Chetinad Muttai Kulambu

Chetinad Muttai Kulambu

Chetinad Muttai Kulambu

In my previous post on Green Peas Pulao I had mention that I paired it with Chetinad Muttai Kulambu and Chilly Chicken. So here is the recipe of the muttai kulambu. The main tip of a Chetinad dish is use of Gingelly oil and fennel seeds giving an unexclaimable taste. Also use of red chillies is another taste enhancer.


Ingredients:

Gingelly oil- 5 tbsp
Ginger Garlic Paste- 2 tbsp
Fennel Seeds- 1 tsp
Cumin Seeds- 1 tsp
Curry leaves- few
Onion- 2
Tomato- 3
Chilly Powder- 1 tbsp
Coriander Powder- 4 tbsp
Pepper- 1 tsp
Curry Masala Powder- 1 tsp
Salt as per taste
Hard Boiled eggs- 5
Coriander leaves- Finely chopped 1 cup

Method:

Chetinad Muttai Kulambu
Chetinad Muttai Kulambu

Heat Oil in a Pressure Cooker and fry curry leaves, fennel and cumin.
Add ginger garlic paste and onion and toss till onion is golden brown.
Add tomato, chilly powder, coriander powder, curry masala and pepper.
Pressure Cook for 3 whistles.
After the pressure comes down add the hard boiled eggs (either in halves or as such).
And simmer for 5 minutes.
Now add coriander leaves and pressure cook for 2 whistles.
Serve hot with Green Peas Pulao and Chilly Chicken.

Chetinad Muttai Kulambu

Chetinad Muttai Kulambu

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