Udaitha Muttai Kuzhambu Recipe | Egg Drop Curry Recipe | Startup Cooking

UDAITHA MUTTAI KUZHAMBU RECIPE | STARTUP COOKING

Udaitha Muttai Kuzhambu | Egg Drop Curry | Poached Egg Curry is a simple, light and comfort side dish for steamed rice, chapathi or dosa. It takes just 30-35 minutes to prepare. This dish mostly served on most of the south Indian kitchens.

For this poached egg curry, just saute the onions and tomato, then add you favorite spices and saute well, then crack the eggs and drop in the curry and cook for 10 minutes. For the creamy thickness of the curry, add 3 tbsp fresh coconut paste and then finally garnish with coriander leaves. Adjust spice level according to your taste. Please don’t add ginger garlic paste. Add crushed garlic pieces and it flavors great. No need to boil the eggs and it also reduces the cooking time, as well as spices are absorbed well and tastes great.

Eggs are a source of high proteins, vitamins and minerals. Please try to include in your diet. Follow my step by step photo recipe to prepare Egg Drop Curry. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR UDAITHA MUTTAI KUZHAMBU

Coarse      : Lunch  

Cuisine     : South Indian

Author      : Jayashree Karthik

Prep Time : 10 min

Cook Time : 25 min

Total Time : 35 min

Non-veg Starters

• Chicken 65

• Kerala fried prawn

• Pallipalayam chicken fry

• Mutton chukka

• Andhra style prawn fry

• Kerala mutton roast

• Tawa chicken

• Prawn ghee pepper roast

• Salmon fish fry

• Mutton liver fry

• Pomfret fish fry

• Chilli garlic prawns

INGREDIENTS

• 2 tbsp sesame oil

• 1/2 tsp mustard seeds

• 1/4 tsp cumin seeds

• 1/4 tsp fenugreek seeds

• 1/4 tsp fennel seeds

• 1/8 tsp hing

• 1 spring curry leaves

• 2 green chillies – split

• 1 tbsp garlic – chopped or crushed

• 1 onion – finely chopped

• 1 tomato – chopped – ripe variety

• 1/4 tsp turmeric powder

• 1 tsp red chilli powder

• 2 tsp coriander powder

• 1/2 tsp cumin powder

• salt to taste

• 1/4 tamarind water

• 1/2 cup water

• 3 egg

• 3 tbsp coconut paste

• 1/4 cup coriander leaves – chopped

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes, mutton recipes

PROCEDURE

• heat oil in the pan, temper with mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, hing and curry leaves

• add finely chopped onion, garlic and green chilli

• saute well for 1-2 minutes or until the onion turns transparent

• add chopped tomato, turmeric powder, red chilli powder, coriander powder and cumin powder

• mix well and then cover with lid and cook in low medium flame for 5 minutes

• now the oil starts to separate from the masala

• once the oil separated from the masala, add tamarind water, water and salt

• mix well

• bring the mixture to rolling boil in medium flame

• once the mixture starts to boil, crack and drop the eggs one by one in the kuzhambu (do not mix the kuzhambu)

• cover and cook on medium flame for 10 minutes or until the eggs are cooked perfectly

• once the eggs get firm texture, add coconut paste and mix gently

• cook for 30 seconds to 1 minute and then garnish with chopped coriander leaves and then switch off the flame

• serve hot with steamed rice, dosa or chapathi

• Enjoy!

NOTES

• don’t cook the eggs more than 10 minutes or else it will turn rubbery
• adjust spice level according to your taste
• don’t add ginger garlic paste for this curry

Try my Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani
• Chickpea biryani
• Spinach biryani
• Cauliflower biryani

Udaitha Muttai Kuzhambu With Step By Step Photo Recipe

heat oil in the pan, temper with mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, hing and curry leaves

add chopped onion, garlic and green chillies

saute well until it turns transparent

add chopped tomato, turmeric powder, red chilli powder, coriander powder and cumin powder

mix well

cover and cook in low medium flame for 5-7 minutes

tomato and spices are cooked well and the oil starts 

to separate from the masala

add tamarind water, water and salt

mix well

bring the mixture to rolling boil

carefully crack and drop the eggs in the mixture

do not mix the curry, cover with lid and cook for 7-10 

minutes on medium flame

eggs cooked perfectly

add coconut paste

gently mix well and cook for 1 minute and then switch off the flame

garnish with chopped coriander leaves

serve with steamed rice, dosa or chapathi

UDAITHA MUTTAI KUZHAMBU