Egg Kulambu

Egg Kulambu

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"Kulambu is a Tamililan spicy stew-like preparation. The main flavours are from tamarind and jaggery or sugar. This is a delicious kulambu using boiled eggs. You can easily use fish or crab instead of the eggs."
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1 h servings 166 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
  2. Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside.
  3. Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
  4. Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.



Sometimes I use a variety of substitutes, such as regular cane sugar and lemon juice instead of the tamarind paste, but the overall effect is still delicious. The dish tastes sweet and then expl...

I'm eating this as I type this review. This is a very satisfying egg dish. The heat is just right and it has a slight sweet/ salty thing going on. I didn't have jaggery, so I used 2 tablespoons ...

Overall, this is a tasty dish, a good breakfast meal, but boiled eggs with the spicy sauce was a little strange and unusual for us that is the reason I give 4 stars. This dish makes very interes...

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