Udaitha Muttai Kuzhambu | Egg Drop Curry

Published: May 10, 2020 by Ramya · 2 Comments

Extremely delicious, simple and easy recipe for Tamil-style Egg Drop Curry – Udaitha Muttai Kuzhambu with detailed step-wise pictures. Serve it with hot rice, roti or even dosai!

After what seems like ages, I am here with an egg recipe and a favorite one at that. This Tamil-style Udaitha Muttai Kuzhambu is a specialty from my mother-in-law’s kitchen and I attribute everything I learnt about traditional, authentic tamil recipes to her, in all these years being her daughter-in-law. I know I talk bits and pieces about the people in my life and I can’t thank my stars enough for my extended family, and of course a gem of a mother-in-law. I have always called her Amma, and she has treated me nothing less than a daughter. Ok, I digress and let’s go back to the recipe. In the first year or so, after our marriage, I got to taste this odacha mutta kulambu (literally translates to egg drop gravy) and ever since, I have been a fan. I have tasted it many times from her, I have never made it in my kitchen, that is until today. This lockdown sure is making us crawl into our deepest comforts. When the husband was craving for his mom’s favorite kuzhambu, I just had to make it right?

There are probably many versions of this recipe, but this is how my mother-in-law makes it. I had a written recipe from years ago but then I called her this morning just to confirm and she sweetly shared it over again. This Udaitha Muttai Kuzhambu is so so simple but oh-so-delicious. The eggs are dropped into the gravy as it is boiling and they kind of absorb the flavors, but at the same time are so tender and moist too. The husband wanted nothing but the gravy and fried appalams. And so I indulged. The base of this Udaitha Muttai Kulambu is just onions and tomatoes. In short, simple ingredients and good sambar powder and some eggs make this deliciousness that goes well with rice, rotis or even breakfast recipes. While you are at it, check out the other egg recipes!

How to make Udaitha Muttai Kuzhambu | Egg Drop Curry –

📖 Recipe

Detailed step-wise picture recipe of making Udaitha Muttai Kuzhambu | Egg Drop Curry –

In a heavy bottomed pan, heat 1 teaspoon oil. Add sliced onions, cubed tomatoes and cut green chillies. Stirfry on low flame.

Keep cooking for 7-10 mins on low flame until the onions are soft and tomatoes are mushy. Let it cool down completely.

Grind into a smooth paste and set aside.

In the same pan, heat 1 tablespoon oil. Add fennel seeds and curry leaves. Let them splutter.

Next add finely chopped shallots. Fry until translucent.

Add ginger garlic paste and fry until there is no raw smell for a minute.

Now add the prepared onion tomato paste. Cook for a couple of minutes.

Add turmeric powder and sambar powder. Cook for another couple of minutes.

Add ½ cup of water (and some more) along with salt as needed and continue cooking the gravy.

Adjust the consistency of the gravy and check for salt & spiciness. Let it come to a slow boil.

Now break open the eggs carefully, each at a different spot in the pan. Keep the flame low.

Cover and cook the gravy for 3-4 mins on low flame and slowly you will notice the eggs raising up.

Continue cooking until the eggs are cooked, switch off the heat and keep it covered for another 5-7mins.

Serve hot with hot rice.

Note –

Adjust spices as per preference.
The gravy must be considerably thin when the eggs are dropped. Don’t mix them in until they are set for a few minutes and cooked all the way through.
This can be served as a side dish for chapati or dosa too.

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