Udaicha Muttai Kulambu ( Egg Drop Curry)

This is a very easy and quick recipe to prepare at home using eggs.

Egg is liked by everyone in my house especially it’s my husband’s favourite. He can just have eggs for dinner and sleep. But it works only with eggs.

So we try many different recipes at home using eggs. This udaicha muttai kulambu ( Egg drop curry) is his favourite. I will share all the other different variety of egg curry soon.

This egg curry is prepared by using tomato puree ( I have attached the recipe for tomato puree below), tomato and onion with less masalas. If you would like to add garam masala, you can . But I haven’t used any!!

The outcome taste and the colour of the curry is extremely tempting with good flavour!! Definitely it will be liked by everyone!!

This udaicha muttai kulambu goes well with rice and chapathišŸ³

Please go through the step-by-step pictures on how to make this udaicha muttai kulambu ( egg drop curry).


1 cup= 200 ml.

  • Eggs- 4
  • Tomato- 1 (finely chopped)
  • Tomato puree– 1 cup ( out of 2 big tomatoes)
  • Ginger garlic paste- 1 tbsp
  • Onion- 1 cup ( 1 big, finely chopped)
  • Green chilli- 1 ( finely chopped)
  • Curry leaves- 10
  • Mustard seeds- 1/2 tsp
  • Urad dal- 1 tsp
  • Cumin seeds- 1 tsp
  • Chilli powder with coriander powder mix- 1 tbsp
  • Turmeric powder- 1/4th tsp
  • Salt- as needed
  • Coriander leaves- as needed
  • Garam masala- 1 tsp ( optional, I didn’t use).


Roast the cumin seeds in a pan and powder them in a mixer. Keep it ready.

Heat 2 tbsp oil in a pan. Add mustard seeds. Once mustard seeds splutter, add urad dal.
Then add green chilli, curry leaves.
Add the finely chopped onions.
Once the onions get translucent, add ginger garlic paste.
Saute till the raw smell of the ginger garlic paste goes away.
Then add the finely chopped tomato and saute till it turns soft.
Pour the tomato puree now and cook for 2 minutes till the raw smell of the tomatoes goes away.
Now add the chilli powder with coriander powder mix, turmeric powder and salt.
Add the cumin powder too.
Add required water and cook everything till the masalas are combined. The gravy should be little thick not thin. Adjust water consistency according to it.
Wait for the oil to separate.
Once the oil separates, keep the flame in low. Break the 4 eggs and add it. Do not mix it.
Close the pan with a lid and cook it in low flame for 3 to 4 minutes till the eggs are completely cooked. Do not stir inbetween.
Once you open, you can see eggs are completely cooked. Press the top of the egg to see if its completely cooked.
Garnish with coriander leaves.


  • Sesame oil gives good taste.