Udaitha Muttai Kulambu (Poached Egg Curry)
Poached eggs covered in a spicy curry is something you won't want to miss! The spices blend so well with the soft eggs, making it the perfect dish to have with rice, roti, or dosa.
Servings: 6
Ingredients
- 6 eggs
- 1 large onion (1½ cups chopped)
- 2 large tomatoes (1 cup pureed)
- 6 cloves garlic (cut lengthwise into small pieces)
- 10 curry leaves
- 4 tbsp oil
- ½ tsp urad dhal
- 1 tsp mustard seeds
- ½ tsp fennel seeds
- ½ tsp black pepper
- 1-2 cups water
- ½ tsp turmeric powder
- 1 tbsp sambar powder
- 1 tsp kulambu milagai powder (you can also use 1 tsp sambar powder)
- 1 tsp coriander powder
- 1 tsp Kashmiri red chili powder
- ¼ cup coconut milk
- salt to taste
Instructions
- Add oil to a wide pan.
- Once hot, add mustard seeds, urad dhal, fennel seeds, and black pepper to the pan.
- Once mustard seeds crackle, add chopped onion and garlic to the pan. Sauté until the raw smell fades.
- Next, add pureed tomatoes and cook for 3 minutes.
- Then, add turmeric powder, sambar powder, kulambu milagai powder, coriander powder, and Kashmiri red chili powder. Mix thoroughly and cook for 2 minutes.
- Add curry leaves and salt to taste. Add coconut milk at this time as well.
- Pour in 1 to 2 cups of water as needed and let the curry cook for 3-4 minutes.
- Now, break one egg at a time into the pan.
- After adding all the eggs, cover the pan with a lid and cook for 5 minutes on low flame.
- Open the pan and carefully flip the eggs. Be careful not to break the eggs while flipping them over.
- Cook for 2 minutes. Then, remove the pan from the stove and place the lid on the pan. Let it rest for 10 minutes.
- Serve hot with rice, idli, dosa, or roti.