Udaitha Muttai Kulambu / Egg Drop Curry / Poached Egg Curry is one of the recipes from ammas collections. 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 🙂
Muttai Kuzhambu(Egg Drop Curry) – Ingredients
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Eggs – 2
Big Onion – 1 small sized chopped finely
Tomato – 1 small sized chopped roughly
Ginger Garlic paste – 1 tsp
Tamarind water -1/4 cup
Red Chilli powder – 1 tsp
Coriander powder – 1.5 tsp
Coriander leaves – 2 tsp finely chopped
Salt – to taste
To grind:
Onion – 1 chopped roughly
Tomato -2 chopped roughly
Chana Dal – 1/2 tbsp
Red Chillies – 2
Coconut – 1/4 cup
Fennel seeds – 1/2 tsp
To temper:
Oil – 3 tsp
Mustard seeds – 1 tsp
Urad Dal – 1/2 tsp
Curry leaves – few
Mint leaves – few
Method :
- 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!
My Notes:
- 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.
Thenmozhi Murugesan says
August 18, 2013 at 4:14 pmU r definitely an angel with magic wand….blessed cookind expert 😀
Akila says
August 18, 2013 at 4:22 pmOne of my favorite… Looks yummy
Sathya... says
August 18, 2013 at 5:31 pmMy Hubby's Fav dish, But this is a diff Version, 'll definitely try, looking yummy…
Sangeetha M says
August 18, 2013 at 10:27 pmi love this kind of egg kuzhambu, kuzhambu looks so tempting and yummy 🙂 will try your version sometime soon…
Satya says
August 19, 2013 at 4:06 amWe 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 says
August 19, 2013 at 11:41 amI love this egg drop curry.. I prefer more then a boiled egg.. Delicious curry..
Priya Suresh says
August 19, 2013 at 7:47 pmEven i dont like egg drop curries, but my H go crazy for this kind of curries, delicious curry.
Deepika Muthusivam says
August 20, 2013 at 4:16 amI like it very much..Taste is superb..thank u so much
Deepika Muthusivam says
August 20, 2013 at 4:17 amThe taste is very good.i like it very much.thank u
Sona S says
August 20, 2013 at 8:19 amEgg curry looks delicious, going to try it soon.
Zareena says
August 20, 2013 at 2:10 pmLovely and delicious looking dish. We make theeyal like this, egg drop method…
Simi J says
August 26, 2013 at 11:24 pmThis looks soooo good!
Balaji C R says
October 12, 2013 at 8:58 amIts very tasty,thanks for good receipe
Balaji C R says
October 12, 2013 at 8:59 amits really very tasty dish. have this dish with Barboiled Rice and appalam, you will love it.
Thanks for the receipe
priya says
March 9, 2014 at 12:05 pmIt came very well.. Loved it 🙂
priya says
March 9, 2014 at 12:10 pmThe dish came very well.. taste was very good
richraj says
April 1, 2014 at 2:23 amMy Princess Bets referred me to this dish.. Awesome!!!
betsy Tabitha says
April 1, 2014 at 2:31 amvery nice…
Gayathri Janarthanam says
July 4, 2014 at 3:05 pmI 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 says
January 27, 2015 at 8:14 amIt's tempting, very clear and detailed pictorial recipe
Give the onion and tomotto and tamarind in grams
ranjanidhiya says
November 6, 2015 at 5:38 amVery interesting dish. Please tell the onion and Tomotto in cup measure
SHARMILEE J says
November 6, 2015 at 8:59 amOnion – 1/4 cup Tomato 1/3 cup both chopped roughly
PHOENIX freddy says
November 16, 2015 at 7:31 pmThanks 🙂
Kv says
January 24, 2017 at 6:21 amIf we increase the number of eggs will the onion &tomato ratio shud be changed?
Sharmilee J says
January 24, 2017 at 9:52 pmYes else the gravy will be less
Sudharsan K says
October 16, 2017 at 12:55 amYour Dish so superb…….. we enjoy the taste and we can feel the egg aroma in gravy
Viji Senthil says
August 1, 2018 at 8:28 pmI added a pinch of turmeric powder too