Today’s recipe is a simple South-Indian style Kurma using Eggs. An egg recipe after many days. The name kurma is given to a type of gravy that uses coconut. This recipe in particular is from my MIL’s kitchen and this is how she makes a simple yet very tasty egg kurma. I have already posted the recipes for creamy egg curry and tangy muttai curry, two distinct egg curry recipes that can be served as sides for roti/any Indian bread. This recipe here – Muttai Kurma goes really well with dosas as well. Every household in Tamilnadu (a state in South India) would have their version of Kurma and this is my take on my MIL’s recipe. Not many spices used, not too spicy either. Coconut gives a creamy texture to the gravy and the curry compliments the eggs well. Quick and easy to make, it serves as a quick weekday dinner along with any Indian bread or pulav dishes as well.
To make Egg Kurma | Muttai Kurma
What I used –
- Hardboiled Eggs, 4
- Onions, 2 big
- Tomatoes, 2-3 medium
- Coconut Chopped, 1/3 cup
- Green Chillies, 2-3
- Cumin Seeds, ½ tsp
- Ginger Garlic Paste, ½ tsp
- Oil, 2 tsp
- Red Chilli Powder, ½ tsp (optional)
- Garam Masala Powder, ½ tsp
- Turmeric Powder, ¼ tsp
- Salt, as required
- Water, as required
How I made –
1. In a pan, heat oil. Add cumin seeds, let them splutter. Add chopped onions and fry them until translucent. Add ginger garlic paste and fry for 2-3 mins until the raw smell is gone.
2. Add finely chopped tomatoes. Add turmeric powder and salt. Cook on low heat for 6-7 mins until the tomatoes are mushy. If using, add the red chilli powder and also add the garam masala powder.
3. In a mixer jar, add chopped coconut pieces and green chillies. Add little water and make it into a smooth paste. Add it to the pan and cook on low heat. Add some water if required. As the curry begins to boil, add hard boiled (shell removed) eggs. Cook on low flame for another 3-4 mins. Remove from heat.
4. Serve hot with roti/naan/kulcha/dosa.
Check out the recipes of Indian Breads on my blog.
- To perfectly hard boil the eggs, drop them gently into hot boiling water and cook on medium flame for 12 exact minutes. Remove from the water, let them cool and remove the shell.
- If required, bay leaf, green cardamom, cloves and cinnamon can be added in the hot oil at the beginning. I wanted a curry with few spices and hence skipped it for this gravy.
- Green Chillies give enough spiciness to this gravy, if required red chilli powder can be used. I used ½ tsp of garam masala powder for added flavor. It is optional.
- The eggs can be added as it is or can be cut in halves.
- Don’t overcook the gravy after adding coconut mix. Cook it on low flame to avoid curdling.
If you wish to get regular updates on my recipes, do follow me on Facebook @ Cooking From My Heart. You can also reach to me at firstname.lastname@example.org for any suggestions or queries 🙂