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Udaitha Muttai Kuzhambu – Odachi Oothina Muttai Kuzhambu – Eggs Poached in Curry

by | Apr 11, 2017 | 31 comments

odachi-oothina-muttai-kuzhambu-recipe

Udaitha Muttai Kuzhambu – Odachi Oothina Mutta Kuzhambu – Eggs Poached directly in Curry Sauce. Perfect for week night dinners and best served with idli, dosa or chapati.

If you ask my husband about his favorite week night dinner, he would say that it would be dosa with Odachi Oothina Mutta Kuzhambu – Eggs Poached in Curry. The wonderful little tiny pockets of eggs smothered in gravy is something one can never get tired of. Its easy to do and liked by everyone at home. Here is how to do Udaitha Muttai Kuzhambu – Odachi Oothina Mutta Kuzhambu.

Here is the video of how to do Udaitha Muttai Kuzhambu – Odachi Oothina Mutta Kuzhambu – Eggs Poached directly in Curry Sauce.

Here is a step by step tutorial of how to do Udaitha Muttai Kuzhambu – Odachi Oothina Muttai Kuzhambu – Eggs Poached in Curry

First make a paste of fresh coconut, cashews and fennel seeds. Grind it in a small mixie jar with half a cup of water to a smooth paste. Set aside.

odachi-oothina-muttai-kuzhambu-coconut

Make another paste with tomatoes, ginger and garlic. Set aside.

odachi-oothina-muttai-kuzhambu-tomato-grind

Heat oil in a pan until hot. Add in the chopped onion and curry leaves. Fry till the onions are starting to brown on the edges.

odachi-oothina-muttai-kuzhambu-onion

Add in the ground tomato-ginger-garlic paste. Add in the salt, red chilli powder, garam masala powder and coriander powder. Fry till the tomatoes are well cooked and the mixture is almost dry.

odachi-oothina-muttai-kuzhambu-saute

Add in the mint leaves and coconut-cashew-fennel paste. Add in a cup of water to the mixie jar and add back the water to the pan. Simmer for couple of minutes.

odachi-oothina-muttai-kuzhambu-paste

odachi-oothina-muttai-kuzhambu-simmer

Let the flame of the stove be on low. Add in the eggs one at a time to the curry. Let it simmer with a lid covered for 10 minutes. DO NOT stir after adding the eggs.
Tip: I prefer to break the eggs in a bowl and then add the egg in the bowl to the curry. I find that the eggs hold its shape better if poured from a bowl rather than breaking the eggs directly into the curry.

odachi-oothina-muttai-kuzhambu-poached-eggs

Add in fresh curry leaves and remove the curry from heat. Fresh curry leaves at the end gives the kuzhambu a very distinct aroma. Udaitha Muttai Kuzhambu is done.

odachi-oothina-muttai-kuzhambu-curry-leaves

Udaitha Muttai Kuzhambu – Odachi Oothina Muttai Kuzhambu – Eggs Poached in Curry is ready. Serve with idli, dosa or chapati.

odachi-oothina-muttai-kuzhambu

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odachi-oothina-muttai-kuzhambu

Udaitha Muttai Kuzhambu – Odachi Oothina Muttai Kuzhambu – Eggs Poached in Curry

Udaitha Muttai Kuzhambu – Odachi Oothina Mutta Kuzhambu – Eggs Poached directly in Curry Sauce. Perfect for week night dinners and best served with idli, dosa or chapati.

  • Total Time: 35 mins
  • Yield: 6 servings 1x

Ingredients

Scale

Ingredients for Udaitha Muttai Kuzhambu

  • 1/4 cup fresh shredded coconut
  • 10 cashew nut
  • 1 teaspoon fennel seeds
  • 3 tomatoes
  • 1 inch piece ginger
  • 6 cloves garlic
  • 2 tablespoon peanut oil
  • 1 sprig curry leaves + 1 sprig curry leaves
  • 2 red onions, finely chopped (3/4 cup)
  • 1 teaspoon salt
  • 2 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 10 mint leaves, julienne
  • 6 eggs

