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    You are here: Home / Recent Posts / Muttai Kulambu | Egg Kuzhambu

    Muttai Kulambu | Egg Kuzhambu

    August 18, 2013 by Sharmilee J 28 Comments

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    Jump to Recipe Print Recipe

    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 Kuzhambu Recipe

    Pin
    Muttai Kulambu is one of the recipes from ammas collections.

    Table of Contents
    1 About Muttai Kulambu
    2 Muttai Kulambu | Egg Kuzhambu | Egg Drop Curry
    3 How to make Muttai Kulambu
    4 Expert Tips
    5 Muttai Kulambu with coconut milk

    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.
    Udaitha Muttai Kulambu RecipePin

    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.

    Egg Drop Curry
    Print Recipe Pin Recipe

    Muttai Kulambu | Egg Kuzhambu | Egg Drop Curry

    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 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.
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Servings2 people
    AuthorSharmilee J

    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.
    Nutrition Facts
    Muttai Kulambu | Egg Kuzhambu | Egg Drop Curry
    Amount Per Serving (100 g)
    Calories 298 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 5g31%
    Trans Fat 0.04g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 6g
    Cholesterol 164mg55%
    Sodium 2040mg89%
    Potassium 898mg26%
    Carbohydrates 33g11%
    Fiber 8g33%
    Sugar 17g19%
    Protein 11g22%
    Vitamin A 2509IU50%
    Vitamin C 101mg122%
    Calcium 106mg11%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Muttai Kulambu

    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 - Step1Pin
    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 - Step2Pin
    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 - Step3Pin
    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 - Step4Pin

    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.

    Udaitha Muttai Kulambu

    Pin

    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.
    Egg Curry RecipePinI 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
    To dry roast and grind
    • Black Pepper corns – 1/2 tsp
    • Cumin seeds / Jeera – 1/2 tsp
    • Garlic – 4 to 5

    Method

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    Egg Curry RecipePin

    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.

    Egg Curry RecipePin

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    Filed Under: Egg Recipes, Kuzhambu - Indian Curries, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Thenmozhi Murugesan

      August 18, 2013 at 4:14 pm

      U r definitely an angel with magic wand….blessed cookind expert 😀

      Reply
    2. Akila

      August 18, 2013 at 4:22 pm

      One of my favorite… Looks yummy

      Reply
    3. Sathya...

      August 18, 2013 at 5:31 pm

      My Hubby's Fav dish, But this is a diff Version, 'll definitely try, looking yummy…

      Reply
    4. Sangeetha M

      August 18, 2013 at 10:27 pm

      i love this kind of egg kuzhambu, kuzhambu looks so tempting and yummy 🙂 will try your version sometime soon…

      Reply
    5. Satya

      August 19, 2013 at 4:06 am

      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
    6. Rumana Ambrin

      August 19, 2013 at 11:41 am

      I love this egg drop curry.. I prefer more then a boiled egg.. Delicious curry..

      Reply
    7. Priya Suresh

      August 19, 2013 at 7:47 pm

      Even i dont like egg drop curries, but my H go crazy for this kind of curries, delicious curry.

      Reply
    8. Deepika Muthusivam

      August 20, 2013 at 4:16 am

      I like it very much..Taste is superb..thank u so much

      Reply
    9. Deepika Muthusivam

      August 20, 2013 at 4:17 am

      The taste is very good.i like it very much.thank u

      Reply
    10. Sona S

      August 20, 2013 at 8:19 am

      Egg curry looks delicious, going to try it soon.

      Reply
    11. Zareena

      August 20, 2013 at 2:10 pm

      Lovely and delicious looking dish. We make theeyal like this, egg drop method…

      Reply
    12. Simi J

      August 26, 2013 at 11:24 pm

      This looks soooo good!

      Reply
    13. Balaji C R

      October 12, 2013 at 8:58 am

      Its very tasty,thanks for good receipe

      Reply
    14. Balaji C R

      October 12, 2013 at 8:59 am

      its really very tasty dish. have this dish with Barboiled Rice and appalam, you will love it.
      Thanks for the receipe

      Reply
    15. priya

      March 09, 2014 at 12:05 pm

      It came very well.. Loved it 🙂

      Reply
    16. priya

      March 09, 2014 at 12:10 pm

      The dish came very well.. taste was very good

      Reply
    17. richraj

      April 01, 2014 at 2:23 am

      My Princess Bets referred me to this dish.. Awesome!!!

      Reply
    18. betsy Tabitha

      April 01, 2014 at 2:31 am

      very nice…

      Reply
    19. Gayathri Janarthanam

      July 04, 2014 at 3:05 pm

      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
    20. kamalaveni

      January 27, 2015 at 8:14 am

      It's tempting, very clear and detailed pictorial recipe
      Give the onion and tomotto and tamarind in grams

      Reply
    21. ranjanidhiya

      November 06, 2015 at 5:38 am

      Very interesting dish. Please tell the onion and Tomotto in cup measure

      Reply
      • SHARMILEE J

        November 06, 2015 at 8:59 am

        Onion – 1/4 cup Tomato 1/3 cup both chopped roughly

        Reply
    22. PHOENIX freddy

      November 16, 2015 at 7:31 pm

      Thanks 🙂

      Reply
    23. Kv

      January 24, 2017 at 6:21 am

      If we increase the number of eggs will the onion &tomato ratio shud be changed?

      Reply
      • Sharmilee J

        January 24, 2017 at 9:52 pm

        Yes else the gravy will be less

        Reply
    24. Sudharsan K

      October 16, 2017 at 12:55 am

      Your Dish so superb…….. we enjoy the taste and we can feel the egg aroma in gravy

      Reply
    25. Viji Senthil

      August 01, 2018 at 8:28 pm

      I added a pinch of turmeric powder too

      Reply
    26. Khaviya

      April 20, 2020 at 10:32 am

      Excellent dish. Everytime I do this my family appreciates. Thank you very much

      Reply

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