Muttai Kulambu is a delicious egg curry made using eggs cooked in onion, tomato, spices and herbs. Egg Kuzhambu or Egg Drop Curry is an excellent alternate to regular kuzhambu and is savored by all for its taste. Learn to make Muttai Kulambu with step by step pictures.
Muttai Kulambu is one of the recipes from amma’s recipe book. This curry is unique and loved by most when tasted for the first time itself. During college days my friends used to love this egg kulambu amma makes. So I often ask her to make it when they come home, seeing them enjoy this curry I was surprised as I was not fond of it. NOw if you ask I so love this curry.
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About Muttai Kulambu
This Muttai Kulambu is unique in taste and also egg is dropped hence the name ‘udaithu oothina muttai kuzhambu’ meaning egg dop curry. The specialty of this recipe is we don’t 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 was not a big fan of this curry, I prefer the curry made with boiled eggs but hubby prefers this. But this has become our family favorite including gugu. 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 Kulambu Ingredients
- Eggs – I have used regular white eggs, you can also use country eggs.
- Onion, Tomato – Onion and tomato are chopped added and sauteed.
- Ginger garlic paste – Ginger garlic paste adds flavor to this curry.
- Spice powders – Spice powders like red chili powder, coriander powder are added.
- Masala paste – A special masala paste is made using onion, tomato, coconut, chana dal, red chilies, coconut and fennel seeds.
- Tempering – A basic tempering is made using oil, mustard seeds, urad dal, curry leaves and mint leaves.
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How to make Muttai Kulambu Step by Step
1.In a pan heat a teaspoon of oil add onion , tomato and saute till mushy and raw smell of tomatoes leave. Then add chana dal and red chilies and saute for 2 minutes. Cool down , transfer this to a mixer and grind it along with coconut, fennel seeds to a fine paste, Set aside.
2.Heat 2 teaspoon 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 chili and coriander powders and saute for 3 minutes.
3.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.
4.Close it with a lid and cook till eggs turn firm and get cooked. Allow the curry to boil for 2-3mins until oil separates. Don’t stir the kuzhambu till the eggs are cooked. Finally garnish with coriander leaves and switch off.
Serve hot with rice!
Expert Tips
- Don’t 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, don’t use thick tamarind pulp which will give a more tangy flavor to the curry.
- While tempering you can temper whole spices like cinnamon, cloves and cardamom.
Serving and Storage
Egg Kulambu can be served with rice, roti etc. This curry keeps well in fridge for 2 days, reheat and serve it.
If you have any more questions about this Muttai Kulambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Muttai Kulambu Recipe | Egg Kuzhambu Recipe
Ingredients
- 2 eggs
- 1 small sized big onion
- 1 small sized tomato
- 1 teaspoon ginger garlic paste
- 1/4 cup tamarind water
- 1 teaspoon red chili powder
- 1 and 1/2 teaspoon coriander powder
- 2 teaspoon coriander leaves finely chopped
- salt to taste
To Grind :
- 1 medium sized onion
- 2 medium sized tomato
- 1/2 tablespoon chana dal
- 1/4 cup coconut
- 1/2 teaspoon fennel seeds
- 2 red chilies
To Temper :
- 3 teaspoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- few curry leaves
- few mint leaves
Instructions
- In a pan heat a teaspoon of oil add onion , tomato and saute till mushy and raw smell of tomatoes leave. Then add chana dal and red chilies and saute for 2 minutes. Cool down , transfer this to a mixer and grind it along with coconut, fennel seeds to a fine paste, Set aside.
- Heat 2 teaspoon 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 chili and coriander powders and saute for 3 minutes.
- 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 separates. Don’t stir the kuzhambu till the eggs are cooked. Finally garnish with coriander leaves and switch off.
- Serve hot with rice!
Notes
- Don’t 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, don’t use thick tamarind pulp which will give a more tangy flavor to the curry.
- While tempering you can temper whole spices like cinnamon, cloves and cardamom.
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