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Egg Kuzhambu

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


  • 2 or Eggs Depending on how many to serve
  • 1 no Onion big finely chopped
  • 2 nos Tomato finely chopped
  • 1 or Green chillies slit vertically
  • 6 to Garlic cloves sliced
  • Tamarind juice As per taste
  • 1/4 tbsp Chilli powder
  • 2 tbsp Coriander powder
  • 1/4 tbsp Turmeric powder
  • 1/2 cup Coconut milk or paste optional; For better taste
  • 2 tbsp Oil
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Black gram Uzhunnuparippu
  • 8-10 nos Curry leaves
  • Salt As reqd
  • Asafoetida optional, Kayam


  • 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 turmeric powder, coriander powder, chilli powder and fry for 2-3mts.
  • 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.
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