Egg Drop Kuzhambu

Name: Egg Drop Kuzhambu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 4 pcs egg (at room temperature); 15 pcs shallot (peeled, finely sliced); 2 pcs tomato (medium, finely chopped); 6 pcs garlic (cloves, crushed); 30 g tamarind (soaked in 1 cup warm water, pulp extracted); 2 cup water (for gravy, divided); 1 tsp coriander powder; 1 tsp red chili powder; 1 pinch turmeric powder; 1 pinch black pepper powder (freshly ground); 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 1 pinch fenugreek seeds; 2 pcs dried red chili; 15 pcs curry leaves (fresh); 2 tbsp gingelly oil (Indian sesame oil); 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

8/10

A tangy, spicy South Indian egg curry where whole eggs are gently poached right in the simmering tamarind-coconut gravy. The eggs absorb the deep flavors of roasted spices, curry leaves, and shallots, creating a rustic, comforting dish that pairs beautifully with steamed rice.

PREP

15m

COOK

25m

SERVES

1 CUP KUZHAMBU WITH 2 POACHED EGGS

248 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak tamarind and extract the pulp.
Soak tamarind in 1 cup warm water for 15 minutes. Squeeze well with your fingers to extract the pulp, then strain and discard the fibers. Set the tamarind water aside.
prep · ~10 min
Hard-boil the eggs.
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Boil for 8 minutes, then transfer to cold water. Once cool, peel and set aside.
TIPAdding a pinch of salt to the water prevents cracking.
temper · ~2 min
Make the tempering.
1.Heat gingelly oil in a deep pan or clay pot over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds, fenugreek seeds, dried red chilies, and curry leaves. Sauté until fragrant (30 seconds).
TIPFenugreek seeds burn quickly — keep the heat medium-low.
saute · ~14 min
Sauté the shallots, garlic, and tomatoes.
1.Add sliced shallots and crushed garlic. Cook until shallots turn golden brown (7-8 minutes).
2.Add chopped tomatoes and turmeric powder. Cook until tomatoes soften completely and oil separates at the edges (5-6 minutes).
TIPPatience here builds the deep, rich base — don't rush the browning.
simmer · ~3 min
Add spice powders and tamarind water.
1.Reduce heat to low. Add coriander powder and red chili powder. Sauté for 1 minute to bloom the spices.
2.Pour in the extracted tamarind water and 1 cup fresh water. Stir well.
3.Season with salt and black pepper powder. Bring to a gentle simmer.
simmer · ~12 min
Simmer the kuzhambu and add the eggs.
1.Let the gravy simmer uncovered on medium-low heat for 10-12 minutes until it thickens slightly and the raw tamarind smell disappears.
2.Make a small slit on each boiled egg with a knife (to help them absorb the gravy).
3.Gently drop the boiled eggs into the simmering gravy. Spoon some gravy over the eggs.
TIPSlitting the eggs lets the tangy gravy penetrate, boosting flavor.
simmer · ~15 min
Finish cooking and rest.
Simmer for another 5 minutes so the eggs soak up the flavors. Switch off the heat and let the kuzhambu rest for 10 minutes before serving — the flavors deepen considerably.
TIPEgg kuzhambu always tastes better after resting; make it ahead if you can.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slit the boiled eggs gently before adding to the gravy so they absorb the tangy tamarind-spice flavors.
2
Sauté shallots until deep golden brown to build a rich, caramelized base for the kuzhambu.
3
Bloom the coriander and chili powders in the residual oil for 1 minute to intensify their aroma.
4
Simmer the gravy until the raw tamarind smell vanishes, which takes about 10-12 minutes.
5
Let the finished kuzhambu rest for 10 minutes off the heat — the eggs soak up more flavor and the gravy thickens.
6
Use room-temperature eggs for even cooking when boiling; a pinch of salt in the water helps prevent cracking.

RECIPE VARIATIONS