over India with some small variations but here I have Prepared Aloo Masala in South Indian style. This masala is a perfect side dish for Poori ( Deep Fried Chapati ).

Ingredients :

• 3 medium sized potato's
• 1 onion
• 1 small tomato
• 2 green chillies
• 1 dry red chilli
• Few Curry leaves
• 1/4 tsp turmeric powder
• 1/4 tsp mustard seeds
• 1/4 tsp urad dhal
• 1/4 tsp Bengal gram
• Coriander leaves
• Salt to taste

Preparation :
Boil the potato and mash it well, In a kadai(Pan) add Oil, when the Oil is hot add the Mustard seeds, Urad dhal and Bengal gram fry it well Now add  green chillies, dry red chilli, curry leaves and coriander leaves Add the chopped onion and tomato, fry well until the tomato's are well cooked, Now add peeled and mashed Potato and Turmeric powder, mix it well. 
Serve with Poori or Chapati

Hyderabadi chicken 65 recipe

Hyderabadi chicken 65 is a popular Hyderabadi recipe which is rich in taste, there are different stories about the name of the dish chicken 65.


Ingredients:
Item 1: Dry Fry

• Chicken fillet 250 gm
• 1 Tbsp Ginger garlic paste
• 3 Tbsp Onion paste
• 1 Tbsp Red chilli powder
• Garam masala powder
• Salt for taste
• 2 Tbsp corn flour
• 1 Tbsp all purpose flour
• 1Tbsp Lemon juice
• 1 Tsp Turmeric powder
• Oil for deep frying
• Food color a pinch (Optional)

Preparation:
Clean and wash the chicken well
Marinate the chicken with all above ingredients
Leave for 30 min in fridge
Deep fry the chicken until it became golden color

Item 2 : Sauce (Gravy)
Ingredients:

• 1/2 cup Curd(Yogurt) 
• curry leaves
• 1/2 tsp jeera
• 1/4 tsp mustard seeds 
• A pinch red chilli powder
• A pinch garam masala powder
• *Don't add salt to this mixture then chicken become too salty

Preparation:
In a kadai(Pan) add oil,when the oil became hot add the seasoning 
Now add the curd & red chilli powder,garam masala powder
To this mixture add the fried chicken mix well until the chicken absorb the curd well.

Garnish with Coriander leaves and Curry leaves and Serve hot.

Pakistani Kadai Chicken or Karahi Chicken

Kadai Chicken Recipe is the most popular spicy and delicious recipe in Pakistan and North Western region of India. This recipe is also known as Karahi Chicken or Chicken Karahi because the name Karahi is a type of Vessel used to cook, which is a thick bottomed circular and deep bowl like pan. This recipe is nowadays popular in South India also. Let us see how to prepare delicious Kadai Chicken Recipe.

Cooking Time :40 Min | Servings :3 Persons

Ingredients

½ kg Chicken

1 big Onion

2 medium sized tomato's

3 tsp of ginger garlic paste

¼ tsp Turmeric powder

1 tbsp red chili powder

½ tbsp coriander powder

¼ tsp cumin powder

Salt

Water

5 tbsp Oil

Coriander leaves

Preparation

Wash the chicken then add turmeric powder and some salt and keep aside.

In a thick bottomed kadai/Pan add oil and then add chopped onion, note that Onion is the main ingredient for Kadai Chicken. When the onions become transparent add finely chopped tomato, fry the tomato until it become mashy. Now add the chicken pieces and fry for two min then add ginger garlic paste, red chili powder, coriander powder, cumin powder and salt then fry it well, Add required water to the chicken and allow it to boil for around 10 minutes and you may see the oil starts separated and comes to top, garnish with coriander leaves and you may feel the aroma of the gravy.

Serve the Kadai chicken hot with Rotti, Paratha or Nan.

Mushroom Gravy Recipe

Mushrooms are edible fungi which is a good source of High-quality Protein, Vitamins, Fiber and Unsaturated fatty acids.

Ingredients:

1. 1/4 Kg of Mushroom (Cut it into Lengthwise)
2. 2 No of Green chilli (chopped)
3. 1 No of Tomato (chopped)
4. 1 No of Big Onion  (Sliced)
5. 1 tsp of Chicken Masala Powder
6. 1 tsp of Curry Powder
7. 1 tsp of Red Chilli Powder
8. 1 tsp of Ginger Garlic Paste
9. Salt for taste
10. Pinch of Turmeric powder
11. Oil one tsp
12. Coriander leaves(chopped
13. 4 tsp of Grated coconut

Preparation.

• In an hot bowel add oil, sliced onion after onion become transparent, add ginger garlic paste, fry it for few seconds.
• Add the Chopped tomato, green chilli, coriander leaves, fry it 3 min
• Add the Mushroom, Chicken Masala Powder, Curry Masala Powder, Red Chilly Powder, Turmeric powder, Salt, mix well the mushroom with the masala powder's fry it for 2 min, then add one cup of water.
• close the bowel with a plate
• After 5 min. mix the gravy well, then add grated coconut and mix it well.

This gravy goes with Chappathi, Paratto, Dosa, Idly.

Mutton Curry with Potato

Potato Mutton Korma

Ingredients:

Mutton : 1/2 kg.

Coriander leaves: 1/4 cup

Pudhina(mint) levaes: 1/4 cup

Green chilli : 3 No.

Tomato : 3 No.
Potato 3

Tumeric powder : ½ Tsp

Red chilli powder:3 spoon

Coriander powder:1 spoon

Yogurt (Curd) 1 cup

Salt

To grind

Coconut paste : 1 cup

Big onion : 1
Garlic : 7 pods
Ginger : 2 inch grind into a paste

Currymasal powder : 1 tsp (cardamom, cloves, cinnamon )

Preparation :

In a cooker add ghee,oil then add the ginger garlic paste and Currymasal powder fry this until raw smell goes.

Add the Coriander leaves,Pudhina(mint) levaes and Green chilli fry it for few min

Add the tomatos fry it well

Now add the mutton,Tumeric powder,Red chilli powder,Coriander powder,Yogurt,Coconut paste cup and Salt fry for 5 min so that the masala will get into the meat

then add 11/2 cup water and close the lid give 5 whistle (cook the mutton well,if one more whistle need means give again)

The Spicy and Tasty Mutton Curry ready

Simple Dal Fry

Ingredients:

1. Dal:100gms
2. Small Onion : 10 No
3. Curry leaves
4. Dry red chilly: 4 No
5. Mustard seeds:1 Tsp
6. Cumin seeds:1 Tsp
7. Oil : 2 Tsp
8. Ghee:1 Tsp
9. Salt

Preparation:

• Wash the dal and pressure cook it for 10 Min.
• In a sauce pan add oil,ghee,mustard seeds & cumin seeds
• Add the curry leaves,red chilly & chopped small onion fry it well
• Mix this with the dal & add salt to taste

This will goes with rice