Egg Drop Curry | Poached Egg Curry | Udacha Muttai Kulambu recipe | Egg recipes
Egg Drop Curry | Poached Egg Curry | Udacha Muttai Kulambu recipe | Egg recipes. Eggdrop curry is an Indian non-vegetarian curry recipe prepared as a side dish.
Ingredients
- 6 Egg
- 2 Onion (chopped)
- 2 Tomato
- 2 Greenchilly (sliced)
- 10 Small onion
- 10 Garlic
- 1 tsp Ginger garlic paste
- 2 tsp Chilly powder
- ½ tsp Turmeric powder
- 1 tsp Coriander powder
- ½ tsp Jeera powder
- ¼ tsp Pepper powder
- 1 tbsp Oil
- Curry leaves (few)
- ¼ tsp Mustard seed
- ¼ tsp Fennel seed
- ¼ tsp Jeera
- Coriander leaves (few)
- salt (as needed)
For grinding
- ¼ cup Coconut
- ½ tsp Fennel seed
Instructions
- In a blender, add small onion and garlic grind it coarsely and keep aside.
- In a blender, add coconut, fennel seeds and water grind them into a smooth paste.
- Heat Oil in a pan. Add Mustard seeds, Curry leaves, Fennel seeds and jeera saute well.
- Add Coarsely grinded small onion saute well.
- Add sliced green chilly saute well.
- Add onion and salt saute until it comes to a golden brown.
- Add ginger garlic paste saute well until the raw smell goes.
- Add Chilly powder, Turmeric powder, Coriander powder, Jeera powder and Pepper powder saute well.
- In a blender add tomato grind it into a smooth paste. Add this tomato paste into the curry and saute well.
- Add required water and cover and cook for few minutes.
- Once cooked well, add grinded coconut paste and cook for few minutes.
- Break eggs and directly add them into the curry.
- Cover and cook for few minutes.
- Finally, add chopped coriander leaves.
- Egg Drop curry is ready to serve with chapati, poori or rice.