Egg gravy |Egg masala|How to make Muttai kuzhambu

Egg gravy, learn to make south Indian style muttai kuzhambu with step wise pictures and video. There are multiple ways to prepare this egg gravy, today I showed you the south style simple egg gravy. This is my mom’s style.I have posted this today for one of my besties. She likes this gravy so much and asked me to post in my blog. I make another one egg curry also which suits well for roti items. This gravy goes well with steamed rice, idly, dosa and appams. This is so yum, believe me, nothing will be left out after the meal 😉

This egg gravy is coconut based curry and yields good quantity for the whole family. This is medium spiced gravy, you can increase spice levels to suit your likings. In this style, I use both raw eggs and boiled eggs. Raw eggs are dropped into the gravy, and cooked undisturbed for 15 mins, like Goan style egg drop gravy along with boiled eggs. You can make fully with boiled eggs also.

For other egg recipes: Egg bonda

For other non-veg gravies: Chettinad fish curry, kadai chicken

I have explained the process of this delicious muttai kuzhambu with video and pictures.

Egg gravy recipe | Egg masala | How to make Muttai kuzhambu

Sangskitchen

Egg gravy, learn to make south Indian style muttai kuzhambu with step wise pictures and video. There are multiple ways to prepare this egg gravy, today I showed you the south style simple egg gravy.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 4

Calories 200 kcal

Ingredients

  

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Ingredients:

• 8 eggs
• 3 tbsp oil
• 10-12 shallots/small onions
• 1 big onion
• 1 inch cinnamon
• 3 cloves
• 1 tsp fennel seeds
• 1 green chilli
• Few curry leaves
• 2 tsp ginger garlic paste
• 1 tomato
• ¼ tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp garam masala
• 2 cups water

To make masala paste:

• ½ cup coconut
• 1 tbsp fried gram
• 1 tsp pepper corns
• ½ tsp cumin/jeera seeds
• ½ tsp fennel seeds

Instructions

 

Preparation:

• Boil 6 eggs with enough water for 20 mins.
• Peel the shell.
• Make small slits around the boiled eggs and keep aside.
• Peel small onions.
• Chop big onion.
• Prepare ginger garlic paste(2 inches ginger+10 garlic pods).
• Grind the ingredients given under coconut masala, into a fine paste. Keep aside.

Recipe to make egg gravy:

• First in a kadai, heat a tbsp of oil, fry small onions to golden brown color. If you don’t have small onions, use one big onion.
• Cool them down, grind into coarse paste, keep aside.
• In the same kadai, heat the remaining oil, add fennel, cinnamon and cloves. Fry them for two mins to get nice aroma.
• Add chopped big onion, saute to brown color. Add curry leaves.
• Now add ginger garlic paste and fry to remove raw flavor.
• Cook the ginger garlic paste well, add tomato. Add pinch of salt to cook tomato.
• When tomatoes turn mushy, add chilli powder and coriander powder, mix well.
• Add quarter cup of water to cook the spice masala.
• Now add the coarsely ground fried small onion paste, which we prepared.
• Cook the onion masala well by stirring nicely.
• Now add the ground coconut masala into the gravy.
• Add two cups of water to cook the masala.
• Add salt required for the gravy. Close the lid and cook the gravy.
• After five mins open lid, break and drop two raw eggs carefully into the gravy as shown. These dropped eggs give exclusive taste and you can omit if you don’t like this. But I recommend to give this a try as this tastes great.
• DO NOT STIR. If you stir with ladle the dropped raw eggs will break and spread into the gravy.
• Now without disturbing the raw eggs, add the slit boiled eggs carefully one by one into the gravy.
• Again do not stir. Just adjust the space for all eggs carefully. It takes 10-15 mins to cook the raw eggs. Keep in slow to medium flame, close the lid.
• In the meantime, the slit eggs absorb all the spices from the masala.
• After five mins, open and stir once lightly. Again close the lid.
• When raw eggs are cooked completely you can see oil separates and floats on top the gravy.
• Egg gravy or muttai kuzhambu or egg masala is ready to serve.

Notes

Tips/notes: 1) Stir carefully after dropping raw eggs until they are cooked well. 2) You can follow the same recipe to make full egg drop gravy. 3) Adjust the spice level to suit your needs.

Nutrition

Calories: 200kcal

Keyword egg gravy, egg masala, muttai kuzhambu

Tried this recipe?Let us know how it was!

Preparation:

• Boil 6 eggs with enough water for 20 mins.
• Peel the shell.
• Make small slits around the boiled eggs and keep aside.

• Peel small onions.
• Chop big onion.
• Prepare ginger garlic paste(2 inches ginger+10 garlic pods).
• Grind the ingredients given under coconut masala, into a fine paste. Keep aside.

Recipe to make egg gravy:

• First, in a kadai, heat a tbsp of oil, fry small onions to golden brown color. If you don’t have small onions, use one big onion.

• Cool them down, grind into a coarse paste, keep aside.

• In the same kadai, heat the remaining oil, add fennel, cinnamon and cloves. Fry them for two mins to get nice aroma.

• Add chopped big onion, saute to brown color. Add green chilli, curry leaves.

• Now add ginger garlic paste and fry to remove raw flavor.
• Cook the ginger garlic paste well, add tomato. Add pinch of salt to cook tomato.

• When tomatoes turn mushy, add chilli powder and coriander powder, mix well.

• Add quarter cup of water to cook the spice masala.
• Now add the coarsely ground fried small onion paste, which we prepared.

• Cook the onion masala well by stirring nicely. Add garam masala.

• Now add the ground coconut masala into the gravy.

• Add two cups of water to cook the masala.
• Add salt required for the gravy. Close the lid and cook the gravy.

• After five mins open lid, break and drop two raw eggs carefully into the gravy as shown. These dropped eggs give exclusive taste and you can omit if you don’t like this. But I recommend giving this a try as this tastes great.
• DO NOT STIR. If you stir with ladle the dropped raw eggs will break and spread into the gravy.

• Now without disturbing the raw eggs, add the slit boiled eggs carefully one by one into the gravy.

• Again do not stir. Just adjust the space for all eggs carefully. It takes 10-15 mins to cook the raw eggs. Keep in slow to medium flame, close the lid.

• In the meantime, the boiled slit eggs absorb all the spices from the masala.
• After five mins, open and stir once lightly. you can see the raw eggs we dropped, start to cook without losing shape. Again close the lid.
• When raw eggs are cooked completely you can see oil separates and floats on top the gravy.

• Egg gravy or muttai kuzhambu is ready to serve.

Tips/notes:

1. Stir carefully after dropping raw eggs until they are cooked well.
2. You can follow the same recipe to make full egg drop gravy.
3. Adjust the spice level to suit your needs.