Egg Kuzhambu Recipe – Udaitha Muttai Kuzhambu

Egg Kuzhambu | Muttai Kuzhambu | Udaitha Muttai Kuzhambu | Egg Curry – Muttai Kuzhambu Recipe, Egg Kuzhambu | Udaitha Muttai Kuzhambu | How to make Egg Curry South Indian Egg Gravy | Egg Drop Curry we at home call it chellama….. Odacha mutta kuzhambu is one easy quick kuzhambu which you can whip up under non veg category. You don’t need anything fancy to make it… just follow puli kuzhambu recipe with soft poached eggs in it! They pair really well with any poriyal and appalam. Fully boiled eggs doesn’t add much flavor to the gravy but in this style the egg is directly cooked in the gravy and makes it flavorful. I never had leftovers when making this gravy… will be wiped clean, lol! #muttaikulambu  உடைத்து ஊற்றிய முட்டை குழம்பு

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Egg Kuzhambu

South Indian style of egg curry made by directly poaching the eggs in the gravy.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: Indian, south indian, Tamilnadu

Keyword: egg curry, eggs, gravy, kuzhambu, muttai

Servings: 4

Author: Mullai Madavan

Ingredients

• 3 each Eggs
• 1 cup Onions finely chopped, try using shallots / sambar vengayam
• 1/2 cup Tomato ripe
• 1 each Green Chilli
• 3 cloves Garlic crushed
• 2 to 3 teaspoon Coconut paste fresh coconut made into fine paste
• 3 tbsp Tamarind extract thick extract by soaking marble size tamarind in water.
• 6 each Curry leaves
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Fenugreek seeds
• 1/2 teaspoon Split black gram
• 1/2 teaspoon Fennel seeds optional, adds ton of flavor
• 1/4 teaspoon Asafoetida optional
• 1/2 teaspoon Turmeric powder
• 2 teaspoon Red Chilli powder ****Read notes
• 4 teaspoon Coriander powder
• 1 teaspoon Cumin powder + Black pepper powder optional
• 1 & 1/4 teaspoon Salt or to taste kosher/ crystal salt preferred
• 1 pinch Jaggery / sugar
• 1/4 cup Oil
• 1 & 1/2 cup Water
• 2 teaspoon Chopped Coriander leaves, & Curry leaves optional, for garnish

Instructions

• Heat oil in a pan and splutter mustard, cumin, fenugreek, split black gram, fennel seeds along with asafoetida and curry leaves.
  
  
• Saute chopped onions, green chilies and garlic. When it turns slightly brown add chopped tomatoes and cook until soft.
  
  
• Add turmeric, red chili , coriander, cumin powder, black pepper powder (or use 3 tbsp -Kuzhambu Milagai Thool ) and salt to the mixture. Make sure this gets sautéed well and cooked until the oil separates from the masala.
• Now add tamarind pulp, water and sugar. Let it come to one boil and then simmer.
  
  
• Now carefully crack and drop the eggs one by one in the gravy. (do not stir or scramble the mixture)
  
  
• Cover & cook for 10 minutes(approx) over medium high flame of a small burner or until the eggs are cooked perfectly. 
  
  
• Once the eggs get firm, add the coconut paste and give one little gentle stir and simmer for few minutes and switch off.
  
• Garnish with curry leaves and serve hot with steamed rice, poriyal and varthal.
  

Notes

 

• Avoid cooking the eggs for long time, as it might make the yolks rubbery and hard. Simmering for maximum of 15 minutes on medium flame should work fine. Try using the small burner over medium high flame for 10 minutes will cook them perfectly.
• Cooking the onion tomato mixture over low flame is the key to make a thick gravy and to get the right consistency.
• Adding sugar or jaggery is optional it balances the spice level and tanginess of the gravy.
• Kuzhambu Milgai Thool gives the right texture and consistency for the gravy. 
• You may substitute red chili powder & coriander powder with 3 tablespoons full Kuzhambu Milagai Thool.
• Adding coconut paste is optional but gives good flavor and creamy consistency to the gravy. Traditional muttai kuzkhambu includes coconut paste.
• Grinding a little fennel and poppy seeds with coconut adds richness & flavor to the gravy. My MIL makes this type (pondy style) which they call muttai kurma kuzhambu.

Heat oil in a pan and splutter mustard, cumin, fenugreek seeds and black gram along with asafoetida.

Saute chopped onions, green chilies and garlic.

When it turns slightly brown add chopped tomatoes and cook until soft.

Adding few fennel seeds (sombu) is optional but gives good flavor to the gravy. Its a custom in our home to add this by default to all seafood / egg based dishes.

Add turmeric, red chili , coriander, cumin powder and salt to the mixture. The step is the key to get a good consistency to the gravy(this mixture should cook over low flame for at-least 20 minutes or until the onion and tomato blend well and turn kind of soft, you will see the oil separating  from the mixture. You may alternately add Kuzhambu Milagai Thool in the place of all powders… gives the best consistency/ texture the gravy)

Now add tamarind pulp and sugar. 

Add water and let it come to one rolling boil, then simmer.

Now carefully crack and drop the eggs one by one in the gravy.

Do not stir or mix while adding the eggs, just keep the flame at low and add them one by one.

Bring the flame to medium high flame on a small burner.  Cover the pot with lid and let it simmer for 10 minutes(approx)  or until the eggs are cooked perfectly. (Ten minutes should be good enough, depending on he flame level / burner size. Adjust the time accordingly)

Once its done, the yolks gets firm and white part of the eggs will fluff up. 

Add the coconut paste and give one little gentle stir. (Again adding too much of the coconut paste can make the gravy look yellowish… adding less will yield a dark brown shade curry)

Garnish with curry and coriander leaves.

Serve hot with steamed rice, poriyal and varthal!

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