Egg Kurma

Description

Eggs combined with creamy coconut milk gravy makes this kurma a versatile dish literally making combos go endless. Bread, Puri, Chapati, Any variety rice, Idli , dosai, Naan etc….

Egg Korma / Muttai Kurma / Muttai Korma / Kodi Kuddu Kurma / Boiled Egg Kurma / Muttai Kurma Kuzhambu

Ingredients-1
4 nos Eggs
2 nos Onion (chopped)
1 no Tomato (chopped)
1 no Bay leaf
2 nos Black stone flower/ kalpasi
¼ tsp Cumin seeds
10 nos Curry leaves
¼ tsp Turmeric powder
½ tsp Red chili powder
1 tsp Coriander /dhania powder
1 tsp Salt (or to taste)
1 tsp Ghee
2 tsp Oil
4 stks Coriander leaves (for garnishing)
Ingredients-2
½ cup Fresh grated coconut
2 nos Cashews
1 tsp Split roasted gram/pottukadalai
½ cup Water
Ingredients-3
2 nos Green chili (small)
1 no Clove
1 no Cardamom
1 no Cinnamon stick (very small)
¼ tsp Fennel seeds
3 clove Garlic
1 inch Ginger

Instructions

Grind all ingredients from table -3 (Green chili + Ginger + Garlic + Cloves + Cinnamon + Cardamom + Fennel seeds) to make a thick paste and keep aside. Again grind ingredients from Table-2 separately (Coconut + Cashews + Split roasted gram + Water ) to make a semi thick liquid. Hard boil the eggs, peel and skin and keep aside. Now heat ghee and oil in a pan, add bay leaf, cumin seeds, black stone flower and curry leaves. Let this sizzle for some time and add the ground chili paste (all items from table-3) and fry over low flame till the raw smell goes away. (2 minutes max) Then add chopped onions to this fry for another 5 minutes to brown them. Now add the chopped tomatoes and cook till soft. Add the turmeric powder, red chili powder, coriander powder and salt. Fry this masala for 3 minutes or till the oil leaves the sides. Add the coconut cashew paste along with little water and boiled eggs. Simmer for 4 minutes and garnish with coriander leaves.

 

Notes

Serve 4 approx.

Adjust the consisitency with water.

Source

Family

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21 comments to Egg Kurma

  • simmi

    Hello,

    Thank you somuch for the great recipe…..It tastes great,fabulous! Thanks so much once again.

  • Kaavya Krishna

    Hi:)

    I am a young south-Indian student at Harvard Uni… and tried our your Panneer Butter Masala yesterday and the Egg Korma today :) Came out brillaint :) thanks so much .. I suddenly feel confident enough to host a ‘Indian style’ party at home :)

  • namratha

    Awesome.. Tried out this recipe for dinner and it turned out too good..Thank you very much Mullai for introducing such tasty recipes….

  • mercyusha

    Typing this while having my lunch, really superb. Asusual kalakureenga, romba romba romba nallarukku. Planning to try the same with chicken instead of egg. Thanks a lot. Gotto try your roti kanai tomorrow.
    Mercy

  • udvi

    Mullai,
    as usual your recipe day today.u are amazing really

  • sdonthy

    Hi Mullai,

    Thanks for your quick reply. I searched in the Indian stores. But unfortunately i couldn’t find. Any way as i really want to make that dish what is the best alternate spice i can use instead of Black stone flower? Please clarify me.

  • sdonthy

    Hi Mullai,
    Where can i get the black stone flower? could you tell me please?

    • Mullai

      Indian stores are the only hope, if thats hard, then plan to buy a big batch during your next trip to India. (Naattu Marunthu or Ayurvedic medicine shops carry this product)

  • SIRIBENIKI

    Hi Mullai,
    I visit your website frequently but this is my first post to you. I find your website very informative and interesting. I like your presentations and recipes as well. I like cooking too and shall post one of my recipes very soon..(may be after I experiment it on myself).
    But anyways,thanks for the recipes.
    Good Luck,
    Siri

  • Radhika suresh

    Hi mullai i tried this today fordinner it was superb. thanks for your wonderful recipes.

  • swathi

    nice recipe mullai

    i will try this

  • Vijitha

    Hi Mullai. Nice recipe. I used to do this with coconut milk.. I’m very curious to know what is that rice. Is it channa kadala?. that will look cream in color right? but this is brown.. epdi?VIJI

    • shan

      Viji,  2 colors of Channa is there…White channa and Black channa (Kala Channa) Black tastes good than  whiteone. Black especially small one tastes good for making kozhambu – shan

      • Vijitha

        Thanks Shan..Going to hunt for this sundal.After knowing that black will taste better than white, i'm shocked.. I never know that black sundal exist.. Thanks for the info. VIJI

    • Mullai

      Hi Viji, its black chick peas / Kala Channa. Had some left over kala channa sundal, used it as a base for my stir fried rice. These things comes in handy and goes well with rich gravies.

  • chony
    Hi mullai, your site is great, with it's recipes from all part of india !!! Félicitations.
  • sanabika

    As usual u r rocking mullai madam.I like very much ur way of presentation.

    –sanabika

  • rashmisasi

    Excellect Pictures and nalla vessel..Mullai just post your picture..Wish to see our Cookery Teacher..Unnnnkaaa Kaaaiku Valayal podanum..Keep Going..Great job…

  • Suganswami

    You take very good efforts to present, Mullai… thamira pathiram beautiful…

  • Sadhanaraveen

    HI cool recipe..will try them soon……

    Sadhana Raveen

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