Muttai Kulambu (South Indian Egg Curry)

5 from 1 vote

Muttai Kulambu is a Tamil Nadu style curry where boiled eggs are added to a spicy coconut-based gravy. Serve this South Indian egg curry with steamed rice or roti for a hearty meal.

Try a few more egg recipes here: Kolhapuri Egg Curry, Egg Masala, Kerala Egg Curry, Chettinad Egg Curry, and Egg Butter Masala.

Muttai kulambu served in a bowl.
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About Muttai Kulambu

Muttai in Tamil means “eggs,” and Kulambu (Kuzambhu) means “gravy.”

Muttai Kulambu (Muttai Kuzambhu, Egg Kulambu) is a delicious curry from Tamil Nadu. In it, boiled eggs are added to a curry prepared with tomatoes, freshly ground coconut paste, and a few other simple ingredients.

I tasted this curry during our road travel to Ooty. There was this simple shack on teh way, and we were super hungry. It looked clean, so we stopped by for a quick meal. We ordered Muttai Kulambu with paratha, and it was quite good.

It is a great gluten-free curry for everyday meals. Serve it with steamed rice, dosa, phulka, or paratha.

Make this traditional South Indian egg curry using my easy recipe for a hearty meal.

Ingredients

To Make The Paste

For the freshly ground paste, you will need a few whole spices, neutral-flavored cooking oil, red onions, fresh ginger, garlic, cashew nuts, green chilies, and fresh coconut.

Whole spices such as cloves (laung), black peppercorns (kali mirch), black cardamoms (badi elaichi), star anise (chakri phool), cinnamon (dalchini), bay leaf (tejpatta), fennel seeds (saunf), cumin seeds, and white poppy seeds (khus khus) are added to hot oil that makes the muttai kulambu curry more flavourful.

Skip adding poppy seeds if they are not available where you live.

Adjust the green chilies depending on your spice preference.

This Muttai Kulambu recipe uses fresh coconut, but you can also use dry coconut.

To Make The Curry

You will need cooking oil, fennel seeds, fresh tomatoes, Indian spice powders, salt, hard-boiled eggs, and cilantro (fresh coriander leaves).

Use any neutral-flavored cooking oil like sunflower oil, canola oil, etc.

This recipe uses basic spice powders such as coriander, turmeric, and Kashmiri red chili powder.

I like to boil the eggs in an air fryer as they come out perfectly without any fuss. Do check out my post on Air Fryer Hard Boiled Eggs.

How To Make Muttai Kulambu

Make The Masala Paste

Heat 2 tablespoon cooking oil in a pan over medium-high heat.

Add the following ingredients once the oil is hot, and saute for 4-5 seconds.

  • 2-3 cloves
  • 4-5 black peppercorns
  • 2 black cardamoms
  • 1 star anise
  • 1-inch piece of cinnamon stick
  • 1 bay leaf
  • ½ teaspoon fennel seeds 
  • ½ teaspoon cumin seeds
  • 1 tablespoon white poppy seeds
Whole spices added to hot oil.

Add the following ingredients and cook for 4-5 minutes.

  • 1 cup of chopped red onions
  • 2-inch piece of ginger (peeled and roughly chopped)
  • 5-6 garlic cloves (peeled)
  • 2-3 green chilies
Onions, ginger, garlic and green chilies added to the pan.

Add 5-6 cashew nuts and cook for 2 minutes.

Cashew nuts added to the pan.

Now add ½ cup of grated fresh coconut and cook for 2-3 minutes.

Fresh coconut added to the pan.

Remove the pan from the heat.

Add the ingredients to a blender along with ½ cup of water and blend to make a fine paste. Scrape the sides of the blender a few times while blending.

Keep the paste aside.

Roasted ingredients and water added to the pan.
Blend to make a smooth paste.

Make The Curry

Heat 2 tablespoon of cooking oil in a pan over medium-high heat.

Add 1 teaspoon fennel seeds and saute for 4-5 seconds.

Fennel seeds added to hot oil.

Add the masala paste and cook for 3-4 minutes, stirring frequently.

Masala paste added to the pan.

Now add 1 cup of pureed tomatoes and cook for 3-4 minutes.

Tomatoes added to the pan.

Add the following ingredients and cook for 1 minute.

  •  1 teaspoon coriander powder 
  • ½ teaspoon turmeric powder
  • 2 teaspoon Kashmiri red chili powder
Coriander powder, turmeric powder and chili powder added to the pan.

Add 1 cup of water and mix well.

Water added to the pan.

Reduce the heat to low.

