Egg Kuzhambu Recipe – Udaitha Muttai Kuzhambu – முட்டை குழம்பு

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..

19 Comments

  1. Radha

    Hi,

    The gravy is simmering on my stove. Just tasted it and it is delicious. Thank you, for the simple yet delicious recipe.

    Radha

  2. Raj

    I was looking for this kind of recipe and got that, it came out well however I have excluded sugar and coconut. I remove sugar because it could taste like north Indian. Coconut will turn the dish like Kurma which i dont want and also coconut will create heart-burn for me. Otherwise excellent. I need few clarification on this. My dish tastes more of coriander smell, is 4 spoon too much or should I reduce it because I dont add the coconut?
    Second question, my eggs were boiled like a plain omelette, I hope it would be even nice if I break them in a cup and stir it well then pour it on the gravy and close the lid. Whats your view on this, anyway I am going to try out that next time. Thanks again.

    To answer on the above on duck eggs, I tell you, duck egg will stink & wont give the taste of hen.

    1. Mullai

      Raj,
      Good to hear that you are trying this dish but also have some wrong assumptions which I would like to clear.
      1. Adding a pinch of sugar does not make the dish sweet, its mainly added to balance the spice level and tanginess. You can also substitute with jaggery if you want.
      2. Ofcourse every ingredient has its own pros and cons, adding coconut to dish makes it real special. Adding too much coconut may turn it to kurma but a little won’t hurt and it will still look like thick Kaara Kuzhambu.
      3. 4 tsp of coriander powder is to balance the spice level of 2 tsp red chilli powder and also to give a thick gravy consistency. Try to fry the masala powder for little longer that way you don’t get the raw smell ortherwise the quantity mentioned is the right measure. Sometimes store bought coriander powder also could carry that strong smell.
      4. Eggs are usually pouched (fully cooked ) in the gravy itself, its the speciality of this dish and that’s the right way to make traditional egg kuzhambu. I personally don’t prefer beaten eggs for this dish and don’t recommend too but if you like it then go ahead.
      Thanks and goodluck!!
      Mullai.

  3. thiyagaraja

    ciao mullai
    the making of muttai kulambu was successful.its tastes great.had fun in making as well as eating.
    thanks.
    thiyagaraja
    ksa

  4. vadivelu

    ohhh ! its really fantastic. i have never & ever cooked this kind of dish.   superru !!! ok the next time, can i use duck eggs for making this ?

  5. shiva

    Most of them forget to mention for how many persons the recipe is given.. Could you please tell me the recipe you have given is for how many persons?

    1. Mullai

      Shiva,

      Its kind of hard to say exactly how many servings, it depends on how much each person consumes… this may sound silly but true though… To be on the safe side, I would say 2 servings (approx) for this recipe.

    1. Mullai

      No need to boil eggs, just crack open the drop them into the gravy, do not stir after that, bring down the flame to medium, cover and cook. 

Leave a Comment

Your email address will not be published. Required fields are marked *

*