Muttai Urundai Puli Kuzhambu – Egg balls in tamarind gravy – முட்டை உருண்டை புளி குழம்பு

Recently I made this curry for lunch along with Yam fry. This recipe was shared by my sis. In this recipe initially, we make the egg balls by cooking the prepared egg batter in appe pan/kuzhi paniyaram pan. Then cooked in a gravy of tamarind and spices. You can pair with White Rice and any veggie stir-fry. Now let’s see how I made it.


For Making Egg balls

  • Egg – 3
  • Green chillies – 3
  • Onion – 1 (medium sized ,finely chopped)
  • Salt to taste
  • Turmeric powder – 1/8 tsp

For Gravy

  • Gingelly oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Fenugreek seeds – 1/4 tsp
  • Garlic – 6 (sliced)
  • Shallots /Small onions – 6 (sliced)
  • Curry leaves – a sprig
  • Tomato – 1 (chopped)
  • Tamarind – a small lemon size
  • Red chilli powder – 1/2 tsp
  • Sambar powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Salt to taste


1. Break eggs into a bowl. Add chopped onions, chopped chillies, a little salt and turmeric powder. Beat them well. Heat appe pan. Drizzle some oil in it. Pour a ladle of the prepared batter to it. Fry them golden on both sides. Then remove them from it. Do the same for the rest of the batter.

2. Soak Tamarind in 1/2 cup of hot water. Squeeze the tamarind pulp and discard the seeds. To it add Red chilli powder, Sambar powder, Coriander powder and Salt to taste. Mix them well. Make it to a paste like consistency.

3. To a pan add gingelly oil. Splutter mustard seeds and fenugreek seeds. Then add sliced garlic, sliced shallots, curry leaves. Saute them well. Add chopped tomatoes. Saute them well. Place the flame in low and add the made tamarind masala paste to it. Mix well and add water as required. Now place flame in medium and cook till the raw smell of the masala goes off. Then add the cooked egg balls to it and cook for 2 mins.

Serve with Rice.

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