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Udaitha muttai kuzhambu
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Muttai Kuzhambu | Egg Poached Curry
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Many people do this Muttai Kuzhambu in various ways. But rather than adding hard boiled eggs to the Kuzhambu I like to break the egg and add it. I feel I love the taste more when info like this
Course: Main Course
Cuisine: South Indian, tamil nadu
Keyword: egg poached curry, odachi oothina muttai kuzhambu, udaitha muttai kuzhambu
Servings: 4
Calories: 480 kcal
Author: Akila
Ingredients
I – Spices
  • Fennel seeds – 1/4 tsp
  • Cinnamon stick – 1
  • Cloves – 6 to 7
  • Star anise – 1
  • Bay leaf – 1
II – To grind
  • Grated coconut – 1/4 cup
  • Green chilli – 1
  • Fennel – 1/4 tsp
  • Poppy seeds – 1/4 tsp
For Gravy
  • Eggs – 4
  • Oil – 2 tbsp
  • Onion – 2 chopped nicely
  • Green chillies – 2 chopped nicely
  • Tomato – 2 chopped nicely
  • Ginger garlic paste – 1 tsp
  • Turmeric masala – 1/2 tsp optional
  • Salt – as per taste
  • Water – as needed
  • Coriander leaves – for garnishing
Instructions
  1. In a kadai, add oil and when hot, Add the ingredients I and fry for a min. Add the opinions and fry till translucent.
  2. Add the green chillies and the ginger garlic paste. Fry it till the rawa smell of ginger goes. Addin the tomato and sauté it.
  3. Mean while take the ingredients in II to grind and grind to a coarse paste.
  4. To this add half of the sautéed onion tomato mixture. Again grind to a coarse paste and keep ready.
  5. To the remaining half of the onion tomato mixture in kadai, add the salt, turmeric and coriander powder. Fry for a min. Now add the ground paste and sauté them for a while.
  6. Add required water and allow to boil. Add the kurma powder and bring to boil again.
  7. When the Kuzhambu starts boiling ( you can see the bubbles in top), slightly reduce the flame and break one egg and add the to the Kuzhambu. Again change the flame the high.
  8. Repeat the process for all the eggs and let the Kuzhambu just cook for another 3 min in medium flame after adding all the eggs. Do not allow to boil for more time as the egg tends to break in to pieces.
  9. Garnish with coriander leaves and serve.
Recipe Notes
  • Never drop the eggs, while the flame is in high, as the bubbles may splash at your hand. Always change to low flame and add the egg and immediately change to high flame.
  • As I said earlier after adding all the eggs do not cook for long time, as eggs break to small pieces.
  • If you don’t like adding eggs directly, you can boil the eggs, make a slit and add the eggs to the Kuzhambu.