Muttai Kulambu is a delicious, wonderful curry made by grinding onion, tomato & spices to a masala and simmering it with egg drop & spice powders. Egg Kuzhambu or Egg Drop Curry is an excellent alternate to regular kuzhambu and is savoured by all for its taste. Muttai Kulambu Recipe is explained here with step by step pictures.
Muttai Kulambu is one of the recipes from ammas collections.
About Muttai Kulambu
The speciality of this recipe is we dont add boiled eggs to the curry as we always do instead we break open and pour the eggs directly into the curry and cook it.
I am not a big fan of this curry, I prefer the boiled eggs kuzhambu more but hubbys prefer this.Now lets get on to learn egg kuzhambu recipe…We had it with podalangai poriyal rice and sutta appalam, my kind of comfort meal it is.
If you have any more questions about this Muttai Kulambu Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Muttai Kulambu Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Muttai Kulambu | Egg Kuzhambu | Egg Drop Curry
Ingredients
- 2 eggs
- 1 small sized big onion chopped finely
- 1 small sized tomato chopped roughly
- 1 tsp ginger garlic paste
- 1/4 cup tamarind water
- 1 tsp red chilli powder
- 1.5 tsp coriander powder
- 2 tsp coriander leaves finely chopped
- salt to taste
To Grind :
- 1 onion chopped roughly
- 2 tomato chopped roughly
- 1/2 tbsp chana dal
- 2 red chillies
- 1/4 cup coconut
- 1/2 tsp fennel / sombu
To Temper :
- 3 tsp oil
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- few curry leaves
- few mint leaves
Instructions
- In a pan heat a tsp of oil add onion , tomato and saute till mushy and raw smell of tomatoes leave.
- Add chana dal and red chillies and saute for 2mins.
- Cool down, transfer this to a mixer and grind it along with coconut, fennel seeds to a fine paste, set aside.
- Heat 2 tsp oil in a pan – add the items listed under ‘to temper’ let it splutter.
- Add ginger garlic paste, onion, tomato, mint leaves and fry till raw smell of tomatoes leave.
- Then add the coconut paste along with red chilli and coriander powders and saute for 3mins.
- Add 1 cup water, required salt and allow it to boil till raw smell completely leaves. Then add tamarind water.
- Now crack the eggs and carefully drop them in the curry, leave it undisturbed.
- Close it with a lid and cook till eggs turn firm and get cooked.
- Allow the curry to boil for 2-3mins until oil seperates.
- Dont stir the kuzhambu till the eggs are cooked.
- Finally garnish with coriander leaves and switch off.
- Serve Muttai Kulambu hot with rice!
Notes
- Do not stir the curry once the eggs are added.
- You can use the same recipe and add boiled eggs instead of adding the raw eggs directly into the curry.
- Instead of ginger garlic paste you can even add crushed ginger and garlic.
- The tamarind water should be runny, do not use thick tamarind pulp which will give a more tangy flavour to the curry.
- While tempering you can temper whole spices like cinnamon, cloves and cardamom.
How to make Muttai Kulambu
- In a pan heat a tsp of oil add onion , tomato and saute till mushy and raw smell of tomatoes leave.Then add chana dal and red chillies and saute for 2mins. Cool down , transfer this to a mixer and grind it along with coconut,fennel seeds to a fine paste,Set aside.
- Heat 2 tsp oil in a pan – add the items listed under ‘to temper’ let it splutter then add ginger garlic paste,onion, tomato, mint leaves and fry till raw smell of tomatoes leave.Then add the coconut paste along with red chilli and coriander powders and saute for 3mins.
- Then add 1 cup water,required salt and allow it to boil till raw smell completely leaves.Then add tamarind water.Now crack the eggs and carefully drop them in the curry, leave it undisturbed.
- Close it with a lid and cook till eggs turn firm and get cooked.Allow the curry to boil for 2-3mins until oil seperates.Dont stir the kuzhambu till the eggs are cooked.Finally garnish with coriander leaves and switch off.
Serve hot with rice!
Expert Tips
- Dont stir the curry once the eggs are added.
- You can use the same recipe and add boiled eggs instead of adding the raw eggs directly into the curry.
- Instead of ginger garlic paste you can even add crushed ginger and garlic.
- The tamarind water should be runny, dont use thick tamarind pulp which will give a more tangy flavour to the curry.
- While tempering you can temper whole spices like cinnamon,cloves and cardamom.
