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.
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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…
- 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 –
- 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).