Instructions

  1. Make a paste of fresh coconut, cashews and fennel seeds. Grind it in a small mixie jar with half a cup of water to a smooth paste. Set aside.
  2. Make another paste with tomatoes, ginger and garlic. Set aside.
  3. Heat oil in a pan until hot. Add in the chopped onion and curry leaves. Fry till the onions are starting to brown on the edges.
  4. Add in the ground tomato-ginger-garlic paste. Add in the salt, red chilli powder, garam masala powder and coriander powder. Fry till the tomatoes are well cooked and the mixture is almost dry.
  5. Add in the mint leaves and coconut-cashew-fennel paste. Add in a cup of water to the mixie jar and add back the water to the pan. Simmer for couple of minutes.
  6. Let the flame of the stove be on low. Add in the eggs one at a time to the curry. Let it simmer with a lid covered for 10 minutes.
  7. Add in fresh curry leaves and remove the curry from heat. Fresh curry leaves at the end gives the kuzhambu a very distinct aroma. Udaitha Muttai Kuzhambu – Odachi Oothina Muttai Kuzhambu – Eggs Poached in Curry is ready.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Curry
  • Cuisine: Tamilnadu

egg-drop-curry

31 Comments

  1. Mythili

    Made this today. OMG, it was mind blowing!. I am so glad that I found your website. My best wishes

    Reply
  2. Uma

    Hi mam.. actually my family likes this recipe a lot… Everytime I think of cooking eggs surely they would ask this kulambu… Thank you mam for a tasty kulambuπŸ’






    Reply
  3. Bharatheeraj

    The recipe gives the closest taste of the Muttai Kozhambu my grandma used to make. But there used to be potato in her Kozhambu.
    Good one!

    Reply
  4. Krithika

    The best.. have tried it twice already and it’s a big hit.. thanks for sharing..






    Reply
  5. Poorani

    I made this today and had with Nei Choru it was an awesome combination.. my husband and kid loves it..Thank you!






    Reply
  6. Shyam R

    Thanks for posting this recipe, excellent dish. The entire family loved it.






    Reply
  7. Sesh

    Hi, Am an amature male cook. Tried this recipe and the result was near perfect. I had it with rice.

    Reply
  8. Mizzraj

    Hi Suguna, thanks so much for sharing your precious recipes with us. I had a question for you – The Marathi muggu you refer to (almost clove looking) is available and I have it. There is another spice that goes by the name of Marathi muggu (looks like the long Kerala pepper…but smooth exterior) I’m confused which of the 2 is the real deal. Can you pls shed some light on it. A quick Google search for Marathi mukku/muggu shows both these spices. Would appreciate your thoughts on this.

    Reply
  9. Sundhamonisha

    Taste so good Quick and Easy .Thank u πŸ™‚






    Reply
  10. Vidhya

    Tried this recipe, it was very tasty. Our family loved ur recipe. Keep posting tasty recipes πŸ‘






    Reply
    • Suguna Vinodh

      Thanks Vidhya. Glad you liked the recipe.

      Reply
  11. Lakshmi

    Tried it a couple of times, came out very good. Substituted almond powder for cashews and added half the amount of coconut… worked fine, did not change the flavor of the recipe. Tasted great!!






    Reply
    • Suguna Vinodh

      Thank you so much. Happy you liked it. Wish you and your family a very happy new year 2018!

      Reply
  12. Gomathi

    Hello mam..I tired this recipe today. It was so tasty..my family loved it. Thank u so much..god bless u.






    Reply
  13. Nithyapriya

    Hi !!! Thank you so much for sharing this recipe Tried it today and it was awesome !!! Although I would like to know if the cashews can be substituted with something else.






    Reply
    • Suguna Vinodh

      Hi Nithya, you may use coconut or even soaked almonds.

      Reply
      • Nithyapriya

        Thank you so much! Will try ?






        Reply
  14. Jayanthi

    Will the taste be different if the egs yolk and white are mixed before adding?

    Reply
  15. Laxmi

    Tried the recipe. Tasted so good???






    Reply
    • Suguna Vinodh

      Thank you so much. Really glad that you liked the recipe.

      Reply
  16. Jeya

    mam post hotel style salna recipe






    Reply
  17. Muhil

    Today tired… Yummy taste…

    Reply
  18. Aruna

    Hi Kannamma,

    Thanks for sharing all the wonderful recipes u know.i have tried most of it dishes and it came perfect all times..Can i have this egg odacha kulambu with rice?






    Reply
    • Suguna Vinodh

      You can def have with rice but tastes wonderful with idli or dosa.

      Reply

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