EGG KURMA

     Egg- the Ultimate Convenience Food, best God Created food according to my son, unanimously preferred food item at home. All these things make Egg one of the most frequented food item at home.  These nutritious and culinary versatile Egg fits into any recipe it is added into. Eggs are easily adaptable and can be converted to any dish which suits your whims and fancies that fit your palate.
     Egg Kurma is a simple Curry rich with overwhelming taste & flavours.  This recipe of Egg Kurma is a South Indian version. Boiled Eggs are added to fragrantly sauteed Spicy Masala and ground Coconut, Poppy Seeds(Khus Khus) and Cashew paste which gives a rich texture to the Curry. This is a simple recipe which goes along with both Roti & Rice. Egg Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam. It goes hand in hand with Ghee Rice, Peas Pulao, Biriyani, Jeera Rice etc.,
    This Egg Kurma recipe would eggcellently satisfy your appetite, impress your mind with a contentedness making you feel happy and full.

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Cuisine - South Indian
Recipe Type - Curry, Gravy
Course - Side Dish
Spice Level - Medium
Difficulty - Low
Serves - 3- 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes

HOW TO MAKE EGG KURMA

 

INGREDIENTS :

For Egg Kurma :

Eggs - 6 Nos.

To Saute :

Onion - 1 No.
Curry Leaves - 2 Sprigs
Bay Leaf - 1 No.
Fennel Seeds - 1/2 Tspn
Turmeric Powder - 1/2 Tspn
Red Cilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Yoghurt/Curd - 1 Cup
Salt - To Taste
Oil - 2 Tbspn

For Masala :

Onion - 1 No.
Garlic - 6-8 Cloves
Ginger - 1" Piece
Green Chillies - 3 Nos.
Tomato - 1 No.
Cloves - 3 Nos.
Cinnamon - 1" Stick
Fennel Seeds - 1 Tspn
Cardamom - 2 Pods

For Coconut Paste :

Coconut -1/2 Cup
Cashew nuts - 10 -12 Nos.
Poppy Seeds(Khus Khus) - 2 Tbspns

To Garnish : 

Coriander Leaves - Few
Mint Leaves - Few

METHOD :

• Hard boil the Eggs and keep them aside.  
• Peel them and cut it into two halves. 
• Grind the ingredients mentioned under 'For Masala to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  Saute Onions and Curry leaves in low flame until onions turn translucent.
• Pour in the ground Masala and saute it in low flame until raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while in low flame until fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Leave this on a low flame for few minutes.
• Pour in the ground Coconut Paste and mix well.
• Add Salt and a pinch of Sugar.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Finally, add  boiled Eggs and
• Remove from fire and garnish it with finely chopped Coriander & Mint Leaves.
• Serve Egg Kurma hot with any dish of your choice.
• Egg Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• It is a good accompaniment for rice dishes like Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can cook the same Kurma recipe with any classic vegetables.  
• Can add whole hard boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the curry.
• Adding Yogurt is optional, but it gives a good texture to Egg Kurma.
• Adjust the number of green chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a  high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• Adding a pinch of Sugar will balance the taste of Egg Kurma.