Tag Archives: egg curry recipe

Egg Drop Curry / Udaichivitta Muttai Kulambu / How to make Udaitha Muttai Kulambu

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Egg Drop Curry is one among the most common curry prepared among all south Indian families for lunch. There are two versions of Egg Drop curry prepared in my home, now let me share how to prepare the Egg Drop Curry with Coconut, by infusing few spices.

It’s Friday, am taking it to Fiesta Friday #157 hosted by Angie@thenovicegarderner.

CLICK HERE for more Egg Recipes.

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Egg Drop Curry / Udaichivitta Muttai Kulambu

Egg Drop Curry / Udaichivitta Muttai kulambi is very easy and simple to prepare in minutes, that to as I am infusing coconut it gives a wonderful texture to the curry. Apart from lunch this curry goes out well with hoppers (Appam) and string hoppers (Idiyappam) Let me share the recipe…

Ingredients:

  • Egg – 4 nos
  • Onions – 2 nos
  • Tomato – 1 no
  • Ginger (1” inch stick) – 1 piece
  • Garlic – 6 cloves
  • Cinnamon –  1 stick
  • Coconut pieces or grated – a handful
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – a sprig
  • Fennel / Perunjeeragam – 1 tsp
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Coconut oil – 2 tbsp
  • Salt to taste

Making of Egg Drop Curry / Udaichivitta Muttai Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Take ginger, garlic, cinnamon stick, coconut pieces, ¼ tsp of cumin seeds, fennel seeds and gring them to a fine paste by adding little water.
  • Heat oil in a kadai, add mustard, split black gram, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the onions and cook until they start turning golden brown in color.
  • Add the tomatoes and cook until they turn mushy.
  • Add all the spice powder followed by salt and cook until the raw smell goes off.
  • Pour the ground coconut masala, cook until the raw smell goes off.
  • Pour 1 to 2 cups of water, cover and bring it to boil.
  • Remove the lid, once starts boiling, break the eggs carefully to it. Do not stir.
  • Cover and cook for 5 mins or until the egg is cooked.
  • Remove the lid, cook in medium flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice or Hoppers (appam) or String Hoppers (idiyappam).

500th POST – Spicy Shahi Egg Masala

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A very easy, less time consuming with a common basic ingredient (EGG), attractive color (brown), very good texture (thick), very attractive (Color), wonderful aroma (blend of spices),  delicious (spices and egg) – It’s my 500th post “SPICY SHAHI EGG MASALA”. Thanks all for your support and do support me 🙂

This Egg masala goes out well with variety rice, Briyani’s and pilaf (pulav). Also it goes out well with any Indian Bread. My son being an all time favorite of egg, made me try out different egg recipes. The boiled egg when get induced in this masala, it gives out a very good taste, aroma and also its color attracts everyone. Let us move on to the recipe…

Spicy Shahi Egg masala

Spicy Shahi Egg masala

Ingredients:

  • Hard Boiled Eggs – 5 nos
  • Onions – 3 nos(medium sized)
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Red chillies – 4 nos
  • Shahi Jeera – ½ tsp
  • Coriander seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Garlic – 6 cloves
  • Ginger – 1 “ inch stick
  • Cardamom – 1 no
  • Peppercorns – ½ tsp
  • Cloves – 3 nos
  • Cinnamon – 1”inch bark
  • Oil – 1 tbsp
  • Lemon juice – 1 tsp

Preparation:

  • Heat a tsp of oil in a kadai. Add in the cumin, fennel, coriander seeds, red chilli, cloves, shahi jeera, cinnamon, cardamom, peppercorns, ginger and garlic and cook till the raw smell goes off.
  • Bring them to room temperature and grind it to a fine paste by adding little water.
  • Finely chop the onions.
  • Heat oil in a kadai, add ¼ tsp of cumin seeds and curry leaves. Wait till they crackle.
  • Add the onions and fry till they are transparent.
  • Add the turmeric powder, ground masala and salt. Cook them till the raw smell goes off.
  • Pour in a cup of water, let it boil.
  • Slit the boiled eggs and add them in the masala, cover and cook till the masala thickens.
  • Pour in the lemon juice, stir and cook for 2 mins.
  • Transfer it to a bowl and garnish with finely chopped coriander leaves.

Note: Gently slit the sides of the eggs. Make sure that the eggs should not break while stirring.

Egg curry/Mutta kuzhambu

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Coming to Egg, my son loves Egg a lot, that to when it comes to boiled egg, he is a big fan for it. So I was hunting for the recipe and later came to know about this recipe through one of my friend who is from Virudhunagar and this egg curry is their (virudhunagar people’s) authentic dish. I have used big onions but they use small onions/shallots for this gravy and this recipe consumes lots of oil.

The taste was delicious and the color of the dish was attractive. Let us move on to the recipe…

Egg curry / Mutta kulambu

Egg curry / Mutta kulambu

Ingredients:

  • Egg – 6 nos
  • Big onions – 3 nos
  • Garlic – 6 cloves
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Cumin/jeera powder – 2 tsp
  • Garam masala – ½ tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Cumin/jeera seeds – ¼ tsp
  • Curry leaves – a strand

 

Preparation:

  • Boil the eggs in water with little salt.
  • Once the eggs are boiled, drain the water and remove the shells.
  • Finely chop onions into small pieces.
  • Heat oil in a kadai, add mustard, black gram, cumin and curry leaves. Wait till it crackle.
  • Add onions and garlic and cook till they turn golden brown.
  • Add all the  spice powders along with salt and cook till the raw smell leaves.
  • Pour two cups of water, let it boil. Cover and cook till the gravy semi thickens.
  • Slit the eggs but do not break them. Add the eggs one by one and cover it with lid.
  • Remove the lid after 10 mins, keep in sim and wait till the curry thickens and oil separates and floats on the top of the curry.

Serve hot with steamed rice.

Note: Instead of Big onions, shallots(small onions) can be used. It adds more flavour and taste delicious than the big ones. You can also thicken this dish, since i need it as curry I have removed it at this stage.