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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.

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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).

Mutta Curry / Egg Gravy / Egg Roast

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Mutta Curry or Egg Gravy or Egg Roast goes out well with Toasted bread, plain bread, Idiyappam, Appam, Idly or Dosa. Also this can be served with any variety rice or pulav’s. I have made it to a semi-gravy consistency, if you need it to be more gravy you can remove it from the flame, when you get the right consistency. Let me share the recipe…

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Taking this to Fiesta Friday #147 hosted by Angie@thenovicegarderner.

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Mutta Curry / Egg Roast / Egg Gravy

Ingredients:

  • Egg / Muttai – 4 nos
  • Onions – 200 gms
  • Tomato – 100 gms
  • Green chilli – 1 no
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Garam Masala – 1 ½ tsp
  • Cumin powder – 2 tsp
  • Garlic cloves – 7 nos
  • Ginger – 1 “inch piece – 1 no
  • Curry leaves – a sprig
  • Salt to taste
  • Coconut oil – 2 ½ tbsp.

Making of Mutta Curry / Egg Gravy / Egg Roast –

Preparation:

  • Boil the eggs, de-shell them, and also give small slits over the eggs.
  • Peel and thinly slice the onions.
  • Finely chop the tomatoes and slit the green chilli to halves.
  • Finely chop the ginger and garlic.
  • Heat oil in a kadai, add curry leaves and wait until they crackle.
  • Add the ginger-garlic pieces and green chillies and cook until the garlic turn golden brown.
  • Add the thinly sliced onions and cook until they turn golden brown.
  • Add the finely chopped tomatoes and cook until they turn mushy.
  • Add all the spice powders along with salt and cook until the raw smell goes off.
  • Pour a cup of water, bring it to boil and then add the eggs to it.
  • Cover and cook for 2 mins, remove the lid, turn the side of the eggs, cover and cook for another 2 mins.
  • Remove the lid and cook in medium flame, until it reaches the consistency you desire may be gravy, semi-gravy or dry.

Serve hot with Idiyappam, appam, idly, dosa or bread.