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Egg gravy recipe | 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.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4
Calories 200 kcal



  • 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



  • 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.


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.


Calories: 200kcal
Keyword egg gravy, egg masala, muttai kuzhambu
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