Egg Kurma Recipe | Muttai Kurma Recipe | Egg Korma | Startup Cooking

 EGG KURMA RECIPE | STARTUP COOKING

Egg Kurma is a traditional south Indian curry that has a creamy consistency from the use of yogurt, coconut, cashews, poppy seeds and spices. If you are bored with regular egg curries, then this South Indian egg curry will be refreshing. It goes well with chapathi, dosa, appam, parotta, idiyappam, biryani or with just plain rice.

For Egg kurma, just temper with whole spices and curry leaves, add the chopped onions, ginger garlic paste, tomato and with your favorite spices and saute well, then add hard boiled eggs and cook for 5-6 minutes till the oil separates. Finally, add coconut cashew paste and cook for 1 minute. Fantastic egg korma is ready to serve. Adjust spice level according to your taste. 

The perfect way to get the hard boiled eggs, always drop the egg in boiling water and boil for 10 minutes then drop the egg in cold water and then peel the skin for the perfect boiled eggs. Adding pinch of salt to the boiling water will help to prevent the eggs from cracking.

Eggs are a source of high proteins, vitamins and minerals. Please try to include in your diet. Follow my step by step photo recipe to prepare Egg Kurma. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR EGG KURMA

Coarse       : Breakfast / Lunch

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 10 min

Cook Time : 30 min

Total Time  : 40 min

Non-veg Starters

• Chicken 65

• Kerala fried prawn

• Pallipalayam chicken fry

• Mutton chukka

• Andhra style prawn fry

• Kerala mutton roast

• Tawa chicken

• Prawn ghee pepper roast

• Salmon fish fry

• Mutton liver fry

• Pomfret fish fry

• Chilli garlic prawns

INGREDIENTS

• 3 tbsp oil

• 3 cloves

• 2 inch cinnamon stick

• 1/2 tsp fennel seeds

• 1 spring curry leaves

• 1 onion - finely chopped

• 1 tbsp ginger garlic paste

• 1 large tomato - chopped

• 2 green chilli

• 1/4 tsp turmeric powder

• 1 tsp red chilli powder

• 2 tsp coriander powder

• 1/4 cup yogurt/curd

• 3 egg - boiled

• 1 cup water

• 1/4 cup coriander leaves - finely chopped

To Grind

• 1/4 cup grated coconut

• 10 cashews

• 1/2 tsp poppy seeds

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes, mutton recipes

PROCEDURE

• heat oil in a pan and temper with cloves, cinnamon stick, fennel seeds and curry leaves

• add finely chopped onion and saute well until transparent

• add ginger garlic paste and saute well until the raw smell goes

• add chopped tomato and cook well until mushy

• add green chilli, turmeric powder, red chilli powder, coriander powder and yogurt

• mix well and saute the spice powders for 1-2 minutes or until the raw smell of spices goes

• add 3 boiled egg, a cup of water and salt

• mix well, cover with lid and cook for 5 minutes on low medium flame or until the oil starts to separate from the curry

• in the meanwhile, take a mixie jar, add grated coconut, cashews and poppy seeds

• add little water and grind to a smooth paste

• add coconut cashews paste into the egg curry and adjust the consistency

• mix well and cook for 2 minutes and them switch off the flame

• garnish with chopped coriander leaves

• serve hot with appam, dosa, chapathi, parotta or with rice

NOTES

• adjust spice level according to your taste
• don't cook the eggs more than 7-8 minutes or else it will turn rubbery
• adjust the water level according to your taste preference 

Try my Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani
• Chickpea biryani
• Spinach biryani
• Cauliflower biryani

Egg Kurma with Step By Step Photo Recipe

heat oil in the pan, temper with cloves, cinnamon stick, curry leaves and fennel seeds

add finely chopped onion and saute well until transparent

add ginger garlic paste

saute well until the raw smell goes

add chopped tomato

cook well until mushy

add turmeric powder, red chilli powder, coriander powder, 

green chilli and yogurt

mix well 

cover and cook for 2 minutes

saute well for another 1 minute 

now, the raw smell of spices goes

add 3 boiled eggs, water and salt

mix well

cover with lid and cook for 5 minutes

in the mixie jar, add grated coconut, cashews and poppy seeds

add little water and grind to a smooth paste

oil started to separate from the curry

add coconut cashew paste

mix well and adjust the consistency of the curry 

and cook for 2 minutes

garnish with coriander leaves

serve hot with chapathi, rice, dosa or appam

Egg Kurma