January 26, 2026
Muttai Kulambu (Egg Curry) by Kannan Sivanathan
Try this everyday curry in place of your usual meat curry for a vibrant brunch, lunch or dinner.
Serves 4
Ingredients:
- 4 hard-boiled eggs
- 1½ tbsp oil
- ½ tsp mustard seeds
- ½ medium onion, finely chopped
- 6 fresh curry leaves
- 6 garlic cloves, cut into quarters
- 2 green chillies, chopped
- ½ tsp fenugreek seeds
- ¼ tsp cumin seeds
- ¼ tsp ground turmeric
- 200ml (7 fl oz/generous
- ¾ cup) coconut milk
- 400ml (14 fl oz/
- 12⁄3 cups) water
- 1 tbsp Thool (curry powder)
- ¼ tsp salt
Method
- Bring a pot of water to a rolling boil. Lower in your eggs and boil for 9-10 minutes, before draining and submerging in cold water. Once cool enough to handle, shell the eggs, cut them in half lengthways and set aside.
- Heat the oil in a medium, lidded saucepan over a low heat, then add the mustard seeds. Let them cook for a few seconds until they pop, then add the onion and curry leaves and stir fry for a few seconds.
- Add the garlic, chillies, fenugreek and cumin seeds, and sauté until the onions are soft and turning golden. Add the turmeric and give it a stir.
- Add the coconut milk, water, curry powder and salt, and mix well. Bring to the boil, then reduce the heat, half-cover the pan with the lid and simmer for 8–10 minutes until the sauce has thickened.
- Gently slide in the halved eggs, then half-cover with the lid again and simmer for a further 5 minutes. Taste for salt, then remove from the heat and serve.
Variation: Make an omelette mix by beating 4 eggs with ½ teaspoon of chilli powder, ½ teaspoon of ground cumin, ¼ teaspoon of ground turmeric and a pinch of salt. Set aside. Heat 1 tablespoon of oil in a frying pan (skillet), then sauté 2 tablespoons of chopped onion until soft and golden brown. Add the beaten egg mix and make an omelette. Once cooked, cut into 2.5cm (1-inch) chunks and add them to the curry instead of the boiled eggs.