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Udaitha Muttai Kuzhambu Recipe/ Egg Drop Curry Recipe

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

Taste this exotically luscious Udaitha Muttai Kuzhambu for a sunday brunch with hot rice and appalam...

udaitha muttai kuzhambu recipe

 4 Nos Of Eggs
 ½ Cup Of Shallots (roughly crushed)
 ¼ Cup Of Garlic (roughly crushed)
 1 Cup Of Chopped Onion
 1 No Of Dried Red Chili
 ½ Cup Of Chopped Tomatoes
 1 tsp Red Chili Powder
 2 tbsp Coriander Powder
 ¼ tsp Turmeric Powder
 1 tsp Ginger Garlic Paste
 Required Amount Of Salt And Water
For The Masala Paste
 1 tbsp Grated Coconut
 1 tbsp Fennel Seeds
 1 No Of Green Chili
For Tempering
 3 tbsp Sesame/groundnut Oil
 1 tsp Mustard Seeds
 1 tsp Cumin Seeds
 1 No Of Dried Red Chili
 1 tsp Black Peppercorns
 1 Sprig Of Curry Leaves
 1 A Bit Of Solid Asafoetida
Make The Coconut Paste
1

Drop in a tablespoon of freshly grated coconut and a tablespoon of fennel seeds into a blender along with one or two green chilies. Blitz for a few pulses to make a coarse paste out of it.

Do The Tempering
2

Heat a heavy bottomed cast Iron Kadai and pour in three tablespoons of cooking oil in it. When it is heated, just tip in a teaspoon of mustard seeds and when it pops up, just add some cumin seeds to it. Drop a tiny bit of solid asafoetida and stir in for a second. Tear a dried red chili and drop it and throw in some curry leaves and let it splutter too. Lower the flame and stir in.

3

Now add a teaspoon of ginger garlic paste and when it turns aromatic, just squirt in some crushed shallots and garlic and stir in for a while and wait for the aroma.

Saute The Onion And Tomato
4

Lower the flame and drop in the chopped onion and when it becomes translucent just plop in the tomatoes and keep stirring for a minute or two. When the onion tomato mixture gets mixed up well, sprinkle in the required salt and add the spice powers one by one. Tip In half a teaspoon of turmeric powder and follow it up with a teaspoon of red chili powder and two tablespoons of coriander powder.

5

Add a little water to mix up the ingredients and and after stirring for a minute or two just pour in two to three cups of water. When it boils, plop in the coconut paste and mix altogether and let it boil in high flame for about five minutes approximately. Wait for a few minutes for the kuzhambu base to reach a partially thickened consistency.

Break In The Eggs
6

Subsequently, lower the flame and break in the eggs into the kadai at regular intervals and do not stir from this point. Just pop the lid and leave on for seven to ten minutes approximately. When the aroma starts wafting out from the kadai, just open the lid and ensure that the eggs are being cooked up well. When the oil starts to ooze out at the sides, just sprinkle some coriander leaves and turn off the flame. Now the lip-smacking Udaitha Muttai Kuzhambu is ready. Serve it with steamed rice and a papad along with a cup of chilled buttermilk.