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.