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Sunday, January 13, 2013

Spicy Egg Korma / Muttai Kurma

Spicy Egg Korma

Eggs- 6
Onion large- 2 nos
Tomato large- 2 nos
Ginger and Garlic paste- 2 tsp
Red chilli powder- 1 and 1/2 tsp
Turmeric powder- 1/4 tsp
Garam Masala powder- 2 tsp
Coriander powder- 2 tsp
Cumin powder- 1 tsp
Oil- 4 tbsp
Water required
Salt required 
Coriander leaves and curry leaves to garnish

To grind into paste
Coconut freshly grated-1/4 cup
Roasted Kuskus/ Poppy seeds- 1 tbsp
Cashew nuts- 6
Green Chilli- 1 no

For tempering
Cinnamon- 1" stick
Cloves- 4 nos
Cardamom- 2 nos
Fennel seeds/ Sombu- 1/2 tsp
Egg Kurma
Hard boil, shelled the eggs and set aside.
Mince the onions and tomatoes separately.
Grind the ingredients given in the "to grind paste" to smooth paste adding little water.
Heat oil in a pan when oil is hot add tempering ingredients and fry until aroma rises. Now add minced onion and curry leaves, saute until onion turns transparent. Add ginger and garlic paste to onion and fry till raw smell leaves. Add red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder and salt, saute for few seconds. Next add chopped tomatoes and fry till tomatoes are mashed. Add ground paste, boiled eggs and required water to the pan, mix well and bring gravy to boil. Cover pan with lid and cook gravy on medium heat for 5 mins until gravy slightly thickens. Garnish with chopped coriander leaves and serve hot with Idli, Dosa, Parotta or Chapati.
Muttai Kuruma


Sireesha Puppala said...

This egg cury is tempting me to cook now

Looks fantastic

Priya said...

Such an eye pleasing kurma,inviting.

Hamaree Rasoi said...

Awesome looking egg kurma. Wonderfully prepared.

Roha said...


Anonymous said...

Really superb dish I searched for this
Give the onion and tomotto in grams

Mythreyi Dilip said...

I'm not sure abt the weight, approx you can add around 100 gms of onion and 100 gms of tomato.

Anonymous said...

Thankyou so much for your reply it's really help me