Egg Kuzhambu


Egg Kuzhambu

A spicy egg curry to be served with rice
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Tamil
Servings 2 people



  • Heat a pan and add oil and splutter mustard seeds and black gram.
  • Add curry leaves and garlic cloves and fry till garlic turns brown.
  • Add chopped onions and sautT till they turn golden brown.
  • Add the tomatoes and green chillies and fry them.
  • Add quarter cup of water to the mixture and let it cook.
  • Add the coconut milk or paste to the boiling mixture. Mix it well and add salt to taste.
  • Add the tamarind juice and asafoetida and allow it to cook.
  • As the gravy begins to thicken and starts boiling, reduce the flame.
  • Break the eggs into the gravy. Do not stir. Turn the flame to somewhere between low and medium, close the pan and let the eggs cook in the gravy. Make sure the eggs don¦t burn or get stuck to the pan. However, do not stir and scramble the eggs too much.
  • :- Serve with hot plain rice and papad.
Tried this recipe?Let us know how it was!

Response (15)
  1. r
    rekha April 23, 2011

    Nice one, easy 2 cook, i am fully satisfied with the recipe even though i omitted tamarind juice..

  2. A
    Anoo November 30, 2005

    Very different kind of egg curry.

  3. H
    Harish January 25, 2006

    FANTASTIC, a must try for bachelors

  4. r
    rohini July 28, 2006

    your recipe is nice(without using tamarind juice) is more nice

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