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.
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.
Serve with idli, dosa or chapati.
- ¼ 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
- ½ teaspoon garam masala powder
- 10 mint leaves, julienne
- 6 eggs
- 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.
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