Muttai Paniyaram Kuzhambu, Egg Paniyaram Curry

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Recipe for Muttai Paniyaram Kuzhambu, Egg Paniyaram Curry. Paniyaram made with eggs that are dunked in a spicy south indian style gravy. Served with dosa or chapati.

Eggs are always a welcome side dish at home. This is a very easy and different curry that can be made for the weeknight dinners!

First lets make Egg Paniyarams for the gravy.
Take a bowl and add in the eggs, salt, pepper and water. Mix well with a whisk to combine.
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Heat the paniyaram pan / paniyarakkal until hot. Add 1/4 teaspoon of oil into each mold. Drop the egg batter to fill the mold. Cook for half a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides. Set aside.
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TIP:
Eggs expand when cooked. So while cooking the egg paniyarams, fill the mold only till 3/4th. If the pan is filled completely, it will overflow like the picture below. So do not fill the paniyaram mold fully.
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For the curry
Make a masala paste with the ingredients listed under masala paste. Grind to a smooth paste. Set aside.
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Heat sesame oil in a pan and add in the cumin seeds and curry leaves. Let the seeds crackle.
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Add in the chopped onions and saute till the onions are soft and starting to brown.
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Add in the chopped tomatoes and saute for a minute. Add in the turmeric powder, red chilli powder and coriander powder. Also add in the salt.
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Add in a few teaspoons of water and cook till the masalas are fully cooked and the tomatoes are mushy. Add in the masala paste.
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Add in two cups water to the gravy.
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Simmer the gravy for 20 minutes on a low flame with the pan covered with a lid.
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Switch off the flame and add in the lemon juice, coriander leaves, fresh curry leaves and the cooked egg paniyarams.
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Mix well and let the gravy rest for 10 minutes so the egg paniyarams can absorb the flavors of the gravy. I do not cook the gravy after adding the paniyarams as the eggs can become hard.
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Serve the egg paniyaram with dosa or chapati.
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Print
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Muttai Paniyaram Kuzhambu, Egg Paniyaram Curry

Recipe for Muttai Paniyaram Kuzhambu, Egg Paniyaram Curry. Paniyaram made with eggs that are dunked in a spicy south indian style gravy. Served with dosa or chapati.

  • Total Time: 45 mins
  • Yield: 4 servings 1x

Ingredients

Scale

For the egg paniyaram

  • 6 Eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoon water
  • Sesame Oil for greasing paniyaram pan

For the masala paste

  • 3 tablespoon fresh shredded coconut
  • 1 tablespoon cashewnut
  • 1 teaspoon fennel seeds
  • 2 green chillies
  • 1 teaspoon garam masala
  • 5 cloves garlic
  • 1/2 inch piece ginger
  • 1/2 cup water to grind

Other ingredients

  • 2 teaspoon sesame oil
  • 1 teaspoon cumin seeds
  • 2 sprigs curry leaves
  • 1 medium onion, finely chopped
  • 2 tomatoes, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 2 cups water
  • 1 teaspoon lemon juice
  • 2 sprig coriander leaves
  • 1 sprig fresh curry leaves

Instructions

For the egg paniyaram

  1. Take a bowl and add in the eggs, salt, pepper and water. Mix well with a whisk to combine.
  2. Heat the paniyaram pan / paniyarakkal until hot. Add 1/4 teaspoon of oil into each mold. Drop the egg batter to fill the mold. Cook for half a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides. Set aside.

For the curry

  1. Make a masala paste with the ingredients listed under masala paste. Grind to a smooth paste. Set aside.
  2. Heat sesame oil in a pan and add in the cumin seeds and curry leaves. Let the seeds crackle.
  3. Add in the chopped onions and saute till the onions are soft and starting to brown.
  4. Add in the chopped tomatoes and saute for a minute. Add in the turmeric powder, red chilli powder and coriander powder. Also add in the salt.
  5. Add in a few teaspoons of water and cook till the masalas are fully cooked and the tomatoes are mushy. Add in the masala paste.
  6. Add in two cups water to the gravy.
  7. Simmer the gravy for 20 minutes on a low flame with the gravy covered with a lid.
  8. Switch off the flame and add in the lemon juice, coriander leaves, fresh curry leaves and the cooked egg paniyarams.
  9. Mix well and let the gravy rest for 10 minutes so the egg paniyarams can absorb the flavors of the gravy. I do not cook the gravy after adding the paniyarams as the eggs can become hard.
  10. Serve the egg paniyaram with dosa or chapati.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Gravy
  • Cuisine: Tamilnadu

17 thoughts on “Muttai Paniyaram Kuzhambu, Egg Paniyaram Curry”

  1. Which paniyaram pan have you used to serve (as seen in introductory picture)? Brand? Is it non-stick/cast iron? Do you use it for cooking as well?

  2. Which brand paniyarappam pan are you using here? What size are the cavities (as they appear smaller than the pan with 7 cavities)? Is it non-stick or cast iron?

  3. I cooked this egg Paniyaram curry this morning. Oh my God! It’s smells and tastes amazing!
    Cannot wait to hear the feedback from my family. Thank you so much Suguna. Loving your blog.

  4. Long time search ends here!!!!, sometimes i will be very confused to what to cook, happy to see your blog. the way of showing the recipe is good, delighted.






  5. Just found ur site by accident. Will be a regular visitor now. I am from kerala and yet to try some recipes I like out here. Thank you… I .would be interested in all types of traditional cooking recipes.

  6. virginia theresa

    mam I have cooked egg curries but this is a variety dish I shall try this thanks for your new dish added to my knowledge






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