Muttai Kulambu Recipe | Egg Kuzhambu Recipe
Muttai Kulambu is a delicious egg curry made using eggs cooked in onion, tomato, spices and herbs. Egg Kuzhambu or Egg Drop Curry is an excellent alternate to regular kuzhambu and is savored by all for its taste. Learn to make Muttai Kulambu with step by step pictures.
Servings2 people
Ingredients
- 2 eggs
- 1 small sized big onion
- 1 small sized tomato
- 1 teaspoon ginger garlic paste
- 1/4 cup tamarind water
- 1 teaspoon red chili powder
- 1 and 1/2 teaspoon coriander powder
- 2 teaspoon coriander leaves finely chopped
- salt to taste
To Grind :
- 1 medium sized onion
- 2 medium sized tomato
- 1/2 tablespoon chana dal
- 1/4 cup coconut
- 1/2 teaspoon fennel seeds
- 2 red chilies
To Temper :
- 3 teaspoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- few curry leaves
- few mint leaves
Instructions
- In a pan heat a teaspoon of oil add onion , tomato and saute till mushy and raw smell of tomatoes leave. Then add chana dal and red chilies and saute for 2 minutes. Cool down , transfer this to a mixer and grind it along with coconut, fennel seeds to a fine paste, Set aside.
- Heat 2 teaspoon oil in a pan - add the items listed under 'to temper' let it splutter then add ginger garlic paste, onion, tomato, mint leaves and fry till raw smell of tomatoes leave. Then add the coconut paste along with red chili and coriander powders and saute for 3 minutes.
- Then add 1 cup water, required salt and allow it to boil till raw smell completely leaves. Then add tamarind water. Now crack the eggs and carefully drop them in the curry, leave it undisturbed.
- Close it with a lid and cook till eggs turn firm and get cooked. Allow the curry to boil for 2-3mins until oil separates. Don't stir the kuzhambu till the eggs are cooked. Finally garnish with coriander leaves and switch off.
- Serve hot with rice!
Notes
- Don't stir the curry once the eggs are added.
- You can use the same recipe and add boiled eggs instead of adding the raw eggs directly into the curry.
- Instead of ginger garlic paste you can even add crushed ginger and garlic.
- The tamarind water should be runny, don't use thick tamarind pulp which will give a more tangy flavor to the curry.
- While tempering you can temper whole spices like cinnamon, cloves and cardamom.
Nutrition Facts
Muttai Kulambu Recipe | Egg Kuzhambu Recipe
Amount Per Serving (100 g)
Calories 298
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 164mg55%
Sodium 2040mg89%
Potassium 898mg26%
Carbohydrates 33g11%
Fiber 8g33%
Sugar 17g19%
Protein 11g22%
Vitamin A 2509IU50%
Vitamin C 101mg122%
Calcium 106mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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