Poached Egg gravy/ Udaitha Muttai Kulambu

Poached Egg gravy is a simple egg gravy recipe. Here instead of boiling the egg and adding to the curry , the egg is broken and dropped in the curry sauce and allowed to cook. This gravy goes well with rice and all Indian breads.
Udaitha Muttai Kulambu

  • Onions - 1 (chopped)
  • Tomato -1 (finely chopped)
  • Eggs -3
  • Ginger garlic paste - 1 tbsp
  • Chilli powder - 1/2 tbsp
  • Coriander powder - 1 tbsp
  • Curry leaves - 4 or 5 leaves
  • Mustard seeds (for seasoning)
  • Oil
  • Salt to taste
To Grind:
  • Pearl onions /Shallots - 8
  • Tomato - 1 (chopped)
  • Red Chillies - 2
Pour Oil in a pan, roast red chillies,onions. Saute till onions are translucent , add tomatoes and saute until the tomatoes are soft. Cool the above roasted ingredients and grind them.

To Grind:
  • Grated Coconut- 1/3 cup
  • Fennel seeds (Sombu) - 1/2 tbsp
Grind grated coconut and fennel seeds to a fine paste


  1. Heat oil in a pan, add mustard seeds. Once the mustard seeds splutter, add curry leaves.
  2. Now add onions, saute till the onions become translucent.
  3. Add ginger garlic paste and saute well until the raw smell goes off.
  4. Add in the tomatoes and saute until the tomatoes are soft.
  5. Add the grounded paste (paste containing onion,red chillies and tomato) and stir well. Allow to cook for 2 or 3 minutes.
  6. Add chilli powder and coriander powder and mix well.
  7. Add the coconut paste and stir well.
  8. Add salt , 1/2 cup water and allow to cook well for 5 minutes. (Adjust water according to the thickness you need)
  9. Now crack the eggs and drop them into the curry. 
  10. Close the pan with a lid and cook till the eggs are firm and cooked.
  11. Allow the gravy to boil for 2 minutes and turn off the heat.
  12. Serve hot with rice.