SIDE DISH

EGG DROP GRAVY | UDAITHA MUTTAI KULAMBU

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This egg drop gravy is my favourite and I learned it from my amma. This gravy is simple to make and doesn’t require to boil eggs. The eggs can be dropped directly into the gravy and cooked. My husband always prefer boiled egg kulambu but after having this version he liked it. This curry goes well with steamed rice, dosa or chapathi. If you like it dont’t forget to leave your feedback.

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INGREDIENTS:

  • Eggs – 4
  • Onion – 1
  • Tomato – 1
  • Ginger garlic paste – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Garam masala powder – 1 tsp
  • Coriander powder – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Salt – as required
  • Oil – 2 tsp

FOR GRINDING:

  • Onion – 1
  • Tomato – 1
  • Coconut – 4 tsp
  • Green chilli -2
  • Fennel seeds – 1 tsp

METHOD:

1.Heat a tsp of oil in a kadai, add onion and tomato. Saute well till the raw smell vanishes and transfer to mixer, add other ingredients under “for grinding”.

2.Grind everything into fine paste adding little water.

3.Heat oil in kadai, add mustard and cumin seeds. When they splutter add onion and saute until it becomes translucent.

4.Add ginger garlic paste and saute for a minute. Then add tomato and fry until it turns mushy.

5.Add coconut paste and other dry powders. Stir well for few minutes until it starts leaving oil.

6.Add one cup of water and required salt and allow it to boil. Now crack egg and drop into curry.

7.Cook covered for a minute until the eggs are cooked and firm. When the curry becomes thick, stir well and remove from flame.

8.Garnish with coriander leaves and serve hot.

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NOTE:

  • Don’t stir the curry after adding the eggs and until it gets cooked.
  • Don’t over boil the curry after the egg gets cooked as it may turn rubbery.

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