When you hear about Egg Curry you think of eggs that have been boiled and floating in a hot gravy. It is a popular dish in South India, there are many variations of egg curry prepared with poached eggs, steamed eggs, omelette , etc. I’ll present each of them.
Udaitha Muttai Kulambu is a combination of egg curry that contain raw eggs broken into simmering curry. The poached eggs are then added into the gravy. Eggs are present throughout the curry, making it extremely delicious. It’s a great match of hot rice parotta, aapam, chapati or Idiyappam.
Recipe For Udaitha Muttai Kulambu
Preparation Time: 10 minutes
Cooking Time: 30 minutes
- Eggs 4 eggs
- Onion – 1 large (finely chopped)
- Ginger Garlic paste – 1 tsp
- Green Chilies – 2
- The red Chili powder. 1 teaspoon
- Coriander powder – 1 teaspoon
- Garam Masala Powder 1/2 tsp
- Coriander leaves – used for garnish
- Salt to taste
- Small Onions – 3 to 4
- Tomato – 1 chopped roughly
- Coconut – 1 cup of coconut
- Fennel seeds – 1/2 tsp
- Oil – 3 TSP
- Mustard seeds – 1 tsp
- Curry leaves – a few
- Mix all the ingredients in “For Masala” to an even paste using water.
- In a kadai, heat oil and then mix in curry leaves and mustard seeds.
- Incorporate finely chopped onion, and sauté for about 2 minutes until it turns golden brown.
- Incorporate ginger-garlic paste, cut green chilies, and turmeric powder. Sauté for one 30 seconds.
- Add the red chili powder coriander powder, as well as the powdered masala. Mix them all together and cook for several minutes.
- Add two cups of water along with the necessary salt. Bring to a simmer.
- When it is boiling, lower the heat to a simmer, and break the eggs open and drop them into the gravy.
- Keep it in a quiet place over the following 5-7 mins. Cover with a lid, and let it simmer for great taste.
- After the eggs have been cooked, add garam masala and freshly chopped coriander leaves. Mix well and turn off.
The delicious egg curry can be served now!