Muttai Kuzhambu / Egg gravy

There are different methods to make egg gravy. In this recipe I have used boiled eggs. This gravy is a simple egg gravy that goes perfect for rice.

Egg gravy

  • Eggs -3
  • Onion - 1 (chopped)
  • Curry leaves - 4 or 5 leaves
  • Mustard seeds (for seasoning)
  • Oil
  • Salt to taste
  To Grind:
  • Onion - 1 (chopped)
  • Red chillies - 4
  • Tomato - 1 1/2 (chopped)
  • Coriander powder - 1 tbsp
  • Grated Coconut - 1/3 cup
Pour Oil in a pan, roast red chillies,onions. Saute till onions are translucent , add tomatoes and saute until the tomatoes are soft. Turn off flame, add coriander powder and mix well. Cool the above roasted ingredients and grind them with grated coconut.

  1. Boil the eggs. Break open and remove the shell and cut the eggs into two halves and set aside.
  2. Heat oil in a pan, add mustard seeds. Once the mustard seeds splutter, add curry leaves.
  3. Now add onions and saute till the onions become translucent.
  4. Add the grounded paste (paste containing onion , tomato and coconut) and stir well. 
  5. Add salt , 1/2 cup water and allow to boil with a closed lid for 10 minutes. (Adjust water according to the thickness you need)
  6. Now add the boiled eggs and give a stir. Allow to boil for 5 more minutes.
  7. Tasty egg gravy is ready.