Udaitha Muttai Kulambu / Egg Drop Curry / Poached Egg Curry is one of the recipes from ammas collections. The speciality of this recipe is we dont add boiled eggs to the curry as we always do instead we break open and pour the eggs directly into the curry and cook it. It can be serve with anything like white rice, idly, dosa and chapatti.

Serves : 2–3

Prep Time : 10 mins       Cooking Time : 20 mins


Eggs : 4

Onion : 1 chopped

Tomato : 2 (make puree)

Red chilly powder : 1 tsp

Coriander Powder : 2 tsp

Turmeric Powder : 1/2 tsp

Curry leaves : few

Cardamon : 2

Cinnamon Stick : 1/2 inch

Cloves : 2

Oil : 2 tbsp

Salt to taste

To Grind:

Coconut : 1/2 cup

cumin seed : 1 tsp

Poppy seeds : 1 tsp

Roasted channa dal : 2 tbsp


  1. Heat oil in a pan, splutter cloves, cinnamon and cardamom. Then add in chopped onion with curry leaves, saute it for 5 mins.

2.  Once onions cooked, add in tomato puree with red chilly, turmeric, coriander powders and salt. Cook it till raw smell leaves. In mean time, take ingredients to grind. Grind them to smooth adding little water.

3. Once raw smell leaves, add ground paste into it. cook it for 2 more mins. check consistency. (Dont add lots of water, it should be little thick). Then break the eggs, drop them directly into curry. Keep on medium heat. cover and cook it for 5 mins.

Garnish with coriander leaves. Serve as you desire. I served it with white rice. 20170611_131857


  1. Give some gap in between eggs and drop them into curry.