Egg Kulambu Recipe

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Egg Kulambu


  • 4 large eggs
  • 2 Tbsp. oil
  • 2 to 3 slivers cinnamon stick
  • 1 bay leaf
  • 1/4 tsp. fenugreek
  • 1/4 tsp. cumin seeds
  • 1/4 tsp. fennel seeds
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomato
  • 8-10 cloves garlic, peeled and halved
  • 1/2 tsp. turmeric powder
  • 1 tsp. curry powder
  • 1/2 tsp. cayenne powder
  • 1/2 tsp. tamarind paste
  • 1 tsp. black pepper and cumin powder
  • 1/2 tsp. salt (more, if desired)
  • 3/4 cup tomato sauce
  • 2 Tbsp. chopped cilantro


  1. Hard boil the eggs. Peel and set eggs aside.
  2. Heat oil in a saucepan over medium heat. When oil is hot, but not smoking, add cinnamon stick, bay leaf, fenugreek, cumin, fennel seeds.
  3. Immediately add onion, tomato, and garlic to saucepan. Stir and add turmeric powder.
  4. When onion is tender, add curry powder, cayenne powder, tamarind paste, and black pepper and cumin powder. Add salt, tomato sauce, and 1 1/2 cups of water. Mix well and allow the mixture to boil for about 2 minutes. Add coriander.
  5. When the mixture starts to boil, reduce the heat and allow to simmer over low heat for about 2 minutes.
  6. Add eggs and cilantro. Spoon the sauce over the boiled eggs. Remove from heat. Cover and let the eggs soak in the sauce until served.

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