Monday, April 4, 2011

Muttai Kuzhambu / Poached Egg Curry

          This type of egg kuzhambu is our family style...we wont add boiled eggs to the kuzhambu, instead we use to pour the eggs directly into the kuzhambu and cook it. This egg will taste so good than boiled eggs...very soft  i like this egg very much. Adding mint leaves  to this kuzhambu is not optional..its also one of the main plz try this kuzhambu with mint leaves. This Muttai/Poached Egg Curry suits well with white rice and idly/dosa also.

  1. Egg     4 no.
  2. Onion   1 large (cut in length wise)
  3. Tomato    1 no.(finely chopped)
  4. Mint leaves    4-5 sprigs
  5. Green chillies   2 no.
  6. Curry leaves    1 twig
  7. Ginger garlic paste    1 tsp(2" large ginger piece+5 fat garlic cloves)
  8. Chilli powder    1 and 1/2 tsp
  9. Coriander powder    2 tsp
  10. Turmeric powder    a pinch
  11. Mustard seeds    1/2 tsp
  12. Fennel seed   1/2 tsp
  13. Salt    as needed
  14. Oil    1 tbsp
To grind
  1. Coconut    1/2 cup(shredded)
  2. Fennel seeds    1/2 tsp
  3. Khas khas/Poppy seeds    1 tsp
  4. Dalia    2-3 tsp(optional)
  Grind the above ingredients to a fine paste and keep asdie.

  • Heat oil in a wide vessel,add mustard and fennel seeds allow to pop and add ginger garlic paste,fry till raw smell leaves. 
  • Then add mint leaves,curry leaves and green chillies fry for few seconds. 
  • And add onions ,sprinkle some salt and fry till onion turns light pink color. 
  • After that add chopped tomatoes and saute till mushy and add all the dry powders and stir fry for 1 minute.
  • Now add the grounded coconut paste and stir fry for another 1-2 minutes. 
  • After that add required amonut of water and salt ,mix well and allow the gravy to boil.(cook covered). 
  • Once the kuzhambu starts boiling and the raw smell leaves ,crack and pour the eggs directly in to the kuzhambu and close it with a lid and cook in medium heat for 8-10 minutes. 
  • After 8 minutes, open the lid add some chopped coriander leaves and close it with a lid and leave it for another 3-4 minutes in the stove itself.(do not stir the kuzhambu/curry now) 
  • Thats it...after 3-4 minutes,open the lid and gently stir the kuzhambu (without breaking the eggs ) and serve hot with white rice/dosa/idly.

Instead of ginger garlic paste u can also use crushed ginger n garlic.
If u use more than 3-4 eggs then increase the time to cook (12 minutes).
Or if u don't like adding eggs directly in to the kuzhambu simply add boiled eggs (with 2-3 slits).


  1. My Grandma does the same but does not add pudina.. Wl try urs..
    You have good collection of recipes. Keep Going..

  2. thank you laxmi...try adding with mint gives more flavor n taste...

  3. Tried this egg gravy for sunday lunch.its really super and different.:-)and also for dinner used same with dosa,no chance ,very tastyyyyyyy.

  4. but i used boiled eggs sangee.nice :-)adding mint gaves some extra flavour.

  5. Thanx Divya for trying out my recipe n so glad that u loved it...yes mint gives nice flavor n taste...once again thank you so keep visiting n leave your wondeful thoughts :)

  6. thats simply awesome. looks so so good.

  7. Hiii....
    Tried this recipe of yours and it has turned out delicious and awesome... and yep, that mint leaves give an extra nice flavour and taste...

    Thanx a lot...

  8. Nice kulambu please give the onion and tomotto in cup measure

    1. Onion - 3/4 cup & Tomato - 1/4-1/2 cup

  9. Hi Sangeetha it was delicious everyone at my home loved it

    1. Thank you Gopika for your feedback. Glad that you liked it :)


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