Egg curry/Mutta kuzhambu (Chettinad style)



Egg curries are made in different forms, this is chettinad style. Some

Egg curry/Mutta kuzhambu

Egg curry/Mutta kuzhambu

thing which everyone in my house loved.



  • Egg – 6 nos
  • Big onion – 3 nos
  • Red chillies – 4 nos
  • Coconut – 1 tbsp
  • Coriander seeds – 1 ½ tsp
  • Cumin seeds – 1 tsp
  • Methi/Fenugreek seeds – ¼ tsp
  • Anise – 1 tsp
  • Cinnamon – ½ inch stick
  • Cloves – 2 nos
  • Turmeric powder – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a strand
  • Salt to taste
  • Oil – 2 tsp


  • Chop onion into pieces and chop one onion into small pieces.
  • Dry roast red chillies, coriander seeds, cumin seeds, anise, methi, cinnamon, cloves and coconut.
  • Let it cool and grind it to a paste.
  • Heat oil in a kadai. Put mustard, blackgram and curry leaves. Let it crackle.
  • Put onion and fry them till they become transclusent.
  • Now pour in the grounded paste. Fry till the raw smell goes.
  • Put turmeric powder and salt.
  • Pour 2-3 cups of water and cover it with lid. Bring them to boil.
  • Now break the eggs into the boiling curry. Cover with the lid. Do not stir in.
  • Let it cook for 10 mins and the oil get separate.
  • Wait till the curry gets thicken.
  • Garnish with coriander leaves.

Serve hot with rice.

Note: Here the consistency of the gravy iw very important, since more the water in gravy will never taste good.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s