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
|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)|
|4 stks||Coriander leaves (for garnishing)|
|½ cup||Fresh grated coconut|
|1 tsp||Split roasted gram/pottukadalai|
|2 nos||Green chili (small)|
|1 no||Cinnamon stick (very small)|
|¼ tsp||Fennel seeds|
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.
Serve 4 approx.
Adjust the consisitency with water.