In our family, we love eggs in all forms…..scrambled eggs, omelette, in curries.When I was a kid, there was hardly a dinner without eggs at home………my grandfather bred hens as a hobby so there never was a dearth of eggs in our home.

Whenever I am stuck with the menu for the day,I would ask J and he would say make Muttai Kuzhambu. aka Egg Curry. It’s his absolute favourite.

In this recipe, the egg is broken into the curry , unlike the usual version where the egg is boiled separately and added to the curry.

This is a my mom’s recipe, which I altered a little to use the ingredients that were available to me. (She would use fresh coconut paste ) Also ,I like to blend everything in the mixie as in my opinion it saves time .



4 Eggs
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
3 dry red chillies
1 medium sized onion
1 small Tomato
A tiny pellet (about an inch ) tamarind ( soak in a little water and squeeze out juice)
Salt to taste,Oil
A small amount Coriander leaves

1/4 cup of coconut milk ( I use Kara coconut milk)

To season

1/4 tsp Tumeric Powder
1/4 tsp fenugreek seeds
1/4 tsp mustard seeds

2 cloves garlic (Chopped into thin pieces)

 small amount of chopped onions


Dry Roast Coriander seeds, cumin seeds ,red chilies till slightly golden in a skillet.

Blend the dry ingredients with onion,tomato in a mixie to a fine paste adding a little water.


Pour oil in a pan, add the garlic pieces, fenugreek seeds  and mustard seeds.

Add the chopped onions , the garlic pieces and allow the onion to brown slightly.

Then add the ground paste. Sauté the ground paste for a minute .Rinse out the mixie bowl with approximately two small  cups of water, Pour into the pan.

Squeeze out the juice from the soaked  tamarind, add the  tamarind water.Add salt to taste.Let it boil till oil separates.

After a minute, lower the flame add in the coconut milk..Allow to simmer .

Break the eggs into a bowl and gently without breaking the yolk, slide them into  the curry.

Close with a lid and let it simmer till the eggs become firm.When done and the oil separates , sprinkle with coriander leaves .


Serve hot with Rice and a vegetable kootu.


I have also shared a video of this Egg Curry on my YouTube channel

This egg curry also tastes good with roti or pita bread (kubuz)

If you decide to try it out,  please let me know what you think.

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