Cover the pan with a lid and cook for 8-10 minutes, stirring 2-3 times in between.

Pan covered with a lid.

Add 6 boiled eggs and 1 teaspoon salt to the pan and cook for 4-5 minutes.

Eggs and salt added to the pan.

Add more water if the curry is too thick for your liking.

Check for salt and add more if needed.

Tip: If the tang from the tomatoes is insufficient, add a teaspoon of tamarind paste at this stage.

Garnish the muttai kulambu curry with 2 tablespoon chopped cilantro and serve hot.

Ready muttai kulambu garnished with chopped cilantro.

Pro Tips By Neha

I have prepared muttai kuzambhu using boiled eggs, but you can also break the eggs on top of the ready masala, cover the pan, and cook until the eggs are cooked to make a new variation. This variation is traditionally known as Udaitha Muttai Kulambu.

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Muttai Kulambu is a Tamil Nadu style egg curry where boiled eggs are added to a spicy coconut-based gravy. Serve this South Indian egg curry with steamed rice or roti for a hearty meal.
5 from 1 vote

Muttai Kulambu Recipe (South Indian Egg Curry)

Muttai Kulambu is a Tamil Nadu style egg curry where boiled eggs are added to a spicy coconut-based gravy. Serve this South Indian egg curry with steamed rice or roti for a hearty meal.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 people

Ingredients 

For The Masala Paste

  • 2 tablespoons neutral-flavored cooking oil
  • 2-3 whole cloves (laung)
  • 4-5 whole black peppercorns (kali mirch)
  • 2 whole black cardamoms (badi elaichi)
  • 1 whole star anise (chakri phool)
  • 1 inch piece of cinnamon stick (dalchini)
  • 1 whole bay leaf (tejpatta)
  • ½ teaspoon fennel seeds (saunf)
  • ½ teaspoon cumin seeds (jeera)
  • 1 tablespoon white poppy seeds (posta dana)
  • 1 cup chopped red onions
  • 2 inch piece of ginger (peeled and roughly chopped)
  • 5-6 cloves garlic (peeled)
  • 2-3 green chilies
  • 5-6 cashew nuts
  • ½ cup grated fresh coconut

For The Curry

  • 2 tablespoons neutral flavored cooking oil
  • 1 teaspoon fennel seeds (saunf)
  • 1 cup pureed tomatoes
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 2 teaspoons Kashmiri red chili powder
  • 1 teaspoon salt (or to taste)
  • 6 hard-boiled eggs
  • 2 tablespoons chopped cilantro (fresh coriander leaves)
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Instructions 

Make The Masala Paste

  • Heat cooking oil in a pan over medium-high heat.
  • Once the oil is hot, add cloves, peppercorns, black cardamoms, star anise, cinnamon, bay leaf, fennel seeds, cumin seeds, and poppy seeds, and saute for 4-5 seconds.
  • Add onions, ginger, garlic, and green chilies, and cook for 4-5 minutes.
  • Add cashew nuts and cook for 2 minutes.
  • Now add coconut and cook for 2-3 minutes.
  • Remove the pan from the heat.
  • Add the ingredients to a blender along with ½ cup of water and blend to make a fine paste. Scrape the sides of the blender a few times while blending.
  • Keep the paste aside.

Make The Curry

  • Heat oil in a pan over medium-high heat.
  • Add fennel seeds and saute for 4-5 seconds.
  • Add the masala paste and cook for 3-4 minutes, stirring frequently.
  • Now add tomatoes and cook for 3-4 minutes.
  • Add coriander powder, turmeric powder, and chili powder, and cook for 1 minute.
  • Add 1 cup of water and mix well.
  • Reduce the heat to low.
  • Cover the pan with a lid and cook for 8-10 minutes, stirring 2-3 times in between.
  • Add eggs and salt to the pan and cook for 4-5 minutes.
  • Add more water if the curry is thick for your liking.
  • Check for salt and add more if needed.
  • Tip – You can also add a teaspoon of tamarind paste at this stage if the tang from the tomatoes is not enough.
  • Garnish the curry with cilantro and serve hot.

Video

YouTube video

Notes

Skip adding poppy seeds if they are not available where you live.
Adjust the green chilies depending on how spicy you want the curry to be.
This recipe uses fresh coconut, but you can use dry coconut as well.

Nutrition

Calories: 344kcal, Carbohydrates: 14g, Protein: 12g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 280mg, Sodium: 193mg, Potassium: 383mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1007IU, Vitamin C: 13mg, Calcium: 116mg, Iron: 3mg
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