Egg Kurma Recipe – Muttai Kurma – Vengaya Thal Kurma

South Indian style Egg Kurma is a mild coconut based gravy which is so versatile and can literally pair with any item, be it rice or roti, tiffin items like idli dosa poori, idiyappam or appam.  I have already shared egg kurma using garam masala, muttai omelette kuzhambu, scrambled egg kurma, muttai kuzhambu kurma… this one is a simple version of egg kurma but with addition of nutrition rich spring onions.

Spring onions, also known as green onions, salad onions, scallions or Vengaya thal in Tamil, are small immature onions with a while bulb and some tender green shoot, which when used  in cooking provides a nice subtle flavor to any dish. These spring onions are loaded with nutrition and are excellent source of vitamin K, vitamin C and vitamin A. They are low in calories, help to lower blood sugar level, aids digestions , improve blood circulation and much more…. so why not use them in everyday cooking.

I was once using them only for Indo chinese dishes like fried rice, manchurian and chilli gobi etc but lately have been using in most Indian style dishes like poriyal, pulao, pilaf, veg biryani and even dal and other non veg curries. You will hardly notice them in the dish and taste-wise not too over powering. Today I will be sharing simple egg kurma using spring onions…..

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To start with boil eggs separately in a pan and keep them ready. Looking to cook them perfectly, then check this out…

HOW TO MAKE PERFECT HARD BOILED EGGS

Grind all the ingredients from table-1 Coconut, cashew, roasted gram, fennel seeds and water to make a semi thick paste and keep them aside.

Heat oil & ghee in a kadai and splutter cumin seeds and curry leaves.

Add in chopped onion (periya vengayam) and green chilli. Saute them for few minutes until the onions become tender and translucent.

Now add in the ginger garlic paste, spring onions and tomatoes. Saute again for few minutes.

Now add in all the masala powders… turmeric powder, red chili powder and coriander powder. Fry these for few minutes over low flame to get rid of the raw smell.

Add in water at this stage and bring it to a boil.

Now reduce the flame to low, add in the coconut paste and simmer.

While that is simmering cut the boiled eggs and add it to the kurma. Simmer for few more minutes and switch off. Serve hot as a side for Idli, Dosa, Idiyappam, Poori, Chapati or even any rice item.

Notes

• Serves 4
• Do not add coconut paste when the gravy is boiling… always reduce the flame and then slowly add the coconut paste. Or else it might either curdle or separate.
• Adding garam masala is optional, it will still taste good without it.
• You may keep it vegetarian by skipping eggs and adding any veggie of your choice or more tomatoes.
• For all non veg lovers… adding chicken stock to this instead of water gives  nice flavor.