Muttai Kulambu with coconut milk
Egg is our favourite and it has been our life saver during our hectic days. I tried this egg curry long back and have been making it often.
I like to try different and new egg recipes and this one fitted my craving perfectly. I’ve posted this chettinad egg gravy long back and have got good feedback for it.
Many of my friends even asked whether sharmis passions is a vegetarian space, I want to make it clear here…..the main reason for not posting nveg dishes is that I dont cook nveg though I eat 😉 For the lame excuse I cant make this space starve so sure to post nveg dishes hereafter from ammas kitchen.
To Temper
- Cinnamon – 1/2 inch
- Cloves – 1
- Black Pepper corns – 1/2 tsp
- Cumin seeds / Jeera – 1/2 tsp
- Garlic – 4 to 5
Method
- First boil the eggs, remove the shells and keep aside. In a pan, dry roast pepper corns, cumin seeds and make them to a fine powder. Set aside.
- Heat oil in a pan, add cinnamom and cloves, fry for a minute. Then add chopped onions and green chillies and fry until onions turn light brown.
- Add chopped tomatoes, fry until its mushy and raw smell leaves. Now add turmeric, chilli and coriander powder, fand mix well. Add required salt and little water, simmer for 5mins.
- Add coconut milk, 1/4 cup water and allow it to boil for 5mins. Once the curry is slightly thick, add the roasted paste and allow it to cook for 2mins.
- Now slit the eggs half and add it to the curry. Allow it to boil for 2 more mins, garnish with coriander leaves and switch off.
I like my gravy/curry to be thick and now u know the main reason for me to like this gravy 🙂 You can make this curry even more thicker if you like.
My Notes
- I just reduced the cumin and pepper by 1/2 tsp as I wanted a less spicy curry. Adjust as per your liking.
- You can add eggs a little before serving time too. Just heat the curry and add the eggs when serving as the egg easily absorbs the curry so try to serve a little after you switch off.
Thenmozhi Murugesan
U r definitely an angel with magic wand….blessed cookind expert 😀
Akila
One of my favorite… Looks yummy
Sathya...
My Hubby's Fav dish, But this is a diff Version, 'll definitely try, looking yummy…
Sangeetha M
i love this kind of egg kuzhambu, kuzhambu looks so tempting and yummy 🙂 will try your version sometime soon…
Satya
We used to drop the egg into a deep spoon (kuzhi karandi) and then gently lower it into the gravy. That way the egg wont spread so much like an omelette but stays together as a round and is very soft. Cool fotos btw 🙂
Rumana Ambrin
I love this egg drop curry.. I prefer more then a boiled egg.. Delicious curry..
Priya Suresh
Even i dont like egg drop curries, but my H go crazy for this kind of curries, delicious curry.
Deepika Muthusivam
I like it very much..Taste is superb..thank u so much
Deepika Muthusivam
The taste is very good.i like it very much.thank u
Sona S
Egg curry looks delicious, going to try it soon.
Zareena
Lovely and delicious looking dish. We make theeyal like this, egg drop method…
Simi J
This looks soooo good!
Balaji C R
Its very tasty,thanks for good receipe
Balaji C R
its really very tasty dish. have this dish with Barboiled Rice and appalam, you will love it.
Thanks for the receipe
priya
It came very well.. Loved it 🙂
priya
The dish came very well.. taste was very good
richraj
My Princess Bets referred me to this dish.. Awesome!!!
betsy Tabitha
very nice…
Gayathri Janarthanam
I just love the way u have explained each and every dish here… This one is my favorite.. I have tried many dishes from your blog..and it turned out to be delicious.. I am get so many appreciations, actually they belong to u…thank u so much
kamalaveni
It's tempting, very clear and detailed pictorial recipe
Give the onion and tomotto and tamarind in grams
ranjanidhiya
Very interesting dish. Please tell the onion and Tomotto in cup measure
SHARMILEE J
Onion – 1/4 cup Tomato 1/3 cup both chopped roughly
PHOENIX freddy
Thanks 🙂
Kv
If we increase the number of eggs will the onion &tomato ratio shud be changed?
Sharmilee J
Yes else the gravy will be less
Sudharsan K
Your Dish so superb…….. we enjoy the taste and we can feel the egg aroma in gravy
Viji Senthil
I added a pinch of turmeric powder too
Khaviya
Excellent dish. Everytime I do this my family appreciates. Thank you very much