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

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.

Egg Drop Kuzhambu

Recipe Cuisine: South Indian / Tamil Nadu | Recipe Category: Kuzhambu

Prep Time: 10 mins | Cooking Time: 40 mins | Serves: 4 to 6

Ingredients:

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

Method:

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.

Note:

• 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.

Pictorial:

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

Serve with hot rice!