Egg kurma is one such delicious,creamy and flavorful one which goes very well rice,rotis,appam,idiyappam and parottas.
- 6 Eggs (hard boiled)
- 2 tbsp Oil
- 1/2 cup Fried Onions
- Cilantro for garnish
- 1 tsp Red Chilly Powder
- 2 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 1 tsp Ginger Garlic Paste
- 2 Tomato
- 1/2 cup Grated Coconut
- 1 tsp Fennel seeds
- 1 tsp Poppy seeds
- 5 Cashew nuts
First of all, grind all the ingredients under 'List I' and keep it aside.
Similarly, grind the ingredients under 'List II' and set aside.
Hard Boil the eggs and add it to the gravy or Break a raw egg into the gravy and cook it.(2 types - The recipe is the same for both the kurmas)
Heat oil in a heavy bottomed pan/kadai and add the ground paste of 'List I'.
Saute for 2 minutes on medium high flame and then add the dry spice powders.
Next add the ground paste of 'List II', about 2 cups of water and required salt.
Boil this for about 7-8 minutes till everything is cooked and oil separates.
Add the egg at this stage and simmer for 4-5 minutes.
- If you are adding hard boiled eggs, make few slits for the gravy to be absorbed
- If using raw egg, break open the egg and gently add to the simmering gravy for the egg to get poached
Garnish with cilantro. Egg kurma is ready to be served