Egg Kurma/Muttai Kurma

Egg Kurma is a delicious gravy recipe. There are many variations in preparing Kurma. I am giving one recipe with Tomato and Egg in coconut base. This Korma can be made as thick or thin gravy according to one’s likes.

Ingredients:

To Grind

Grated Coconut – 3 tbsp

Cashew Nuts – 5 Nos

Other Ingredients

Eggs (boiled and skinned) – 3 Nos

Oil – 2 tbsp

Fennel Seed – ½ tsp

Cinnamon Stick – 2 inch long

Onion – 2 (finely chopped)

Green Chilli – 2 (slitted)

Ginger Garlic Paste – 2 tsp

Tomato – 2 (crushed)

Chilli Powder – 1 tsp

Turmeric (Haldi) Powder – ¼ tsp

Coriander (Dhania) Powder – 1 tsp

Pepper Powder – ¼ tsp

Garam Masala – ¼ tsp

Finely Chopped Cilantro (Dhania Leaves) – 2 tbsp

Clove Powder – 1 pinch

Salt to taste

Method:

Grind the Coconut and Cashew together to a fine paste with little water.

Heat the Oil in a pan. Add Fennel Seed and Cinnamon stick. Allow Fennel Seed to crackle. Add Onion and Green Chilli. Stir for a minute.

Add the Ginger Garlic paste. Cook for 3 to 4 minutes till the Onion becomes light brown.

Add crushed Tomatoes and salt. Cook for a couple of minutes.

Add Coriander Powder, Turmeric Powder and Chilli Powder. Mix well, cover and cook for 4 to 5 minutes in medium flame till the Oil separates from the masala. Stir in between.

Add the ground Coconut and Cashew Paste. Cook for a couple of minutes. Add 1 ½ cup of water. Mix, cover and cook for 3 to 4 minutes. Stir in between.

Add the boiled Eggs, Cilantro, Garam Masala and a pinch of clove powder.

Mix and cook for a minute.

Done!

Notes:

If Clove Powder is not available, add 3 cloves while grinding Coconut and Cashew Nuts.

Make the gravy thick by reducing water quantity if to be served as a side dish with rice.