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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.
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Total Time 20 minutes
Servings: 5
Course: Breakfast, dinner, Lunch
Cuisine: SouthIndian
Ingredients Method Notes

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 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.
    Egg Drop Curry | Udacha Muttai Kulambu | Easy Egg Gravy

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.