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.
Comments
21 responses to “Egg Kurma”
Hello,
Thank you somuch for the great recipe…..It tastes great,fabulous! Thanks so much once again.
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 🙂
Awesome.. Tried out this recipe for dinner and it turned out too good..Thank you very much Mullai for introducing such tasty recipes….
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
Mullai,
as usual your recipe day today.u are amazing really
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.
Hi Mullai,
Where can i get the black stone flower? could you tell me please?
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)
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
Hi mullai i tried this today fordinner it was superb. thanks for your wonderful recipes.
nice recipe mullai
i will try this
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
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
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
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.
Mullai i dint know till now that this color sundal exist. Surely i'll try this. Thanks for the info Mullai..VIJI
As usual u r rocking mullai madam.I like very much ur way of presentation.
–sanabika
Excellect Pictures and nalla vessel..Mullai just post your picture..Wish to see our Cookery Teacher..Unnnnkaaa Kaaaiku Valayal podanum..Keep Going..Great job…
You take very good efforts to present, Mullai… thamira pathiram beautiful…
HI cool recipe..will try them soon……
Sadhana Raveen