- Submitted by Dahlia
(Muttai Kurma, Quick Anda Korma, முட்டை குருமா)
Egg kurma with boiled eggs
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Sometimes when my husband goes out of station, I don’t feel much comfortable going to chicken or mutton shops. Those days I prepare Egg kurma as the menu for Sunday lunches. Kids like to have some change in weekend menu.You can prepare this kurma in two ways, either break the raw egg to the gravy and boil it along with the kurma or add hard boiled eggs to the kurma. Both gives different taste and texture. If you add boiled eggs, just slit the sides of the eggs, so that the Egg Kurma’s essence enters into the egg. I always add garam masala powder to enhance the taste and smell of the kurma. You can also make this recipe for guests to serve with any tiffin varieties.
Eggs are rich in protein and choline, iodine, selenium, iron. Egg yolk is rich in Vitamin D. An egg can be given to growing kids every day. It improves stamina and increases hair growth.I t is good for eyes. Eggs when fried with gingelly oil, black pepper powder and salt is a immediate remedy for cold and throat infection. Duck eggs and country hen eggs are also good for cold. But it has a stronger smell than ordinary chicken eggs. One egg per day is recommended. Too much of egg consumption could lead to allergies.
Before getting into the recipe of the creamy egg kurma, I would like to share an incident. My grandma used to rear chickens for its eggs and meat. It so happened that for few days continuously, eggs laid by one of our chicken was missing. Grandma was doubting one of her new servant maid. She then asked all of us to hid behind the bushes and pillars to catch hold of the culprit. We saw the hen going to its regular place to lay eggs and to our surprise our pet dog Tommy went to the same place later and came out licking the egg. Thus we caught the black sheep red handed.
Without further delay let me get into the recipe for Egg Kurma or Muttai Kuruma.
Recipe for Egg Kurma
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Serves : 4
- Eggs - 6 (Hard Boiled / Raw)
- Red Chili Powder - 1 tsp
- Coriander Powder - 2 tsp
- Turmeric Powder - 1/4 tsp
- Garam Masala Powder - 1/2 tsp
- Cilantro - for garnish
- Salt - to taste
- Oil - 2 tbsp
- Fried Onions (store bought) - 1/2 cup
- Ginger Garlic Paste - 1 tsp
- Tomato - 2
- Grated Coconut - 1/2 cup
- Fennel seeds - 1 tsp
- Poppy seeds (kus kus) - 1 tsp
- Cashew nuts - 5
- First of all, grind all the ingredients under 'List I' and keep it aside.
- Similarly, grind the ingredients under 'List II' and set aside.
- You can make this kurma in two ways
- (i) Hard Boil the eggs and add it to the gravy.
- (ii) Break a raw egg into the gravy and cook it.
- 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 (Pic 1).
- If using raw egg, break open the egg and gently add to the simmering gravy for the egg to get poached (Pic 2).
- Garnish with cilantro. Egg kurma is ready to be served
Serving Egg Kurma
Egg kurma with poached eggs
More Egg Recipes