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Egg Drop Kuzhambu Recipe | Udaitha Muttai Kuzhambu | Poached Egg Curry

Egg Drop Kuzhambu with Step by Step Pictures
Egg Drop Kuzhambu / Poached Egg Curry is a common dish in Tamil Nadu. It also has some regional influences and varies in taste and ingredients. Here I share my native style of egg drop curry and its pretty easy to make. The method is similar to tamarind kuzhambu but to this we should add little less amount of tamarind. And the egg is finally poached in the curry.
Udaitha Muttai Kuzhambu

Egg Drop Kuzhambu

Recipe Cuisine: South Indian / Tamil Nadu | Recipe Category: Kuzhambu
Prep Time: 10 mins | Cooking Time: 40 mins | Serves: 4 to 6


Egg - 4
Small onion - 20 (or 1 big onion)
Tomato - 1
Green chilli - 2
Coconut - 1/2 cup
Cumin seeds / Jeeragam - 1 tsp
Chilli powder - 1 tblspn (or 15 red chilli)
Coriander powder - 3 tsp
Turmeric - 1/2 tsp
Tamarind - small lemon sized

To Temper:

Mustard seeds - 1 tsp
Small onion - 4
Curry leaves - a sprig


Peel the skin of small onions. Chop the tomato and slit the green chilli.

Take small onion, coconut, cumin seeds, chilli powder, coriander powder and turmeric in a blender. Grind them into a smooth paste adding little water.

Heat oil in a pan, add mustard seeds. Once mustard seeds begin to pop, add chopped small onion and curry leaves. Let onion becomes little brown.

At this stage, add in slitted green chilli. Saute for few seconds and add in chopped tomato. Let the tomato becomes little mushy.

Then, add the ground paste. Saute for 2 to 3 minutes, so that the raw smell goes off.

To this, add the tamarind extract, salt and enough water. Cook for 20 minutes. Check for salt.

Keep the flame in low, crack an egg and drop it into the kuzhambu. Cover and cook for 10 to 15 minutes.

Serve with hot rice.

  • Tempering at the final makes it more tasty.
  • You can replace the small onion with big onion too.
  • Make sure to keep the flame in low while dropping the egg. This will help to avoid separation of eggs.
  • Do not add too much of tamarind extract. It should not be very sour.

Peel the skin of small onion, soak the tamarind in water and extract its juice
Take small onion, coconut, cumin seeds, chilli powder, coriander powder, turmeric in a blender
Blend to a smooth paste adding little water
Heat oil in a pan, add mustard seeds
Once mustard begins to pop, add in chopped small onion and curry leaves(Note: You can also make these tempering at the final)
Slit the green chilli and saute for 30 seconds
Add some chopped tomatoes
When tomatoes becomes  mushy, add in ground masala. Saute for 2 to 3 minutes.
Add the tamarind extract
salt to taste
and enough water(I added approx 2.5 cups.). Cook for 15 to 20 minutes
When the kuzhambu comes to desired consistency, keep the flame to low(Otherwise the eggs will separate). Crack an egg and carefully drop it(You can also directly crack and drop the egg)
Cook on simmer for 10 to 15 minutes
Poached Egg Curry Ready
Serve with hot rice!

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