Thursday, 22 September 2016


Egg kuzhambu is a delicious side dish cooked in spicy masala ingredients and coconut gravy. It is an easy and nutritious dish liked by all. Before we go to learn how to prepare egg kuzhambu, we must know the nutrient values of eggs
enriched with spices and coconut gravy.

Eggs are incredibly nutritious. Eggs are considered to be one of the best sources of protein available. The eggs are a rich supply pf long chain of Omega 3 fatty acids which helps in the maintenance of brain function and normal vision.It lowers risk of heart disease. They are inexpensive too but packed with such a full protein contents.

The list of nutrients that can be found in eggs are as follows:

Vitamin A maintains the skin immune system and normal vision.
vitamin B2 riboflavin aids energy metabolism, red blood cells, vision and the nervous system.
Vitamin B12 aids energy metabolism, red blood cells, the immune system.
Vitamin B5 aids energy metabolism and mental functioning.
Vitamin D keeps bones and teeth healthy and aids absorption of calcium.
Vitamin E keeps the reproductive system and the muscles healthy. 
Folic acid aids blood formation and tissue growth during pregnancy.
Iron assists red blood production and the transportation of oxygen throughout the body.
Protein needed for building muscle, organs, skin and tissue and producing antibodies enzymes and hormones.

Now we move on to know the  cooking method of this dish..


eggs six
shallots chopped one cup
curry leaves half cup
Tomato one finely chopped
turmeric one spoon
mustard seeds one spoon
cinnamon two
cloves six
Briyani leaves two
fennel seeds one spoon
Ginger grates one tablespoon
Garlic grates one tablespoon

For making dry masal powder:
Coriander seeds half cup
cumin seeds one spoon
cinnamon one
cloves six
pepper one spoon
red chillies five
curry leaves finely chopped one spoon
poppy seeds one spoon
fennel seeds one spoon

For making coconut gravy:
Coconut grates one cup
fried bengal gram one tablespoon


Wash the eggs and place the eggs in a small vessel with required water.
Place the vessel with eggs and water in a pressure pan or cooker and close the lid and place the weight on the pressure nostril. 
Allow two whistles and switch of the flame.
Keep aside to release pressure.

Grind the above ingredients together and make a dry masal powder.
Keep aside.

Grind the shredded coconut, bengal gram with required water into a smooth paste.

Remove the shells of the cooked eggs.

Heat the cooking oil in a dry pan.
Add mustard seeds to crackle
Add onions, curry leaves, cinnamon, cloves and fennel seeds
Add briyani leaves, turmeric, chilly powder,dry masal powder, tomato chops. 
Let the flame in medium level otherwise all the ingredients will burnt. Be careful in cooking steps.
Then add cooked eggs.
Transfer the ground coconut paste into the pan. 
Add required water and salt needed.
When the gravy becomes thick, remove the gravy from the flame.
Add coriander leaves finely chopped one cup and mix well.

The Yummy Egg Kuzhambu is ready to serve with hot rice. It will go well with chappathies, Idlies, Dosais and Appam, Uthappam like any breakfast main dishes.



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