Udaitha Muttai Kuzhambu, is an indian style poached egg curry.

This recipe is one of my favorites because it is perfect for no vegetable days.

Eggs have aways been a staple in my house. As my mom was working, we always had eggs in at least one meal because it is nutritious and quick to make. Even now I feel I can make do with three meals with Rasam and omelette.

I make egg fry for my lunch thali or make poached eggs or bread omelette for breakfast or make egg Bhurji for quick dinners to go with chappathi usually. I love this delicious Udaitha muttai kuzhambu recipe for weekday lunches. It can be done in 30 Minutes, start to finish. It can also used for dinner and eaten with Chapathi or dosai.

This egg drop curry is one of the popular recipes of south India. There are many variations to it, even I make it differently every time, but this version is very unique so I wanted to share it with everyone.

One can make this Udaitha muttai kuzhambu , using simple everyday ingredients and is so versatile.

eggs in tray on white surface — Photo by Daniel Reche on Pexels.com

Serving suggestions

It goes well with rice, chapathi or even Dosa and hence make great left overs.

Lets see how to make this flavorful Udaitha Muttai Kuzhambu recipe with step by step pictures.

Chop the onions, tomatoes, green chillies and set aside.
To make the masala base for the curry, In a pan pr kadai add oil, once the oil is hot, add fennel seeds, cinnamon stick, cardamom pod, green chilli. 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.
Next in goes the chopped tomatoes and cover and steam until the tomatoes soften.
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 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.

Check out other Egg recipes here

“The greatest glory in living lies not in never falling, but in rising every time we fall.”
Nelson Mandela
Tweet

Print Recipe

UDAITHA MUTTAI KUZHAMBU / EGG DROP CURRY

Prep Time5 mins

Cook Time20 mins

cooling time10 mins

Total Time35 mins

Course: Breakfast, dinner, Main Course, Side Dish

Cuisine: Indian, southindian

Keyword: egg recipes, high protein, simple dinners

Servings: 3 people

Equipment

kadai / wok
blender

Ingredients

2 – 3 Eggs (Room Temperature)
2 tbsp Oil
1 tsp Fennel Seeds
1 1/2 inch cinnamon stick (small piece)
1 no. cardamom
1 medium onion (finely chopped)
1 Garlic pod (big pod)
1/2 inch Ginger (chopped)
1 tsp Red chilli powder (adjust to spice level)
1.5 tsp Coriander powder
2 medium Tomatoes (chopped roughly)
2.5 tbsp Grated coconut (fresh or dehydrated)
2 1/2 cups Water (adjust to desired consistency)
1 no. green chilli (chopped in half)
1 tsp Salt (Adjust to taste)

Instructions

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, green chilli. 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 in the chopped tomatoes and cover and steam until the tomatoes soften.
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)
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 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.

Notes

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