Tangy Egg Gravy/Muttai Kuzhambu

Egg Khuzhambu or egg gravy in thick tamarind sauce goes well with white rice, idly and dosa. If you are an egg lover who prefers to eat boiled egg over omelette, you can try this recipe.

The recipe is similar to making a tamarind based gravy with a final touch of  raw eggs poured into it and simmered without stirring until the egg cooks thoroughly.


3-4 eggs
1.5 cup of thick tamarind juice
salt to taste
1 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 tsp gingely oil or any cooking oil
1 sprig curry leaves
2 medium sized onions
1 small tomato
1 tbsp chopped coriander leaves for garnishing
1 tsp mustard seeds
1/2 tsp urad dhal/black gram


1. Heat a kadai or thick bottomed vessel with 2 tsp of gingely oil. Once the oil gets heated, add mustard seeds, urad dhal.

2.  When the mustard seeds start to sputter add curry leaves.

3. Then add finely chopped onions. Saute for 3-4 minutes on low-medium flame.

4. Add chopped tomatoes and cook till it becomes mushy.

5. Add tamarind extract, followed by red chilli powder, turmeric and coriander powder.

6. Add salt as per taste.

7. Bring it to boil and let it simmer for 6-7 minutes.

8. Finally add raw eggs by breaking them and pouring directly into the boiling gravy. Simmer the flame.

9. Add the eggs one after the other slowly so that they don't get mixed up. A wide pan could be used for this purpose.

10. Cook on medium flame until eggs are done.

11. Switch off the flame and garnish with chopped coriander leaves.


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