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egg kulambu or muttai kulambu

egg kulambu, muttai kulambu | muttai kuzhambu

A gravy based egg curry made using a masala paste of coconuts and poppy seeds perfect to be eaten with pulao or rice.
3.23 from 9 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Curries
Cuisine South Indian
Servings 4
Calories 200 kcal


  • 5-6 boiled eggs
  • 3 tablespoon oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 4 onions (finely chopped)
  • 2 slit green chillies
  • 6-7 fresh curry leaves
  • salt - to taste
  • 1 teaspoon ginger garlic paste
  • ¼ teaspoon turmeric powder/haldi
  • ½ tsp red chilli powder
  • 2 tomatoes (chopped finely)
  • ½ freshly grated coconut
  • 1 tablespoon poppy seeds/ khus khus
  • 1 teaspoon roasted coriander seeds powder
  • ½ teaspoon black pepper corn powder (kali mirch powder)
  • ½ cup extracted tamarind pulp (1 lemon size tamarind)
  • 2 cups water
  • 1 tablespoon freshly chopped coriander leaves


Step 1(Boiling of eggs):

  • Boil eggs for few minutes, remove their shells and keep them aside.

Step 2 (Making of masala paste):

  • Boil a table spoon of poppy seeds for few minutes in very little water.
  • Take a small blending jar, add freshly grated coconut, add the boiled poppy seeds.
  • Blend them well for few minutes until we get a smooth fine paste.

Step 3 (Making of the curry):

  • Take a cooking pot, add oil and heat it.
  • Add a bay leaf, 1 cinnamon stick, add chopped onions and saute well.
  • Add slit green chillies, add curry leaves, add salt to taste and cook until onions turn soft.
  • Add ginger garlic paste, red chilli powder, turmeric powder, mix and cook the masala until oil starts appearing at the sides.
  • Add 2 chopped tomatoes and cook until tomatoes turn soft.
  • Add the smooth paste of fresh coconut and poppy seeds.
  • Add roasted coriander seeds powder and black pepper powder.
  • Give a good mix and cook the masala for 10-15 minutes until it gets cooked well.
  • Add ½ cup of tamarind extracted juice into the curry.
  • Add 2 cups of water.
  • Give a good mix and stir well.
  • Check for salt and add more if required.
  • Add the boiled eggs and cook the curry for 10-15 minutes.
  • Finally garnish with freshly chopped coriander leaves.
  • Serve hot with rice.


  • Finding fresh coconuts is sometimes not possible in several places therefore, one can even use desiccated coconut in place of fresh coconut.
  • Poppy seeds too can be skipped if not available and the kulambu can be made just by using onions, tomatoes and coconut.
  • Here, in this recipe I have not roasted the coconut and poppy seeds and made a paste directly without roasting. The masala ingredients(coconut and poppy seeds) can be roasted and made into a paste if required.


Nutrition Facts
egg kulambu, muttai kulambu | muttai kuzhambu
Amount Per Serving
Calories 200
* Percent Daily Values are based on a 2000 calorie diet.