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.
Make another paste with tomatoes, ginger and garlic. Set aside.
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.
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.
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.
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.
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.
Udaitha Muttai Kuzhambu – Odachi Oothina Muttai Kuzhambu – Eggs Poached in Curry is ready. Serve with idli, dosa or chapati.
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
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
- 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.
- Make another paste with tomatoes, ginger and garlic. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Curry
- Cuisine: Tamilnadu
Made this today. OMG, it was mind blowing!. I am so glad that I found your website. My best wishes
Thank you so much!
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 kulambu💝
Thank you very much.
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!
The best.. have tried it twice already and it’s a big hit.. thanks for sharing..
I made this today and had with Nei Choru it was an awesome combination.. my husband and kid loves it..Thank you!
Thanks for posting this recipe, excellent dish. The entire family loved it.
Hi, Am an amature male cook. Tried this recipe and the result was near perfect. I had it with rice.
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.
I have shared the picture of maratti moggu (kapok buds) here. Please refer.
https://www.kannammacooks.com/kongunad-vella-mutton-biryani/
Taste so good Quick and Easy .Thank u 🙂
Thank you! Glad you liked it!
Tried this recipe, it was very tasty. Our family loved ur recipe. Keep posting tasty recipes 👍
Thanks Vidhya. Glad you liked the recipe.
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!!
Thank you so much. Happy you liked it. Wish you and your family a very happy new year 2018!
Hello mam..I tired this recipe today. It was so tasty..my family loved it. Thank u so much..god bless u.
Thank you so much!
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.
Hi Nithya, you may use coconut or even soaked almonds.
Thank you so much! Will try ?
Will the taste be different if the egs yolk and white are mixed before adding?
you may try!
Tried the recipe. Tasted so good???
Thank you so much. Really glad that you liked the recipe.
mam post hotel style salna recipe
Today tired… Yummy taste…
Thank you!
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?
You can def have with rice but tastes wonderful with idli or dosa.