Egg Drop Curry /Udaitha Muttai Kulambhu

Egg Drop curry aka udaitth muttai kulambhu is a popular village style curry,goes very well with idly,dosa and rice.

I usually make either Chettinadu egg curry or egg kurma  and never tried this egg drop curry on my own.As the egg disintegrates in the kulambhu easily if it is not properly made.

After seeing so many videos tried for couple of trials and finally made it almost close to the original.
This egg tastes very good as it gets soaked well in the kulambhu.If you are serving this for idly or dosa then the consistency can be on the thinner side,for rice it needs to be slightly thicker.Let's move on to the recipe..........

                                                                    

                                                            
                          Egg Drop Curry/Udaitha Muttai Kulambhu

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 30-35 minutes

   Serves ~ 3-4 (generously)

   

  Ingredients

  

Ingredient	Quantity
Eggs	5
Onion(finely chopped)	2 medium size
Tomato(pureed)	2 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Red chilly powder/milagai podi	1-1.25 tsp
Coriander powder/dhaniya podi	3 tsp
Garam masala powder	1/2 tsp
Curry leaves/karivepillai	1 -2 sprigs
Tamarind/puli	big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Salt	1-1.25 tsp
Oil	1.5 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Star anise	1 petal
Fennel seeds/sombu	1/4 tsp

  
 Grind it to fine paste

Ingredient	Quantity
Coconut(grated)	4 tbs
Fennel seeds/sombu	1/2 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	2

  Method 

• Soak the tamarind in water for 5 minutes and extract the juice.Grind the given ingredients to a fine paste and keep it aside.

• Heat a pan with oil and do the tempering and add in the green chillies,curry leaves and onion.Saute the onion until translucent.Now add in the ginger&garlic paste.Fry it until raw smell disappears.Add in the pureed tomato .

• Cook it for a while and now goes in all the spice powders and salt.Fry it till the oil separates.Add in the tamarind water.

• Also add a cup of water,let it boil for 5 minutes in a medium flame.Add the ground coconut paste at this stage.Adjust the consistency with water and let it boil for 2-3 minutes.

• Reduce the flame and break egg,take it in a small bowl.Add the egg while the kulambhu is boiling.Add the rest of the egg same way.Do not add on top of one egg,one in the center and rest eggs in the sides.Increase the flame and cook it undisturbed.Do not mix it with a ladle.After 5 minutes slowly with the help of spatula stir it,so that the eggs won't settle in the bottom.Sprinkle the coriander leaves and put off the flame.

• Serve it with idly,dosa or rice.

• The ingredients given is for a slightly spicier version you can increase or decrease the red chilly powder according to your preference.
• Before adding the eggs the kulambhu must be slightly water,so that the consistency will be perfect after the eggs are cooked.

Enjoy..................................

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