Egg Drop Curry | Udacha Muttai Kulambu | Easy Egg Gravy
Egg Drop Curry | Udacha Muttai Kulambu | Easy Egg Gravy
Egg Drop Curry, also known as Udacha Muttai Kulambu, is a flavorful South Indian egg gravy where raw eggs are gently dropped into a rich and aromatic curry. Unlike regular egg curry made with boiled eggs, this recipe creates soft, silky egg pockets that absorb all the delicious flavors of the gravy. It is a simple, comforting dish that pairs perfectly with rice, chapati, dosa, idli, appam, and parotta.
If you are looking for an easy egg gravy recipe that can be prepared quickly with everyday ingredients, this Udacha Muttai Kulambu is a must-try recipe.
Frequently Asked Questions
What is Egg Drop Curry?
Egg Drop Curry is a South Indian-style egg gravy where raw eggs are cracked directly into the simmering curry and cooked until set.
Can I use boiled eggs instead?
Yes. You can use boiled eggs, but the traditional Udacha Muttai Kulambu method uses raw eggs dropped directly into the gravy.
Can I skip coconut?
You can, but the gravy will be less rich and creamy. Coconut adds authentic flavor and texture.
How long can I store this curry?
Store it in the refrigerator for up to one day. Reheat gently before serving.
More recipes:
Egg rice recipe / street style egg rice( rottukadai)/easy lunch box recipe
muttai kuzhambu for rice /pepper egg curry recipe
easy paneer bhurji recipe /paneer bhurji gravy
Prawn Egg Masala Curry /marudhuskitchen
Watch it in youtube:
INGREDIENTS:
For the gravy:
Eggs – 5
Oil – 5 tbsp
Sombu/Fennel seeds – 1 tsp
Small onions – 3/4 cup chopped
MincedTomatoes – 2(medium sized)
Some curry leaves
Greenchillies – 2(slit)
Ginger Garlic Paste – 3 tbsp
Turmeric powder – 1 tsp
Chilli powder – 21/2 tsp
Coriander powder – 2 tsp
Garam Masala powder – 2 tsp
Some chopped Coriander Powder
To Grind :
Grated Coconut – 1/2 cup
Sombu/fennel seeds – 2 tsp
Pattai/Cinnamon – 1/2 inch piece
Cloves/Lavangam – 3
Cardamom/elakka – 2
Kasa Kasa/ Poppy seeds – 11/4 tbsp
Cashews – 7-8
METHOD:
1. First Grind all the to grind ingredients with water to a paste & keep ready.
2.Then Keep a kadai with oil to heat.
3.Add Fennel seeds let it crackle then add chopped onions with curry leaves & split green chilies.
4.Let the onions cook & change colour add Ginger Garlic paste.
5.Let it cook & everything turns golden.
6.Now add coarsely ground tomatoes let it cook add a rock salt needed for the gravy.
7.When oil separates & tomatoes becomes mushy.
8.Add Turmeric powder, chilli powder, coriander powder stir nicely.
Add Garam masala powder stir in nicely till all the rawness goes off & roasted nicely.
9.Now add the ground paste with more water to make the gravy.
10.You can check for salt & adjust the consistency.
11.Let it cook For 5 minutes till rawness goes off.
12.Break eggs & add all over in different places in the gravy.
13.I have broken eggs in individual bowls & added you can always directly add the eggs.
14.Bring the flame medium low close with a lid let it simmer & cook for 5 more minutes.
15.Now open see the oil have oozed out now the eggs are perfectly cooked in the gravy.
16.Its ready to be served hot with Idli,dosa even for chappathi,Parottas.
Egg Drop Curry | Udacha Muttai Kulambu | Easy Egg Gravy
Ingredients
Method
- First Grind all the to grind ingredients with water to a paste & keep ready.2.Then Keepa kadai with oil to heat.3.Add Fennel seeds let it crackle then add chopped onions with curry leaves & split green chilies.4.Let the onions cook & change colour add Ginger Garlic paste.5.Let it cook & everything turns golden.6.Now add coarsely ground tomatoes let it cook add a rock salt needed for the gravy.7.When oil separates & tomatoes becomes mushy.8.Add Turmeric powder, chilli powder, coriander powder stir nicely.Add Garam masala powder stir in nicely till all the rawness goes off & roasted nicely.9.Now add the ground paste with more water to make the gravy.10.You can check for salt & adjust the consistency.11.Let it cook For 5 minutes till rawness goes off.12.Break eggs & add all over in different places in the gravy.13.I have broken eggs in individual bowls & added you can always directly add the eggs.14.Bring the flame medium low close with a lid let it simmer & cook for 5 more minutes.15.Now open see the oil have oozed out now the eggs are perfectly cooked in the gravy.16.Its ready to be served hot with Idli,dosa even for chappathi,Parottas.
Notes
- Use small onions for authentic South Indian flavor.
- Cook the tomato mixture well until oil separates.
- Simmer on low flame after adding eggs.
- Do not stir immediately after adding the eggs.
- Coconut and cashews give the gravy a rich and creamy texture.