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.
Servings2 people
Ingredients
- 2 eggs
- 1 small sized big onion chopped finely
- 1 small sized tomato chopped roughly
- 1 teaspoon ginger garlic paste
- 1/4 cup tamarind water
- 1 teaspoon red chilli powder
- 1.5 teaspoon coriander powder
- 2 teaspoon coriander leaves finely chopped
- salt to taste
To Grind :
- 1 onion chopped roughly
- 2 tomato chopped roughly
- 1/2 tablespoon chana dal
- 2 red chillies
- 1/4 cup coconut
- 1/2 teaspoon fennel / sombu
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.
- 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 teaspoon 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.
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