UDAITHA MUTTAI KUZHAMBU / EGG DROP CURRY
Eggs have aways been a staple in my house. As my mom was working, she used to find making egg recipes quick for dinner. She would make burji or gravy or even serve plain omelette with Rasam (tomato lentil soup) and I would be a happy girl. This egg drop curry is one of the popular recipes of south India. It uses simple everyday ingredients and is so versatile. It goes well with rice, roti or even Dosa and hence make great left overs. Lets see how to make this flavorful egg drop curry recipe.
Servings: 3 people
- kadai / wok
- 2 - 3 Eggs Room Temperature
- 1-2 tbsp Oil
- 1 tsp Fennel Seeds
- 1 cinnamon stick small piece
- 1 no. cardamom
- 1 medium onion finely chopped
- 1 Garlic pod big pod
- 1/2 inch Ginger chopped
- 1/2 tbsp Red chilli powder adjust to spice level
- 1 tbsp Coriander powder
- 2 medium Tomatoes chopped roughly
- 3-4 tbsp Grated coconut (fresh or dehydrated)
- 2 1/2 cups Water adjust to desired consistency
- 1 no. green chilli chopped
- 1 tsp Salt Adjust to taste
- Chop the onions, tomatoes, green chillies and set aside.
- To make the masala base for the curry, In a kadai/wok add oil, once the oil is hot, add fennel seeds, cinnamon stick, cardamom pod. Allow the flavors to infuse in the oil. This will take a few seconds.
- Add in the onions, salt, garlic and ginger and sauté until the onions turn soft.
- Add the masala powders, that is red chilli powder and coriander powder and sauté for few seconds until the raw flavors of the powders is cooked off. (if you feel the masalas burning, sprinkle a little bit of water and cook)
- Add in the chopped tomatoes and cover and steam until the tomatoes soften.
- Once the tomatoes soften, mix it well until all the ingredients come together.
- Add in the grated coconut, stir it well
- Check for salt adjust if required and switch off the flame. This is our masala base and its ready to be ground.
- Cool the above cooked masala base completely and then grind it to a smooth paste by adding a little water.
- Heat the same wok/kadai once again, add little oil, once hot, add the ground masala paste. Add water to adjust the consistency and bring it to a boil.
- Once it comes to a boil, reduce it to a simmer.
- Now crack an egg in to a small bowl and then gently pour the egg into the simmering curry. Similarly add in the other eggs. Its important not to add the eggs close to each other. Keep some distance between the eggs to avoid them sticking together.
- Cover and simmer for 5 mins or until the eggs are cooked. Do not stir in the curry too early otherwise the eggs will split and mess the curry.
- After 5 mins gently check if the eggs are cooked, once done switch off the flame.
- Garnish with freshly chopped coriander leaves and serve hot with rice or roti or even Dosa.
If you don’t want to drop the eggs whole, you can also add boiled cooked eggs or cooked omelette in the curry. The taste will be fantastic nevertheless