Egg drop curry /Udaitha Muttai Kuzhambu

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Egg drop curry /Udaitha Muttai Kuzhambu


Egg drop curry / Udaitha Muttai Kuzhambu/ Broken Egg curry or Poached Egg curry is a famous Tamil Nadu speciality This is something unusual and different from the regular egg curry and can also be made very quickly, but the specialty in this Egg drop curry is that it the eggs don’t need to be boiled separately.  This is a unique and delectable recipe which can be served with rumali roti, paranthas or chapatis for lunch or dinner.   

Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 4
  • 4 Eggs

  • 4 onions finely chopped

  • 2 large tomatoes

  • 2 tablespoons fresh coconut

  • 2 Green chillies slitted

  • 1 inch ginger

  • 6 Garlic cloves crushed

  • 1/2 teaspoon Turmeric powder

  • 1 teaspoon Red chilli powder

  • 2 teaspoon Coriander powder

  • 1 teaspoon Salt or to taste

  • 2 bay leaves

  • 1 big cardamom

  • 1 javitri

  • 1/2 teaspoon cumin seeds

  • 1 teaspoon pepper corns

  • 1/2 teaspoon fennel seeds

  • 2 tablespoons oil

  • 1 tablespoon fresh cream

  • 1 teaspoon garam masala

  • 1/2 teaspoon egg masala to sprinkle


  • Purée the tomatoes and coconut together and keep aside.
  • Heat oil in a broad vessel or a kadhai with flat bottom, add whole spices, bay leaf, cardamom, javitri, cumin seeds, pepper corns and sauté for a minute.
  • Next add finely chopped onions, crushed garlic and slitted green chilli and sauté till the onion becomes golden brown in colour.
  • Then add coconut - tomato purée and cook well for 2 minutes until the colour is changed.
  • Add all masala powders and garam masala given above and sauté till oil leaves from the masala.
  • Add half a glass of water amd bring to a boil.
  • When the gravy is boiled , break the egg in a small bowl separately to ensure that it is fresh, and carefully drop the broken egg into the gravy, on one side.
  • Repeat the process for all the eggs
  • Cover with a lid and cook in simmer for about 5 minutes.
  • Open the lid and pour some gravy over the egg so that the egg gets cooked faster and evenly from all sides.
  • Again close the lid and keep cooking for 2 minutes on a medium flame.
  • Once the eggs are cooked, switch off the flame
  • Sprinkle egg masala and serve hot with paranthas, rumali roti, idlis or dosa.