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Udaitha Muttai Kuzhambu Recipe – Egg Drop Curry Recipe

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Muttai Kuzhambu Recipe

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 🙂

Udaitha Muttai Kulambu Recipe

Muttai Kuzhambu(Egg Drop Curry) – Ingredients

Udaitha Muttai Kuzhambu Recipe
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 :

  1. 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.Muttai Kulambu - Step1
  2. 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.Muttai Kulambu - Step2
  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.Muttai Kulambu - Step3
  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 seperates.Dont stir the kuzhambu till the eggs are cooked.Finally garnish with coriander leaves and switch off.
    Muttai Kulambu - Step4

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.

Udaitha Muttai Kulambu


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Comments

  10. 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 🙂

    Reply

  38. 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

    Reply

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